Passionate About Food

Wellington is New Zealand’s “culinary epicentre” according to the Los Angeles Times’ Laura Fraser, a city which “gazes out to the Mediterranean” for inspiration. “We’ve got a country with a very Anglo-Saxon food heritage, except for this exciting enclave in Wellington,” said Lauraine Jacobs, a New Zealand cookbook writer and Cuisine magazine food editor. The city has developed such a reputation among foodies that it has become the Down Under destination for travellers with adventuresome palates. Lunch at Martin Bosley’s Upstairs at the Royal Port Nicholson Yacht Club is hardly as stuffy as it sounds, but Bosley has exacting standards; the seafood is so simple, sweet and firm you know it’s from some of the cleanest water on Earth. “If you live in Wellington,” Bosley said, “it pretty much goes without saying that you’re passionate about food.” And if you visit Wellington, you’re sure to leave passionate about its food scene, and ready to return for another taste.


Tags: Cuisine magazine  Los Angeles Times  Martin Bosley  Martin Bosley's restaurant  Wellington  

Mancunians Queue for Brunch at Federal

Mancunians Queue for Brunch at Federal

Five years ago, New Zealander Jon Perry and Portuguese Claudio Ribeiro co-founded the Antipodean coffee bar, Federal in Manchester’s Northern Quarter. A second café has recently opened in the city’s Deansgate…