James Blick Takes a Tour of a Spanish Supermarket
Mountains of ham, rivers of olive oil and lakes of wine: that is what to expect when you go shopping in a Spanish supermarket. New Zealand-born James Blick and his Spanish wife, Yolanda Martin…
News of New Zealanders via Global Media
Tip Top Savory Pies Flying Off the Shelves in US
At their new storefront in Lafayette, Colorado, Tip Top Savory Pies owners Christine Carr and Robert Morrow want to bring a slice of New Zealand culture to America in the form of hand-held meat…
Onion Dip Unites New Zealand
New Zealand is home to many wonderful things, from wacky flightless birds to the real-world incarnation of Tolkien’s Middle Earth. But no matter how great of a country it truly is, New Zealand has…
Vino Bistro Uncorks in Virginia
For New Zealand-born sommelier and restaurateur Michael Pearce, his Vino Bistro concept seeks to bring fine dining and fine wine without the frills to the Village at Leesburg neighbourhood in Virginia, in the United…
Chef Sid Sahrawat Reinventing NZ Fine Dining
Sid Sahrawat has been serving up a beautifully executed culinary adventure at his Auckland finer diner Sidart since 2009. The chef and restaurateur relocated to New Zealand from India with his wife Chand in…
Somerset Chef Myles Anderson Cooking Memories
While head of catering at King’s College in Somerset, UK, New Zealander Myles Anderson got the cookery bug and wanted to return to the kitchen on his own terms. Anderson wanted the freedom and creativity…
When Does a Meringue Become a Pavlova?
“What exactly is a pavlova?” Irish Times journalist Aoife McElwain asks. And when is a pavlova an Eton Mess, or a meringue, merely a meringue? “‘I’m serving pavlova for dessert,’ announced the host of a…
Adelaide Café Clement + Herron Shines
In Australian city guide Broadsheet’s coverage of this year’s café openings, “avocado” wasn’t mentioned anywhere near as much as in previous years. And that’s a good thing. Operators are straying from the cookie-cutter-cafe formula….
Chef Jess Murphy on Ireland’s Food Renaissance
Ireland’s national cuisine is being redefined – thanks to a growing number of very ambitious chefs, including New Zealander Jess Murphy, 39, who runs Kai in Galway’s West End. “It’s a really exciting time to…
Kiwi Shake and Bake Opens in Idaho
“Intrigued Boiseans are feasting” at a newly opened bakery and café in Idaho in the United States, which is serving up traditional New Zealand meat pies, mousetraps, cakes and soup, milkshakes, coffee, beer and…
Say Hello to Hong Kong’s Only Locally Distilled Gin
Gin is having a bit of a moment in Hong Kong, and everywhere for that matter. “However, there’s not been a gin actually made and distilled in Hong Kong, until now. Largely, that is…
Albert Alferink’s Waikato Cheese Wooing the World
Since 1981, a pioneering Dutch immigrant has been developing a distinctive New Zealand style of cheese, and now the world is starting to sit up and take notice. But for Albert Alferink, he’s just…
Australia’s Best Dining Is at Ben Shewry’s Attica
“On a recent visit to Melbourne, I was excited to say the least, to be able to secure a much sought after reservation at the award-winning restaurant Attica [owned by New Zealand chef Ben…
Auckland’s The Grove Rated 9th Best in World
Auckland restaurant The Grove has been rated New Zealand’s best and the world’s 9th best fine dining restaurant in this year’s TripAdvisor Annual Choice Awards. “Owners Annette…
Light Bulb Moment for Caterer Margot Henderson
Margot Henderson, co-founder of London events company Arnold & Henderson, reveals to the Daily Mail how she was inspired to set up the business after being kicked out of a pub. Arnold & Henderson was…
Chef Jess Murphy is New Irish Times Columnist
New Zealand-born Jess Murphy, chef and owner of Kai Restaurant in Galway, Ireland, is the new food columnist for the Irish Times. In her first column for the newspaper, Murphy discusses her cooking heritage,…
Attica’s Acclaimed Chef Ben Shewry Chats to CEO
Bon Appétit called him an “international culinary darling”. David Chang called him a “lunatic”; probably the highest praise one chef can give another. New Zealander Ben Shewry’s Melbourne restaurant, Attica,…
Indian Restaurant Celebrates New Zealand Cuisine
Curated by Chef Roberto Zorzoli, specialty Italian restaurant Romano’s at the JW Marriott Mumbai Sahar is celebrating the cuisine of New Zealand in October. Akhil Gangan reports for Mumbai Live. “The menu titled ‘Nuances…
NZ Boasts a Burgeoning Craft Whisky Movement
New Zealand’s whisky scene is on the rise. Not for the first time either, but this time it’s being built to last, with upstart distilleries making quality, distinctively Kiwi spirits, and an infrastructure of…
New Zealand Enters the Craft Beer Game
New Zealand’s “Ministry of Primary Industries wants to develop ‘a super-premium hops’ and craft beer in an attempt to emulate New Zealand’s success with wines such as sauvignon blanc and pinot noir,” writes Eleanor…
Attica is Melbourne’s Most Prized Possession
Melbourne always seems to be one step ahead when it comes to world-class food hot-spots. From suburban eateries making waves internationally to Asian bars serving up fusion flavours with a heavy side of “vibes”,…
Chef Jude Kereama a Reluctant TV Star
New Zealander Jude Kereama starred in a recent run of BBC Two’s Great British Menu – but the Cornwall-based chef really didn’t want to take part. The chef behind Porthleven harbour’s popular Kota and Kota…
New Zealand-Style Ice Cream Hits Boulder Streets
“Two torn labrums in my hips,” says American Emily Morris of the injury that led her to create a mobile ice cream operation. She’d just returned from a yearlong trip to New Zealand, where…
NZ Lamb Has Lower Carbon Footprint than UK’s
From cod to clingfilm to New Zealand lamb, the advice UK consumers have been given can often be confusing, according to The Guardian’s Tony Naylor. If you’re serious about eating green, the publication offers some straightforward…
Kai’s Chef Jessica Murphy Makes Bottura Book
In a recent New Zealand Listener article, Lauraine Jacobs writes about world famous chef Massimo Bottura and his new cookbook, Bread is Gold: Extraordinary Meals with Ordinary Ingredients, which includes an offering from New…
How to Breakfast like an Antipodean
New Zealand and Australian cooks are creating sunny, generous and unexpected takes on a classic meal, inspiring food-lovers far and wide. The Guardian’s Mina Holland investigates what makes a real Antipodean breakfast, and where…
Chennai-Based Chef Willi Wilson Curates Big Menu
New Zealand chef Willi Wilson takes on the helm at soon-to-open Chennai “garage-themed restobar”, The Mechanic Shop in the Indian city’s upscale area, Nungambakkam. According to The Indian Express, Wilson has curated a menu of…
Best London Dry Gin on Earth is Scapegrace
New Zealand’s Scapegrace Gold gin has been named the best London dry gin in the world at the International Wine and Spirits Competition. Scapegrace Gold took out the London Dry Gin trophy 2018 in London,…
New Zealand Chefs Redefining Polynesian Cuisine
The kawakawa leaves are dark as jade and riddled with holes, the telltale bites of looper moth caterpillars. In another kitchen they might be thought compromised and tossed aside, but to Monique Fiso, a…
Anna Hansen’s Modern Pantry Celebrates a Decade
To celebrate its tenth birthday this month, New Zealand-raised Anna Hansen’s much-loved London institution, The Modern Pantry, collaborated with chef friends to create a special limited edition menu that runs until 9 September. Forbes…
Air NZ Serving Bill Gates-Backed Impossible Burger
Famous chefs have said they’d never eat on a plane, and airline food in general has a bad reputation for not being healthy (or good). But passengers may look forward to their meals on…
Scott Brannigan’s Wood-Fired Bread a Rising Star
Plenty of restaurants around Australia are creating unique sourdough breads these days. It’s a welcome development. But in a delightful example of chicken and egg, New Zealander Scott Brannigan’s Bread in Common is a restaurant…
Seven Dishes You Have to Eat in New Zealand
Nostalgic dishes are an essential part of experiencing the wild and wonderful South Pacific dreamland, that is New Zealand and various interpretations on the classics can be found in both formal and casual establishments…
Adelaide’s Clement + Herron a New Standout
New Zealand-born Sam Ferguson and Nadia Carrington have just opened Clement + Herron in Adelaide, and it is one of Broadsheet’s “best openings of 2018 so far”. “On a strip better known for its snack…
Picton’s Seumus’s Up for Irish Bar Award
As part of the Irish Pub Of The Year awards, there are a few categories that recognise the good work put in by Irish pubs that don’t actually exist within Ireland, including a pub…
Farmer Rick Scoones Supplying Perth’s Eateries
New Zealander Rick Scoones, one suspects, doesn’t have troubles getting a table at many of Perth’s better restaurants. As the public face behind Warren Grange Horticulture – the heirloom vegetable farm he and his…
Head to Covent Garden’s GBK on Maiden Lane
“Feeling a bit peckish but don’t know what you’re in the mood for? We’re so spoilt for choice in London it’s hard to know where to start, so here’s a street full of restaurants…
Chef of the Year Jess Murphy’s Summer Cooking Tips
Recently named Best Chef in Ireland, Jess Murphy – co-owner of Kai Café and Restaurant in Galway – offers delicious savoury and sweet recipes to make throughout the summer. “Being a New Zealander, I can’t…
Next Level Māori Cuisine with Monique Fiso
As part of the month-long Los Angeles Times Food Bowl series, chefs New Zealander Monique Fiso and American Timothy Hollingsworth will collaborate on a dinner featuring a seasonal menu using local ingredients and focused on…
Rochelle Canteen’s Margot Henderson Gets Serious
In October 2017, New Zealander Margot Henderson and her British business partner Melanie Arnold, proprietors of Rochelle Canteen in the Shoreditch neighbourhood of East London, set up a second outpost on the ground floor…
Titu’s Head Chef Jeff Tyler Impresses Reviewer
New Zealand-born Jeff Tyler, who is head chef at London’s new restaurant Titu, has just proved reviewer Tim Hayward of the Financial Times wrong. “I wasn’t really expecting Titu to be that good,” Hayward…
Celebrity Chefs Track Down NZ’s Ulster Scots
Michelin-starred chefs Paul Rankin and Nick Nairn from Ireland and Scotland respectively, take a visit to New Zealand for their popular television series Paul and Nick’s Big Food Trip. The pair embark on a culinary…
To the Bottom of the World for Single Malt Whisky
News website Daily Beast sends drinks writer Dave Broom to one of the world’s southernmost distilleries, the Cardrona Distillery, to see how New Zealand’s whisky industry is developing. “It might seem strange that a country…
How the Kiwi Changed New York’s Food Scene
New York “first embraced global ingredients in the early ’80s, and the rest of the world followed suit.” And the “Kiwi was the gateway drug,” writes Ligaya Mishan in an article for
London Roaster Kurt Stewart Makes Coffee Accessible
Former chef New Zealand-born Kurt Stewart, founder of Volcano Coffee Works, arrived in London over two decades ago, and was surprised by how little access there was to decent versions of his favourite drink. “Back…
How the Flat White Conquered UK Coffee Scene
Latte, Americano, cappuccino … the flat white might be relatively new to the scene (and sound less glamorous), but it now amounts for about 10 per cent of UK coffee sales, according to The…
Ben Shewry Has Transformed Australian Dining
“The restaurant’s name will be a single word: stark, vaguely industrial, somewhat meaningless. There will be some sort of sculptural tartare on the menu, and probably a kingfish ceviche. Saltbush and kangaroo and finger…
Unique Zenkuro Sake Brewery Turning Heads
New Zealand is famous for its award-winning wines, but now the country’s first and only sake brewery, Zenkuro Sake in Queenstown, is making a name for itself on the world stage.
Chef Mark Simmons Runs the Show at NY’s Kiwiana
At the height of global protests against President Donald Trump’s immigration ban last year, New York restaurateur and chef Mark Simmons decided to add a personal message to the bottom of his customer bills…
8 Degrees’ Brewer Scott Baigent an Irish Favourite
“If you were to run a poll about Ireland’s best loved New Zealander, there’s no doubt that a certain Mr J Schmidt would enjoy a greater landslide than a Russian election victory,” according to…
Auckland Is Becoming a Global Dining Powerhouse
“Rather than thinking of Auckland as a progressive cultural hub, people envision its glistening harbors, lush green mountains, and untouched islands just off its coastline. But Auckland has become one of the most innovative…
Doughnut Maker Adam Wills a Trailblazer in UK
Artisanal doughnut and coffee chain Crosstown Doughnuts, co-founded by New Zealander Adam Wills, is at the forefront of the decadent craze in London. Now with seven locations throughout England’s capital city,
Chefs Margot and Fergus Henderson Chat to the Times
Margot Henderson, 53, and her husband, Fergus, 54, recently spoke with the Sunday Times on their whirlwind courtship and coping with his Parkinson’s. Margot said that she first heard of her future husband through a…
Sparrow Restaurant Spearheading Culinary Renaissance in Lewisham
Fine dining establishment Sparrow “is gaining a name for itself for spearheading a culinary renaissance in Lewisham with its focus on high-quality small platters and British produce,” writes Calum Fraser in an article for…
Trouble Brewing Collaborates for Chinese New Year
Singapore-based craft beer microbrewery Trouble Brewing, founded by New Zealander Joseph Barratt, has teamed up with a local illustrator for a specially designed bottle, which contains beer styles such as its Summer Ale, Dutch…
Chef Analiese Gregory’s New Life in Tasmania
Auckland-born Analiese Gregory is one of Australia’s most-talked-about young chefs. She heads the kitchen at Hobart restaurant Franklin. Sydney chef Peter Gilmore, who mentored her as his 2IC for four and a half years…
