News of New Zealanders via Global Media

Stress-free Cooking

Stress-free Cooking

New Zealand cook Annabel Langbein’s television series Annabel Langbein: The Free Range Cook is now screening on UKTV’s Good Food Channel. The series of 13 episodes has already been sold into 73 markets. “I…

Oh For a Lamington

Oh For a Lamington

“The use of fresh and organic produce is what defines modern New Zealand cuisine, and it is this feature that chef Clinton Cooper believes will draw health-conscious Indians towards it,” Shweta Mehta writes for…

London’s NZ treasure

London’s NZ treasure

Friends Peter Gordon, New Zealand chef, 47, and Briton Tim Lott, acclaimed writer, 54, are interviewed in The Independent on Sunday about how they met, their differences and Gordon’s tartan. “It was around the…

Tamarillo collaboration

Tamarillo collaboration

Auckland-based brewery Epic featured in a December Discovery Channel episode of the Brew Masters series which showcased the brewing of a pilot and production batch of their latest beer Portamarillo — a collaboration…

Proof in the pudding

Proof in the pudding

The pavlova is a New Zealand-invented dessert, and the proof is in the dictionary entry. An argument dating back generations between Australia and New Zealand over which of them invented the pavlova appears to…

Halal-fuelled burgers

Halal-fuelled burgers

New Zealand franchise Burger Fuel will offer grass-fed halal meat to its customers when a chain of 15 outlets open over five years throughout the United Arab Emirates (UAE). Burger Fuel’s first store operates…

Passionate About Food

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,…

Kopapa in the West End

Kopapa in the West End

New Zealand-born chef-proprietor of London’s Providores and Tapa Room Peter Gordon is set to open a new restaurant, called Kopapa in Convent Garden in December. Dishes will include Turkish poached eggs with whipped yogurt…

Ottolenghi likes manuka

Ottolenghi likes manuka

New Zealand manuka honey is combined with walnuts and added to a radicchio, pecorino fiore sardo and lentil salad created by the high-profile London-based Israeli chef Yotam Ottolenghi for the Guardian. Ottolenghi writes: “I…

World-class Dining

World-class Dining

“Auckland’s subtropical climate, Polynesian culture, unpolluted waters and cosmopolitan buzz have combined to create a world-class dining scene,” according to the Guardian’s food writer Kevin Gould. Gould is particularly taken with Peter Gordon’s “two,…

Gold stars for Lam

Gold stars for Lam

Bay of Plenty baker Patrick Lam has won the national Supreme Pie Award for the fourth time in the competition’s 14-year history. His bacon-and-egg special was named the best of a record 4336 entries…

Craving more bleu

Craving more bleu

Former sheep farmer New Zealander Alistair MacKenzie moved to Canada 11 years ago with his French-Canadian wife, Karien Piché and made a career change, purchasing a small artisan cheese-making and sheep farming business called…

Kitchen for hot shots

Kitchen for hot shots

One thousand young chefs will compete in the 18th Annual New Zealand Culinary Fare at the ASB Showgrounds in Auckland on August 22-24. The three-day ‘hot kitchen’ competition is the largest of its kind…

Thawing an icy tipple

Thawing an icy tipple

Canterbury Museum is slowly thawing out a crate of Scotch whisky which was found in Antarctica earlier this year beneath the floor of a hut built by British explorer Sir Ernest Shackleton. The New…

Good as gold

Good as gold

Waiheke Island is a prime growing spot for olive trees and each year, in November, the Waiheke Olive Festival takes place on the estate of one of the local producers. Toronto Star freelance travel…

Shechita forbidden

Shechita forbidden

New Zealand has banned kosher slaughter after a new animal welfare code mandated that all animals for commercial consumption be stunned prior to slaughter to ensure they are treated “humanely and in accordance with…

Chicago showcase

Chicago showcase

Monteith’s Brewing Company, Aotearoa Seafoods and The Lamb Company are among some of the eight New Zealand companies taking part in the National Restaurant Association Show in Chicago on May 22—25. The…

Davenport’s coup

Davenport’s coup

New Zealand-born chef Phillip Davenport, group executive chef at Bali’s popular Ku De Ta restaurant and bar, discusses his “must-buy ingredient of the moment”, his “best recent dining experience” and his “most embarrassing pantry…

Especially select

Especially select

New Zealanders have a love of coffee, wine, water and an extraordinary, “relentless” particularity for those beverages, for dogs, sport, even driveways and beech trees, writes Peter Miller for Seattle news site Crosscut. “Water…

Pavlova in a Glass

Pavlova in a Glass

New Zealand’s capital city was the grand final host and inspiration for the 42BELOW Cocktail World Cup winning beverage, Wellington Fizz. American Sean Hoard, 23, wowed the judges with a playful kiwifruit vodka fizz…

Guava Crumble Please

Guava Crumble Please

Gisborne-born, London-based chef Peter Gordon writes in The Independent on Sunday that he has “a sense of a growing tide of culinary xenophobia” and that the British “love affair with home-grown ingredients is killing…

Unique Fine Dining

Unique Fine Dining

Pipis, paua, tuatua, feijoas, kumara, cervena, puha and horipito are just some of the unfamiliar items found on the menu in New Zealand restaurants, Winsor Dobbins of The Sydney Morning Herald discovers….

Gusty But Gourmet

Gusty But Gourmet

“With more than 300 bars, restaurants and cafes in the city alone, Wellington is certainly not short of options,” recommends Winsor Dobbin for The Sydney Morning Herald. Dobbin explores the best dining…

Peter Andre’s flat white

Peter Andre’s flat white

“No one knows exactly where the flat white came from,” ponders Guardian columnist Zoe Williams. “Some people say New Zealand, while others believe it’s an Australian invention.” “Has anybody ever seriously had that conversation?…

Eastern Tastes Approve

Eastern Tastes Approve

Many newcomers drawn to New Zealand’s quality of life are of Asian descent observes Ming Wong writing for the Chinese publication Global Times. “This explains why cities such as Auckland and Christchurch now offer…

Chain Reaction

Chain Reaction

New Zealand-invented coffee the flat white will now be offered to British Starbucks customers from December 7, the first new type of coffee the company has offered to British consumers since it opened up…

Pinot pleases

Pinot pleases

New Zealand pinot noir Craggy Range is surpassing its American equivalents in blind tastings for critics. This autumn, at New York restaurant Eleven Madison, six top pinot noirs from California, Oregon and Burgundy (the…

Paddock To Plate

Paddock To Plate

New Zealand chefs and consumers are increasingly embracing diverse homegrown produce, with Queenstown’s Saffron restaurant at the forefront of this “quiet revolution” explains Australia’s Special Broadcasting Service. Sourced from the restaurant’s surrounding environs is…

Pastry Mad In The Bay

Pastry Mad In The Bay

Aucklander Alka Patel has taken the New Zealand pie to the streets of San Francisco, selling the pastry goodness at Stonestown farmers’ market. “I sold out of everything both days,” Patel told SFoodie, including…

Hell has no borders

Hell has no borders

New Zealand fastfood chain Hell Pizza will open 30 franchises throughout Ireland by 2016. The first Hell’s Pizza was launched in Dublin earlier this year, which made Ireland the fifth country to open a…

Currant discovery

Currant discovery

A recent study lead by Roger Hurst of the New Zealand Institute for Plant and Food Research (NZIPFR), has discovered that blackcurrant extract improves athletic performance. The findings, which were published in the American…

From Lush Pasturelands

From Lush Pasturelands

“Make it New Zealand lamb every time!” encourages British celebrity chef Delia Smith from her official website. “When treating friends and family to luscious barbecue lamb recipes or feeding the family during the week,…

All that Jazz

All that Jazz

The rapid growth of New Zealand’s premium new apple variety Jazz has reached another milestone this year with over 1.2 million cartons of apples forecast to be exported in 2009. Revered for its outstanding…

Tomcat Temptations

Tomcat Temptations

Auckland chocolatier Hanna Frederick, a former food scientist, has injected a male aphrodisiac into her chocolate treats for Valentine’s Day. Frederick, who made headlines by feeding beer-flavoured chocolate to brewers and deer antler chocolate…

Pursuits of Happiness

Pursuits of Happiness

“Beyond the wild, raw landscapes, another New Zealand beckons: one of sophisticated restaurants, silvery olive groves, and the most lush, grape-heavy vineyards this side of Bordeaux” writes Condé Nast writer Chang-rae Lee, who spent…

Hot pasties on demand

Hot pasties on demand

Gisborne butcher Heath Raggett, 39, owns a shop on Bow Street, near Aberystwyth in Wales where he sells lamb reared on the hills above Cardigan Bay, encouraging locals to eat locally-produced meats. Raggett has…

Dining with the Birds

Dining with the Birds

For one month from 9 January until February 2009, in a redwood plantation north of Auckland, between Puhoi and Warkworth, and 10m up a tree, the Yellow House restaurant will serve three-course meals…

Melbourne’s King Pin

Melbourne’s King Pin

Taranaki-born Ben Shewry, 31, is executive chef at Melbourne restaurant Attica, where he was named Best New Talent at the 2007 Gourmet Traveller Awards, and where he earned this year’s Melbourne Age Good Food…

Let Cones Be Licked

Let Cones Be Licked

Chief judge for the New Zealand Ice Cream Awards and sensory scientist at Massey University Kay McMath has proved the dessert tastes better when licked from a cone. McMath said that the flavour in…

Back to the Basics

Back to the Basics

“New Zealand is a wonderful combination of all the good cuisines from around the world with a special touch of  freshness,” writes The Economic Times in an overview of the country’s food and wine…

Cooking by Numbers

Cooking by Numbers

Wellingtonian Matt Moss, 36, left New Zealand 16 years ago to play rugby in Britain, Germany and the United States winding up in Beijing working for catering company, Aramark as operations manager at the…

NZ’s Cup of Joe

NZ’s Cup of Joe

Pavlova and flat whites are on the menu in Washington D.C. thanks to American policy analyst Art Hauptman who opened Cassatt’s restaurant after holidaying in New Zealand. And for this Washington Post reviewer it…

Cooking from Scratch

Cooking from Scratch

Bridal Falls provides a spectacular setting, and outdoor market, for chef Charles Royal’s Maori feast made with bush asparagus-flavoured pikopiko fern, horopito and supple jack vine. On Royal’s food tour, which he offers from…

US Discovers Oil

US Discovers Oil

Far North Olive Oil, a premium extra-virgin oil, from New Zealand is on sale in farmers markets in the North West United States thanks to the efforts of locals Charles and Gayle Pancerzewski, who…

Chocolate Carbon Credits

Chocolate Carbon Credits

New Zealand graphic designer Giles Barker and his wife, trained chef Vanessa Kettelwell established confectionary company Bloomsberry & Co in 2001 and already they’ve have had their chocolate bars whipped out “from under…

By the People for the People

By the People for the People

Auckland trio, Tim Tregonning, Dan Phillips and Danis Roberts are crowd pleasers; their project, OurBrew is currently recruiting beer drinkers to unite and develop a collective drop by signing up online, voting and then…

Kosher in Canterbury

Kosher in Canterbury

Christchurch is visited by some 20,000 Israeli backpackers annually, and to cater for these numbers, the city will soon be home to New Zealand’s first kosher restaurant. Rabbi Mendy Goldstein, formerly of Brooklyn, New…

Chopped, but Not Out

Chopped, but Not Out

New Zealander Mark Simmons, 29, a sous chef at New York restaurant Public and until recently a contestant on popular reality show Top Chef, wants to open his own restaurant in the Big Apple…

Potentially Pinot

Potentially Pinot

Though Marlborough Sauvignon Blanc continues its global popularity – sales grew nearly 29 per cent last year – New Zealand winemakers seek a new viticulture challenge. This challenge is Pinot Noir. The winemakers’ excitement…

Feasts in Factories

Feasts in Factories

New Zealander Margot Henderson, sought-after London gourmand and the other half of Arnold & Henderson catering, does not like to use the word ‘simple’ when describing their menus. “It’s more like it…

Tastebuds Will Travel

Tastebuds Will Travel

Guardian reporter Emma Johns and friend spent a two-week culinary tour of New Zealand “exploring the local flavours before attempting to recreate them ourselves.” From fine-dining in Wellington to cooking lamb fillet off a…

“Food Miles” Shredded by Chef

“Food Miles” Shredded by Chef

NZ celebrity chef Peter Gordon has made discrediting the “food miles myth” and promoting quality NZ produce his mission in the UK. In recent months, the London-based chef has appeared on British TV,…

Enlightened dining

Enlightened dining

NZ-owned restaurant Seamstress has won over critics and diners just weeks after its opening in Melbourne. The four-storey modern Cantonese eatery is co-owned by Dunedin-born Jason Chan, who runs the successful NZ-themed cafe…

Speight’s sails into London

Speight’s sails into London

The first Speight’s Ale House outside of NZ has opened in London, after an epic 75-day boat journey. The pub set sail from Dunedin and passed through Samoa, Panama, the Bahamas and New York…

Michelin man

Michelin man

Waikato-born chef de cuisine Josh Emett has won two Michelin stars for his menu at Gordon Ramsay at The London, the celebrity chef’s new venture in New York. Emett oversees the menu…

Familiar tastes in France

Familiar tastes in France

NZ rugby fans in France have been able to enjoy a taste of home at Le Maori Cafe in Lyons. Owned by Aucklander Tai Pepere, who played rugby league for French club Catalans…