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…
News of New Zealanders via Global Media
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
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
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
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
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
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
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
“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
“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
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
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
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
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
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
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
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
“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
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
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
“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
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
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
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
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
“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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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…
China wine and dine
Aotearoa wine and cuisine has gained a significant foothold in China with the opening of the first restaurant and bar dedicated to premium NZ produce. Located in Guangzhou, China’s third largest city, Back Street…
Top tucker
US economics professor and blogger extraordinaire Tyler Cowen rates fish and chips as being “to New Zealand what barbecue is to Texas-tops in the world” on his popular website marginalrevolution.com. Cowen regularly compiles…
Burger Boom
A restaurant chain founded by three New Zealanders has become one of the most successful businesses in the booming UK “posh burger” market. Gourmet Burger Kitchen was established six years ago by school…
Piece of Cake LA
Times food writer Amy Scattergood introduces Americans to the humble pavlova: “a dessert with an unexpected, rustic elegance.” As well as providing a step-by-step recipe, Scattergood details the historical and cultural background of the…
Pure and Simple
NZ mineral water Antipodes was reviewed by Michael Mascha, author of Fine Waters: A Connoisseurs Guide to the World’s Most Distinctive Bottled Waters, in the LA Times. “The soft, light bubbles (it’s artificially…
A taste of Nelson in New York
A NZ-themed gastropub, Nelson Blue, has opened in New York’s burgeoning Seaport area. Owned by Pauli Morgan, a Nelson-born veteran of New York’s bar scene, the 100-seat restaurant features a suspended waka,…
Surfing the Menu in NZ
NZ chef Mark Gardner will co-present the fourth season of popular cooking show Surfing the Menu, with London-based Australian Ben O’Donoghue. Gardner, 29, replaces O’Donoghue’s previous co-presenter, Australian Curtis Stone. The fourth season comprises…
Gates of Hell open in Fulham
Hell Pizza has opened its first UK outlet in Fulham, northwest London. Founders Callum Davies and Stu McMullin decided it was time to test a new market after 11 successful years in NZ….
Healthy Competition
A NZ healthy fast food chain has opened its first European outlet in Glasgow, Scotland. Owner Conrad van der Klundert believes that Reload, a South Island-based juice, salad and sandwich bar, can take…
Matterhorn Among World’s Best
Wellington institution the Matterhorn has been named one of the world’s top five bars by respected US trade magazine, Bartender. The Cuba St local was ranked fifth behind Milk & Honey (London), Salvatore…
Food to Match the Location
Wellington restaurant Martin Bosley’s features in a guide to the Pacific region by the New York Times. Research for the guide was conducted by leading US travel authority Frommers. “Previously reserved as the…
Doctor vodka
42 Below ambassador and “vodka professor” Jacob Briars discusses dirty drink names, Golden Globe shout outs and the social psychology of bars in an interview with the Sydney Morning Herald. Formerly a bartender at…
Renaissance master
The Honolulu Star Bulletin has recognised NZ-born restaurateur Dave Stewart as one of ten people who “changed Hawaii” for the better in 2006. Stewart has been a leading figure in the renaissance of Honolulu’s…
Te Rapa creams the opposition
Cream cheese from Fonterra’s Te Rapa site won a silver medal at the World Championship Cheese Contest in Wisconsin; its 97.55 out of 100 score less than half a point behind the winner….
