Pride of the south
Speight’s Gold Medal ale gets a big thumbs up from the Journal and Courier’s (Indiana, US) resident ‘Beer Man’. “It poured a nice head and was an absolutely crystal clear, light amber…
News of New Zealanders via Global Media
Roast with the most
Edge establishment Batch Espresso is cutting it in Melbourne’s razor-like café scene, with more stellar reviews in the city’s leading newspapers. Herald Sun: ” works the coffee machine and the room, making…
Gourmet Burger Kitchen
London’s Gourmet Burger Kitchen – the brainchild of three Kiwi entrepreneurs – is credited with starting the trend for fast food for the organic generation” in a lengthy Guardian piece. Now boasting 8 restaurants,…
Spoiled for choice
Kiwi chef Rex Morgan takes Guardian food writer Jonathan Ray on a culinary tour of Queenstown. The eating extravaganza takes place at Morgan’s recently opened boutique hotel, The Spire (competitors will be “hard-pressed to…
Food for thought
A lengthy Independent feature examines Auckland’s burgeoning food scene – and NZ’s as a whole. While NZ has embraced café culture (“probably the best espresso experience outside Italy in about 13 years, skipping the…
Flash Gordon
The Times profiles NZ’s most famous cooking export, the “arch-exponent of fusion food” Peter Gordon. As well as owning the Sugar Club, Providores and Tapa Room (all in London), Gordon is consultant…
Cook me some eggs
Kiwi Josh Emett is the chef responsible for returning London institution The Savoy Grill to its former glory, picking up a coveted Michelin star in the process. As Head Chef, Emett is working under the…
Land of plenty
The Financial Times devotes a sizeable spread to the “veritable culinary cornucopia” that is NZ. “‘Used to be that a big night out would be to Barry’s Bistro for Steak Diane and a big…
Serendipity strikes gold
An extra virgin olive oil by Waihopi Valley’s Serendipity Olive estate was awarded a diploma of grand mention at Italy’s prestigious Mastri Oleari International Golden Lion Awards. Serendipity Olive Estate owner Carol Walton: “It is…
Steaming in Seattle
Kiwi Carl Sara was a finalist in the World Barista Championship in Seattle. The prestigious competition was won by Denmark’s Troels Overdal Poulsen.
The £55 burger
Hamburgers made with New Zealand meat are being sold by a London restaurant for £55 ($NZ146) each. The 200g ‘burgers, made from meat from cattle of the Japanese wagyu breed, come with fries, and…
Plastic fantastic
NZ’s Calvert Plastics in conjunction with the Wellington Institute of Technology has developed a plastic packaging innovation set to revolutionise global exporting. International market regulations are increasingly demanding alternatives to traditional wood and cardboard…
NYC pie fix
NY Daily News profiles Kiwi Gareth Hughes, the brains behind NYC’s Down Under Bakery. “In Australia and NZ, meat pies are as central to the culture as pizza in New York,” says Hughes. Popular…
Culinary invasion
An Independent feature nominates the ten best places to “eat Australasian” in London. These include The Zetter (NZ chef Megan Jones), The Providores and Tapa Room (Peter Gordon’s mini empire with fellow…
Kai to die for
Independent food writer Jenni Muir nominates Nelson and Marlborough as the lesser-known food capitals of NZ. In Nelson, she recommends foraging for kai-moana with guide Mike Elkington of Te Hikoi Maori. Matua Valley is…
A field trip worth taking
For aspiring cooks looking to learn Down Under, the Independent recommends Te Horo’s Ruth Pretty Cooking School and Catherine Bell’s Epicurean Workshop in Auckland
Perky paradise
A Kiwi oasis in the midst of Melbourne is winning the hearts of critics and customers alike. Batch Espresso, owned and operated by ex-Wellingtonian Jason Chan, earned a rave write-up in Melbourne food bible Cheap…
The Taste of Success
42 Below Manuka Honey Vodka is the main ingredient in star bartender Loren “Lola” Dunsworth’s current favourite cocktail – The Taste of Honey – which gets an impressive plug, complete with recipe, in the…
Adventure tourism for the tastebuds
The Malaysian Star interviews NZ born Wendy Hutton, an intrepid food and travel writer who is “practically a household name in South-East Asia.” Hutton has published numerous cook books, including Singapore Food and A…
A Kiwi voice in Cannes
Cuisine won silver in the Food Magazines category of the inaugural Gourmet Voice Awards in Cannes. The September 2004 Middle Eastern special was recognised alongside such renowned international publications as Delicious (UK), Olive (US),…
Go get ‘em, Tiger
Former NZ tennis No.1, Tracey King, is the brains behind successful Cardiff-based smoothie company, Tiger Bay Beverages. With the help of Entrepreneur Action and the Welsh Development Agency, Tiger Bay is poised…
Pass the Watties?
1988 NZ Chef of the Year and Elton John’s former cook, Clive Hitchens, has returned to his roots, opening a meat pie shop in Alameda, California. Hitchens and partner, Donna, had been successfully selling…
Global edge-sposure
Premier NZ vodka label, 42 Below, has made further inroads to the global market, acquiring a key distributor in Australia with Carlton and United Beverages (CUB) and purchasing the US direct sales company Collinsville…
Kai a la Kiwi
A NZ themed restaurant – The Kiwi Grille – is doing a roaring trade in Newburyport, Massachusetts. According to owner Bruce deMustchine (ex-Hawkes Bay), the Grille served 10,000 happy customers in its first 8…
Raw power
Adoptive Canterbrian, Leslie Kenton, has published her 35th book: The Powerhouse Diet. The comprehensive guide to eating raw foods is the award-winning author’s latest contribution to the field of health and well-being.
Oil or nothing
NZ olive oil producers won 5 gold medals at the annual LA Country Wines and Olive Oils of the World competition in May. Serendipity Olive Company won a gold each for its barnea and extra…
Go Fish
Fish la Boissonerie – co-owned by Kiwi Drew Harre and American Juan Sanchez – features in an LA Times guide to dining well (without breaking the bank) in Paris. “Here’s a place to go,…
Export success
Lamb exporting to the UK is set to rise even further following a favourable report by the British government on NZ’s methods of slaughtering stock. According to the report, the standard technique in NZ…
What’s cooking good looking?
NZ-born Brad Farmerie – head chef at Peter Gordon’s Public – was named one of the New York culinary scene’s rising stars, in a Post piece entitled ‘Lord of the Ranges.’ As well as…
Edge espressoholics
The Star attributes Wellington’s creativity and can-do attitude to its extraordinary topography and world-ranking caffeine intake. “Wellington, the ‘windy city,’ definitely enjoys one of the most challenging locations on earth. ‘Here’s your brief,’ the…
Quality tucker
January 14, 2004 – Significant New York Times feature ‘The Other Down Under’ chronicles NZ’s culinary revolution – from land of the long boiled mutton to world-class gastronomic player. The new breed of Kiwi…
Whale watching on Ponsonby Rd?
Moby, the world’s most vocal vegan, has spilled the beans on his favourite places to dine around the globe. His list of ethical eateries includes Ponsonby Road mainstay, Musical Knives. ” cute little…
Eating on the edge
Public – helmed by NZ chefs Peter Gordon, Anna Hansen, and Brad Farmerie – has administered a welcome shock to the tastebuds of New York diners. According to New York Times food critic, William…
South Seas style in Costa Meca
Noel Turner’s epoynmous LA eatery continues to raise the flag for antipodean cuisine and produce along the US West Coast. “The climate produces some of the world’s cleanest foods, most notably from Noel Turner,…
Edge eatery hits NoLIta
21 November 2003 – Celebrated ex-pat chefs Peter Gordon and Anna Hansen (the team behind London’s The Providores and Tapa) have opened a new restaurant in New York’s trendy NoLIta district – Public. In…
Out-standing
Ex-pat bar proprietor, Kim Lucas, shares her views on “pride and prejudice” in an Observer feature on Britain’s 20 most outstanding homosexuals. Lucas opened London’s first official lesbian hangout – the Candy Bar…
Deep south delights
The Australian finds the university city of Dunedin a “hearty mix of charm and character – with plenty of wee surprises”. In the ‘Scotch Broth’ Stephen Brook includes culture and characters during a visit…
42 Below NZSX-y
Award-winning NZ vodka label, 42 Below – has enlisted the help of Kiwi supermodel Kylie Bax and San Antonio Spurs basketball player Sean Marks to promote his product in the lucrative US market….
Kapiti Creme Anglaise: Finger Licking Good
SMH’s ‘Good Food Guide’ salivates over Kapiti Creme Anglaise: “Talk about the perfect dinner party treat. Heavenly drizzled over cakes and tarts. Or on your finger when you’ve got a hankering for something sweet…
Turning it up
Californian A-listers dined on the very best of NZ produce at UNICEF’s Gala Awards Banquet and Fundraiser, where ex-Bond, Roger Moore, was named Humanitarian of the Year. Entrepreneurial restaurateur, Noel Turner (Turner New Zealand…
Social Climbing at Wellington’s Matterhorn
Wallpaper features newly refurbished Wellington bar The Matterhorn in its global navigator. In a piece entitled ‘The heart of the matter’ the bar is the hub of a cosmopolitan revivified Wellington. Surveying the…
Wild West Coast food in Hokitika
Hokitika’s Wildfoods Festival rates a mention in a New York Daily News feature on icky eating. “More than 20,000 adventurous eaters gather to sample such delights as bulls’ penises and sphagnum moss,” states the…
An angel at his table
Actress Kerry Fox interviewed in the Observer ‘favourite eateries’ column and muses on fellow Kiwi, ex-flatmate and celebrity chef, Peter Gordon’s Tapa Room – as well as his influence on her own culinary habits….
Truffles R Us
An English farmer aims to bring truffles – “the black diamond of the fungi world” – to the masses using technology purchased from the NZ Institute for Crop and Food Research. Nigel Hadden-Paton…
Tastefully turning heads
Turner NZ restaurant – serving up an all-Kiwi array of food and wine – stands out in the sea of Italian, Asian and American cuisines on offer in Southern California. Says an enthusiastic reviewer…
A winter’s ale: Montieths
“This dark, brooding, Kiwi ale with its deep nutty, malty flavours is the perfect thing – served just chilled, of course, rather than cold – for old fashioned roast…
Winning hearts through stomachs
Noel Turner’s US eatery, Turner New Zealand, continues to attract epicurean praise with it’s gourmet cuisine sourced with principled fidelity from the freshest NZ product. A “wide-waisted wordsmith” reviews for Orange County Weekly….
Celebrity chef
Kiwi chef Alex Mackay is one of the bright sparks leading Britain’s ongoing gastronomic revolution. After working in England and Italy, Mackay now runs an acclaimed cooking school at Le Baou d’Infer in Provence…
California Dining – From the Edge
Country style cooking? “We’re all familiar with restaurants featuring cuisines from countries and subregions around the world. What if a restaurant opened that featured the food products of a certain country rather than…
Round one…
“The food is sooooo good — we want to lick our plates. And the breathtaking views – islands, harbours, volcanoes.” Edmonton Journal travel writer is so impressed by his whirlwind North Island tour he’s…
BBQ Kings in Sydney
Two Kiwis more than make the grade in SMH‘s respected rating of Sydney’s top young chefs. Jared Ingersoll of Danks Street Depot is praised for his “simple yet fine food, cooked with faultless technique,”…
Readable eatables
Business Day gives Ray McVinnie’s latest cook book a review good enough to eat. The Modern Cook is more than “a series of mouth-watering recipes,” it also builds one recipe upon the next in…
I can’t believe it is butter
A preservative-free spray-on butter invented in New Zealand won a top prize at the Sial International Food Fair in Paris. The bi-annual event is renowned for its trends and innovations section; other ‘innovative’ entries…
High Steaks
NZ beef takes centre stage at New York’s latest meat-lovers’ paradise; Sosa Borella. According to its reviewers – “a group of eager carnivores” – the “grass-fed, free-range beef from New Zealand” is the main…
“Feast feats”
London restaurant Pied a Terre, where Kiwi chef Shane Osborn reigns as “creative genius,” praised in the Observer: “You may wonder how it is possible for a Michelin-starred restaurant to serve a three-course lunch…
Air New Zealand Mile High Grub
Air New Zealand rates highly in a survey of post-Sept 11 airline food. As opposed to the “inedible” or nonexistent meals on many US carriers, Air NZ offers “selections like grilled herb marinated venison…
