News of New Zealanders via Global Media

School’s dinner

School’s dinner

On the heels of his hotly anticipated new venture Providores, edge fusion food-man Peter Gordon spurns the celeb-chef cliche for knife-wielding cruelty and cooks top notch cuisine to raise funds for a new school…

Landing the big one

Landing the big one

Turner New Zealand baits the hook for US seafood buyers with on-demand video demonstrations by celebrity chefs and NZ-fresh fish delivered to the door. Not only is Turner’s food the finest gourmet offering,…

World food

World food

What does an Irish pub in Miami serve to go with the Guinness? New Zealand lamb, cooked Mediterranean style!

Mussels and joints

Mussels and joints

Sore joints? Eat New Zealand green-lipped mussels, or take a pre-processed extract.

Green with envy

Green with envy

New Zealand mussels in on the American shell-fish market.

Have mint-sauce, will travel

Have mint-sauce, will travel

New Zealand lamb, herb-crusted and juicy, makes the menu at Bangalore’s “Globetrotter’s culinary festival”.

Try the venison, deer

Try the venison, deer

New Zealand venison is among the top choices at Atlanta’s Buckhead Brewery and Grille. Also, New Zealand venison fills the red meat gap in Europe.

Galloping gourmet still in the saddle

Galloping gourmet still in the saddle

Graham Kerr cooks up a storm on his new programme, Swiftly Seasoned.

Gourmet high

Gourmet high

“Air New Zealand announces a culinary partnership with Chef Katsuo “Suki” Sugiura of the legendary Polo Lounge at The Beverly Hills Hotel.”

Lamb OK

Lamb OK

I will buy in New Zealand lamb, but I won’t buy anything else says a British butcher feeling the pinch of foot and mouth.

Cold shoulder

Cold shoulder

Historic moment: the first shipment of frozen meat left New Zealand 119 years ago.

Suckler

Suckler

New Zealand suckler cows may be the key to enhancing upland beef production in Scotland.

Scary candy

Scary candy

“Watch out for the scary-sounding Mega Perky Nana from New Zealand,” now starring at Cybercandy, along with co-Kiwi sweet, the Pinky bar.

Tui Flower and ANZAC Biscuits

Tui Flower and ANZAC Biscuits

Tui Flower, the “Julia Child of New Zealand” shares her ANZAC biscuits recipe with readers of the Los Angeles Times.

Bill Doesn’t Pay

Bill Doesn’t Pay

Enjoying a New Zealand-sourced organic beer in London, President Clinton left without clearing his tab.  

Beery Good

Beery Good

“Beer makes people more sociable in an increasingly unsociable world. Beer, particularly for the Aussies, is something of an icon, so I’m very well aware of the responsibility,” says Scot Gordon Cairns, the man taking New…

Creamier, milkier, safer

Creamier, milkier, safer

New Zealand butter has much lower concentrations of dioxin than Australian, European and American products.

Sun-kissed Pasta

Sun-kissed Pasta

Trials are underway to improve the colour of New Zealand pasta by creating yellower strains of wheat.

15% Pure

15% Pure

All ingredients in New Zealand and Australian food are to be labelled by percentage. “Meat” pie anyone?  

Slow Potato

Slow Potato

New Zealand researcher Graham Harris’s potato digging made him a finalist in the “Slow Food” 2000 awards.

Unique urenika

Unique urenika

Dark purple and delicious, urenika (Maori potatoes), are on display at the RHS London Flower Show.

Big Cheese

Big Cheese

Juliet Harbutt, self-described “brash, open, jolly New Zealander”, founded the British Cheese Awards to “preach the Gospel of cheese”.

Fruit Nuts in Mumbai

Fruit Nuts in Mumbai

Kiwi fruit and Enza apples are status symbols in Mumbai: “New Zealand apples are more juicy and have a better shelf-life … these are basically popular in higher middle and elite class of the town.”

See You Latte

See You Latte

Once you’re safely at the cafe, you can order an extra frothy latte, courtesy of a herd of cows deep in the heart of New Zealand. The milk of these cows has been found…

Kissin Pad Goodbye

Kissin Pad Goodbye

New York-based New Zealander, restaurateur and business partner of Sir Terence Conran, Joel Kissin, sold his four-storey townhouse at 53 West 68th Street for US$7million. His new home is “is opposite the Metropolitan Museum of Art. It is…

Sweet Sugar

Sweet Sugar

Peter Gordon is the man who launched a thousand experiments with seaweed, noodles and kangaroo. His latest book, “Cook at Home with Peter Gordon”, applies the same eclectic principles, offering something for cooks of…

Hallertau hops give organic beer a bite

Hallertau hops give organic beer a bite

Bateman’s a family owned organic brewery in Lincolnshire has joined the swelling ranks of organic beers with Yella Betty Bitter, brewed with organic chariot pale malt and Hallertau hops from New Zealand – “wonderfully…

Crunchies for a flat stomach

Crunchies for a flat stomach

Looking to get in shape for her acting career Kiwi supermodel Rachel Hunter enlisted the help of SunWoman who came up with a brilliant eating plan which included Hunter’s favourite foods: Crunchie bars, Frosties,…

Golden Kiwi

Golden Kiwi

Zespri gives the Kiwifruit the golden touch, hoping to strike it lucky in the lucrative American market. The new yellow cultivar is, “much like the green variety on the outside, but its mustard-hued flesh has a custardy…

Big cheese #2

Big cheese #2

New Zealander Errol J. Baird runs a food importing business in Jamaica. “He offers to the discerning gourmet New Zealand cheese and wine.”

Enjoy: Lattes and Colas Not as Dangerous as Thought

Enjoy: Lattes and Colas Not as Dangerous as Thought

A study by the Australian and New Zealand Food authority has found that the caffeine pick-me-ups effect in tea, coffee, and soft drinks did less harm than previously thought. “We have been drinking tea, coffee and…

Cuizean

Cuizean

Kiwi super-chef Peter Gordon is one of the “illustrious visitors” concocting culinary creations at Henrietta Green’s Food Lovers’ Fair. The fair brings together specialist food producers and suppliers hand-picked by the redoubtable Miss Green…

Fusion eating: Kiwi food produce makes for great Italian fare in Malaysia

Fusion eating: Kiwi food produce makes for great Italian fare in Malaysia

“The start to original Italian food is to use all fresh ingredients … the juicy New Zealand mussels in Amatricana sauce are to die for … the imported New Zealand spring lamb grilled in…

Vodka and herb, a très moderne kiwi potable

Vodka and herb, a très moderne kiwi potable

The Guardian blows away the myth that herbs are restrained by the cooking pot and salad bowl and offers some herbal cocktails for the urban sophisticate, including herb-based martinis from Dick Bardsell and vodka…

Give them a taste of Kiwi

Give them a taste of Kiwi

“Sometimes expats crave a taste of the familiar – and now they can find it on the net.” A New Zealand writer yearns for Tim Tams and ponders the number of dotcoms, such as…

Food unites through Kiwi chef’s fusion menu

Food unites through Kiwi chef’s fusion menu

Tainted by the bad press of football violence and last August’s earthquake, Times writer Cath Urquhart found Istanbul to instead be beautiful and friendly, helped in no small way by the diverse fusion menu…

Cincinnati Hearts Warm to Kiwi Cockles

Cincinnati Hearts Warm to Kiwi Cockles

“If you’re not in the mood for raw fish, or even for cold seafood, there’s always the New Zealand cockles appetizer, which I can’t resist ordering every time I visit Prime and Wine.  

Popeye Favourite from down-under

Popeye Favourite from down-under

Kiwi spinach gets green thumbs up, “It is the most delicious and abundant spinach – although it is slow to germinate – and it can withstand drought”.  

Expensive as Gold, Rare as Diamonds – Dying Delicacy Revived in New Zealand

Expensive as Gold, Rare as Diamonds – Dying Delicacy Revived in New Zealand

“The truffle’s true future may lie in balmy New Zealand … Do New Zealand truffles taste like Lalbenque truffles? The Kiwis say yes. How can I afford to join the controversy?”.  

Vital Ingredient in Hong Kong Gourmet Kebab

Vital Ingredient in Hong Kong Gourmet Kebab

“The doner kebabs – with pure New Zealand lamb, insists marketing director Mongoa Jabeur – are $59 …”  

Kiwi Chef to Star at World Gourmet Summit, Singapore food festival

Kiwi Chef to Star at World Gourmet Summit, Singapore food festival

Little is known about New Zealand cusine here, but if chef Rick Rutledge- Manning’s cooking is anything to go by, it’s something to take note of: “… refined and light, yet – most important of…

Sweet and Sour at the Sugar Club

Sweet and Sour at the Sugar Club

The Sugar Club and its sister restaurant Bali Sugar, epitomise the radical, cosmopolitan and mainly beneficial changes that have transformed London’s restaurants over the last decade.  

On the Menu: Hoki is It a Bird? is It a Plane?

On the Menu: Hoki is It a Bird? is It a Plane?

No, it’s a fish. By hokey, it’s not, is it?