Monthly Archive for: ‘September, 2016’


defining our food identity

Food is a major part of what defines us as Kiwis but it doesn’t get the same attention as other New Zealand cultural icons such as the great outdoors, rugby or even Dave Dobbyn, writes Sarah Meikle.

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one great meal: truffles at the engine room

In July, The Engine Room hosted a truffle dinner for two of Waipara’s finest producers. Simon Farrell-Green went along for one of the winter’s best dinners.

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crime and nourishment

James Borrowdale reports on two prison initiatives to rehabilitate inmates through food. When you hear the words “prison” and “food” in the same sentence, you most probably think of a nameless gruel slopped into a metal tray by a man in an apron so besmirched it no longer has any claim on the colour white, a soggy half cigar glued […]

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five questions for kelli brett

Cuisine editor Kelli Brett relocated from Melbourne to head up the magazine earlier this year, and has also taken over as national director of Fairfax’s food channel. We tracked her down to ask what she plans to do with the country’s most iconic food magazine.

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culinary olympics

New Zealand’s food writers have excelled in our very own NZ Culinary Olympics competition to bake their favourite apple dessert. The competition was part of the pre-promotion of the Fonterra Culinary Olympics team heading to compete in Germany next month.

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