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Eating Japan

Ruth Pretty recently spent a meal-packed 12 days in Tokyo, part of which time was spent discovering hidden gems with Eating Tokyo Tours… Air New Zealand has day flights to Tokyo. It is like having a day off work. All up, we spent 12 days in Tokyo. It was a non-stop frenzy of eating, drinking, revelling, slurping, comparing, goggling and […]

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Welly on a Plate

Prep your credit cards and tense your mouse finger – tickets for Visa Wellington on a Plate are now on sale and there’s a feast of fabulous events awaiting you… Now in its ninth year, Visa Wellington On a Plate continues to find ever fascinating ways to celebrate excellent food and drink. It’s our country’s biggest food festival – this […]

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I’ve been thinking about connection, lately. Human connection, digital connection, connection with food. They’re all so closely linked together. Our world has always operated on connections between people; the concept of social networks has been around since long before Facebook. These days we just use different mechanisms to make and maintain our connections. From Twitter to Tinder, there’s an array […]

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NZ Champion’s of Cheese Awards

The recent NZ Champions of Cheese Awards recognised numerous excellent offerings from our country’s fabulous cheesemakers, including those from fledgling cheesemaker Catherine Oakley (above). Fiona Smith was one of the judges, and reports back on some of the highlights…

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What I’m Cooking…Lucy Corry

Lucy Corry’s edible garden was practically destroyed by Wellington’s dismal summer. But a surprise autumn arrival has given her new hope.

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The World’s 50 Best

During the Food and Wine Festival Melbourne also played host to the announcement of the 2017 World’s 50 Best Restaurants list and Kathy Paterson was lucky enough to nab an invitation…

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All Hail Melb

All Hail the Melbourne Food Scene

Niki Bezzant was among the food-lovers who crossed the ditch for the recent Melbourne Food and Wine Festival…

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what i’m cooking … alison lambert

Dunedin’s Alison Lambert celebrates Otago’s best produce in her cooking, and this year has been experimenting with fermentation.

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