Crisp New Flavours in NY

“Anyone who’s visited the Tuck Shop, Public or any of the other New Zealand or Australian restaurants that have cropped up in New York City in recent years knows that there’s a lot more to the culture than enviable accents and kangaroos,” Parul Guliani writes for the magazine of the Columbia Daily Spectator, The Eye. “According to the Tuck Shop’s owner Niall Grant, the number of Australian and New Zealand restaurants in the area has more than tripled in the last six years.” Michelin star-winning Public’s most popular dish is New Zealand venison. American Brad Farmerie is the restaurant’s award-winning chef and in London worked under a number of chefs, including New Zealand-born Peter Gordon, whose “unique, inventive” style Farmerie adopted into his own cooking. “Farmerie thinks [Antipodean] ingredients are gaining popularity in the US, especially in cities like New York, Chicago, and Los Angeles. New York, in particular, is receptive to the new flavours. ‘You have so many who have traveled and are interested in something new,’ Farmerie says.”