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…
News of New Zealanders via Global Media
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…
Salted venison
Sydney’s premier restaurant Salt brings NZ venison to Aussie palates via their latest menu.
Cheers, Digger
A Kiwi beer has won at the Australian beer awards. Founders Brewery from Nelson won the accolade of Champion Small Brewery for its organic range including Tall Blonde, Red Head and Long Black.
Supermarket nirvana: Gisborne Woolworths
Street-Porter lauds fusion master Peter Gordon, bemoans some antipodean executions of the theory, but finds solace in Woolworths: “I purchased sun-dried tomatoes, olive and rosemary focaccia bread, and locally made Camembert. Have you picked…
Holy lamb of Godzone
Two of the culinary world’s US icons, Julia Childs & Emeril Lagasse, dined on the finest lamb in the world, courtesy of Newport Beach, California-based Noel “King of New Zealand gourmet food” Turner…
Stella food in New York
Stella, a dark, candlelit bistro garnering acclaim in New York, is owned by Anna Weinberg and Paul Masters, a husband-and-wife team from New Zealand. “It has a comforting niceness about it,” writes food critic…
Book Now
Providores, the keenly awaited new restaurant from Peter Gordon, has opened to acclaim. Says the Times: “Expect to queue once the reviews start rolling in.”
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
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
What does an Irish pub in Miami serve to go with the Guinness? New Zealand lamb, cooked Mediterranean style!
Mussels and joints
Sore joints? Eat New Zealand green-lipped mussels, or take a pre-processed extract.
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
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
Graham Kerr cooks up a storm on his new programme, Swiftly Seasoned.
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
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.
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, the “Julia Child of New Zealand” shares her ANZAC biscuits recipe with readers of the Los Angeles Times.
Bill Doesn’t Pay
Enjoying a New Zealand-sourced organic beer in London, President Clinton left without clearing his tab.
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
New Zealand butter has much lower concentrations of dioxin than Australian, European and American products.
Sun-kissed Pasta
Trials are underway to improve the colour of New Zealand pasta by creating yellower strains of wheat.
15% Pure
All ingredients in New Zealand and Australian food are to be labelled by percentage. “Meat” pie anyone?
Slow Potato
New Zealand researcher Graham Harris’s potato digging made him a finalist in the “Slow Food” 2000 awards.
Unique urenika
Dark purple and delicious, urenika (Maori potatoes), are on display at the RHS London Flower Show.
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.”
