Big Cheese
Juliet Harbutt, self-described “brash, open, jolly New Zealander”, founded the British Cheese Awards to “preach the Gospel of cheese”.
News of New Zealanders via Global Media
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
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
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
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
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
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…
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…
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.”
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
“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
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
“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
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
“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
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
“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
“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
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
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.
