Stuff.co.nz - Food & Wine
This winter just won't budge. A steadying broth is in order; a bit of garlicky bone broth, if you will. I'm not in the least bit paleo â being a major carb enthusiast â but something has to be said about anything with a bit of bone in it. And a pork hock can go a very long way.
âFrannie Black often skips the measuring, weighing part when she's assembling a homemade vinaigrette for her restaurant employer.
Is Gatherings using fish as bait? I don't know, but if the restaurant that champions plant-based meals is serving up seafood to get more bodies through the door in winter, then good on it.
In deepest winter, I crave fresh greens to brighten the root vegetables and slow-cooked meats that are my go-to meals at home.
The newly opened Happiness seems marooned in the oddest of locations, down the light industrial end of Tennyson St amidst a paint shop, an electrical contractor and Tony's Tyre Service.
I loved lemon honey as a child. It was one of my favourite toast toppings when I visited my grandparents, along with Nana's homemade tayberry jam.
While it's not quite the season yet, there's never a bad time to enjoy some succulent barbecued meat. And there's so much more to it than those sausages cooked by your mate in their backyard. Neat Places has gathered the best barbecue spots in town for the serious carnivores among us to satisfy their cravings.
Cuisine Best Metropolitan Restaurant, the one-hatted Gatherings have expanded their culinary offerings to include seafood. Previously known as one of the few restaurants in Christchurch to offer a plant-based menu, this is a bold move indeed.
Hock said the label. Bacon hock. On special. I picked out the biggest. You could have brained a burglar with it. It was most of a hog's leg. And only five bucks. A limb for so little. Reader, I bought it.
Blame F. Scott Fitzgerald. It was the American novelist who claimed "too much of anything is bad, but too much Champagne is just right".
A taste of... Eruption Brewery. 26 London Street, Lyttelton.
I've had burgers on the brain this year. This is partly due to greed (who can pass up a great burger?), but it's also been in the name of work.