Recipe

The humble rice-paper roll

The humble rice-paper roll

Fresh spring roll, sum­mer roll or salad roll is a Viet­namese dish tra­di­tion­ally con­sist­ing of cooked shrimp, rice noodles, and plenty of fresh herbs and veget­ables for fla­vour and crunch. Once your ingredi­ents are prepped, the rolling fun begins as sheets of rice paper are softened in water and used for the wrap­pers. These light, […]

Eat like an oligarch

Eat like an oligarch

There are a lot of parts to this dish, so the recipes can be made togeth­er to assemble the com­plete dish, or each indi­vidu­al com­pon­ent can be made on its own and used in a dif­fer­ent way. I believe in treat­ing anim­als with respect, and to me that means using happy, free-range anim­als and leaving […]

Honest Tucker

Honest Tucker

The Five Stags sig­na­ture dishes are inspired by hearty, rus­tic New Zea­l­and cuisine and pay trib­ute to wild game of the New Zea­l­and coun­tryside. Each dish is inten­ded to be good, hon­est tuck­er — hunt­ing food for every­day folk. The sig­na­ture dishes on the menu fea­ture staple meats of New Zea­l­and cuisine, but with a […]

Fresh taste of italy

Fresh taste of italy

The best thing about sum­mer is the abund­ance of great-qual­ity, fresh pro­duce, and asparagus and scal­lops are two of our favour­ite things to use in the short time they are around. This dish is easy and quick to pre­pare, which is just want you want dur­ing sum­mer, and it tastes fresh and light. Match it […]

Chef’s signature

Chef’s signature

Fol­low­ing the extens­ive refur­bish­ment of the hotel’s ground floor, we took the oppor­tun­ity to rein­vent Chamele­on Res­taur­ant. What we have achieved is a con­tem­por­ary, mod­ern menu with the set­ting and din­ing exper­i­ence to match. We provide innov­at­ive New Zea­l­and dishes cre­ated from loc­al and region­ally sourced products such as Tio Point oysters, West Coast whitebait, […]

A poke fit for a queen

A poke fit for a queen

From 15 to 17 March each year, ama­teur and pro­fes­sion­al cooks from all over the world gath­er at the Keau­hou Resort in Hawai’i to take part in Sam Choy’s Keau­hou Poke Con­test, com­pet­ing for cash prizes and brag­ging rights. On read­ing about this dish and all the hype sur­round­ing the com­pet­i­tion, I couldn’t res­ist trying […]

Baker’s two dozen on Aro Street

Baker’s two dozen on Aro Street

Eat­ing is a cent­ral part of daily life. For gen­er­a­tions fam­il­ies have gathered around the table, their daily lives busy with the pre­par­a­tion of food and the joy of cel­eb­rat­ing togeth­er. At Arobake we also place the emphas­is on the cent­ral­ity of food — good bak­ing, fam­ily and feasts, embra­cing tra­di­tions from over the ages […]

Sensational salmon

Sensational salmon

For me, the per­fect entrée needs to tick as many fla­vour boxes as pos­sible without weigh­ing you down. It should send you into the fol­low­ing course with your taste buds enlivened and a sense of anti­cip­a­tion over what the kit­chen can pull off next. Everything we do at CoCo is fla­­vour-driv­en and with a view […]

Delectable Duck

Delectable Duck

My food philo­sophy is to keep it simple, and always to use the freshest ingredi­ents avail­able. Though I grew up in France and have spent most of my work­ing life in French kit­chens, includ­ing a spell in a Mich­elin-starred res­taur­ant under chef Paul Pauvert, I enjoy work­ing with fla­vours and ingredi­ents from all around the […]

Luscious Lamb

Luscious Lamb

I’m often asked how I came to be head chef at the Boat Café in Ori­ent­al Bay, and basic­ally the story goes like this. I had a good look around Wel­ling­ton, spent time eat­ing and sit­ting in res­taur­ants, eat­er­ies and cafés — any­where that I knew had a full kit­chen. I decided on the Boat as […]