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, […]
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 […]
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 […]
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 […]
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, […]
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 […]
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 […]
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 […]
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 […]
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 […]
