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. […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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, […]