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
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
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
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
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
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 […]
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 […]
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
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
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, […]
