Cuisine Bites

The people behind what we cook, eat and drink are the true drivers of the New Zealand food & drink story. The movers and shakers that have led their communities, inspiring and motivating the good people of their towns to step up, collaborate and get involved. So much work from so many passionate and dedicated visionaries has gone into making Hawke’s Bay into the amazing playground for foodies that it is today. What are we looking for when we talk about a legend within the business of food and drink? Meet six of the visionaries that have been nominated in our search for the 2021 Hawke’s Bay Legend and listen to their unique stories... Jeremy Rameka - Chef and co-owner Pacifica Restaurant Sam and Mary Orton - Founders of Orton’s Tailored Events & Cuisine Sir Graeme Avery - Founder of Sileni Wines and the Hawke’s Bay Farmers’ Market Kate Radburnd - Owner and winemaker Radburnd Cellars Kim Thorp - Communications, marketing and branding consultant & co-owner of Black Barn Vineyards The winner will be announced at the opening night of the 10th Summer F.A.W.C! series this November.Our food news for this episode is BIG! THE HATS ARE BACK! We announce American Express as our presenting partner for The Cuisine Good Food Awards 2021 and Rob Bourne, Country Manager New Zealand explains how important these awards are for the New Zealand hospitality industry. Thank you to American Express and our very special supporting partners all of whom are equally invested in the promotion of New Zealand as a premium dining destination… Many MANY thanks to Antipodes, DeLonghi, ORA KING and PEAD… all eyes are on New Zealand and there is no better time to be telling the world about our deliciousness! Keep an eye on cuisine.co.nz for updates...

This renowned New Zealand chef and ex-restaurateur has sliced up his heart to serve it to you in a multitude of pieces in this episode. As a result, it is a conversation that is way too special to be condensed into 40 minutes… it’s a story of an uncompromising quest for taste, texture and flavour, unending curiosity, incredible skill and great resilience. As the phenomenon that is Visa Wellington On A Plate draws to a close at the end of October, this month-long celebration of all things food and drink in Wellington has once again dished up a fantastic array of deliciousness alongside plenty of opportunities to have a think about our NZ food culture and understand a little bit more about what that might be. So find yourself a comfy corner and settle in, you may want to listen to this one in two-parts, but do listen. It's an intimate glimpse inside the mind of a chef who continues to play a major part in the development of the Wellington & the New Zealand food story. The very talented Martin Bosley... #Martin Bosley #CuisineBites #KelliBrett #NZFlavour #NZFood Story

In a post-COVID world what does Visa Wellington On A Plate bring to the table with regards to tourism, economic development and the telling of the all-important New Zealand food story? The festival runs for the month of October with hundreds of venues right across the greater Wellington region participating, and along with all of the excellent eating and drinking options on offer, there is no denying that WOAP builds a special spirit of collaboration. Hear from Sarah Meikle the Chief Executive of the Wellington Culinary Events Trust and Program Manager Beth Brash on finding common ground at a time when our hospitality industry needs us most. In Crispy Bits... A world-first for NZ as Loveblock Wines develop the first Sauvignon Blanc to replace sulphur with green tea. Josh and Helen Emett to open their first Auckland restaurant Onslow. New Instagram page nz_flavour curates a snapshot of chefs plates across the country.

The third in our series of very personal kitchen conversations, this episode celebrates Chand & Sid Sahrawat. They are the couple behind 3 highly respected and loved Auckland restaurants, Cassia, Sid at The French Cafe & the Cuisine Good Food Awards Restaurant Of The Year 2019, SIDART. Listen as we share two very different conversations. The first before Covid-19 and the second post lockdown as the Sahrawat's were coming to terms with what the aftermath of a global pandemic might mean for their business. We start at the beginning, where the paths of these two diverse and extremely talented individuals crossed unexpectedly in Auckland. They went on to produce a partnership where a commitment to perfection is paramount... However in the end, this episode of Cuisine Bites became, by default, a conversation that all of our restaurateurs, chefs, front of house teams, cafe owners, baristas, sommeliers, in fact, any person working in the hospitality industry will understand only too well. As much as I know that they will love it, it’s not the industry that needs to hear it. It’s all of us who have taken eating out for granted in the past that need to hear this conversation, and hopefully, start to realise what it takes to sustain the dining experiences that we can be proud to support in our new normal. In food news listen to William Drew Director of Content for The World’s 50 Best Restaurants explain the 50 Best For Recovery program. Have a listen and continue to eat and drink well…

There is a fabulous new show on THREE. It airs at 5.30 on Saturdays and it’s called A New Zealand Food Story. It follows multiple award-winning chef, Ben Bayly, as he works towards opening his new Restaurant Ahi, with an aim to encapsulate the essence of New Zealand.So there is really no better time than now to take a look at how Ben has become one of our highly respected NZ chefs. Ben has been extremely generous in the telling of his story that concludes with a question that many hospitality professionals are asking themselves right now. “How do we still keep the same experience for our customers and take away all of the crap?“ Recorded in two parts, before and after COVID-19 lockdown, I think it’s fair to say that Ben & I were both very different people by the time we got to the end of this one...

So very sad to hear of the passing of chef Tony Bilson. Here's a tiny bite from a chat we had 10 years ago. I remember him being so excited as he told me about his recent trip to Northeast Arnhem Land and the cooking techniques learned from the Yolngu people. Techniques that are now being experimented with by many young chefs. Tony played such an important part in the developing Aussie food culture across an incredible career. His 2011 book Insatiable is one of my favourites...

Springtime in New York offered Cuisine editor Kelli Brett conversations inside the kitchens of two exceptional but very different chefs, at very different stages within their brilliant careers. Listen in to the diverse approach of chefs Eric Ripert & Matt Lambert to the highs and lows, the pressures and the excitement of running a Michelin starred restaurant in one of the worlds most competitive restaurant hot spots...

In the aftermath of the Christchurch terror attacks, discover the power that the sharing of food can bring to the table. Hear local chef Simo Abbari describe how he will use food to build a new bridge to understanding, respect and connection for all Kiwis. Listen as Cuisine editor Kelli Brett asks hospo professionals Ben Shewry and Sid & Chand Sahrawat to share the outcomes of their tremendous initiatives to support the Christchurch victims and their families. #proudlynewzealand

Cuisine editor Kelli Brett brings you the latest food news and chats with Lauraine Jacobs, past president of Food Writers New Zealand, the food columnist for the NZ Listener magazine and an internationally respected food and drink writer and author. Fiercely passionate about New Zealand food and in particular the promotion of regional food and artisan producers. Have a listen as Lauraine shares some of her delicious stories from the past and her thoughts about the brilliant future of the New Zealand food story.