Hapuka belly by New Zealand chef Matt Lambert, of the Musket Room in New York. Picture / Signe Birck
Hapuka belly by New Zealand chef Matt Lambert, of the Musket Room in New York. Picture / Signe Birck
Viva managing editor Amanda Linnell shares highlights from today’s Viva magazine. Follow her hyperlinks below and be informed and inspired at viva.co.nz.
Last week in Christchurch, leaders in our food industry gathered to ask: can our chefs, wine makers and food producers work together to transform how the world views New Zealand cuisine and become a culinary destination? We've all seen how the New Nordic Movement, led by Claus Meyer, the co-founderof the award-winning Danish restaurant Noma, has influenced the way dishes are being served in restaurants from New York to Auckland. Can we be the next big thing? Jo Burzynska's story on the top New Zealand chefs leading the charge fills me with excitement.
Bento boxes on the menu at Tokyo Bay. Picture / Babiche Martens.
Restaurateur Josh Helm, the co-owner of Ponsonby's Orphans Kitchen, is constantly looking for new inspiration. Read about the best and worst meals he's ever had, his cooking techniques and where he buys his produce in this week's food diary.
Plus, If you're looking for something to do this weekend, go and see the new Cubism exhibition at Auckland Art Gallery, or dine in at Takapuna's new Tokyo Bay, which eating out editor Jesse Mulligan has reviewed this week.
