cuisine.co.nz


	Today's recipe: Whole Baked Snapper

	A whole snapper makes a stunning centrepiece. Here I’ve slashed the snapper, rubbed it with a spice paste and stuffed it with an aromatic rice mixture.


	Cuisine Magazine Issue 132, January 2009

	Cuisine Loves Summer


	Surge blanco - NZ Sauvignon Blancs (Issue 132 January 2009)

	The record size of New Zealand’s 2008 Sauvignon Blanc vintage came as a late- blooming surprise to many producers, especially in Marlborough. Winery capacities were taxed by the torrent of juice ...


	War of the rosés - NZ Rosés (Issue 132 January 2009)

	Rosé is a wine made from red grapes that behaves more like a white. In many parts of the world, it has risen in status recently to become a chic summer wine, especially styles that are light, ...


	Congratulations to the winners of Cuisine’s NZ Restaurant of the Year Awards for 2008

	This year it proved a hard task to select the winners in our annual restaurant awards.


	Cuisine best food magazine in the world

	Cuisine magazine has been judged the best food magazine in the world at the prestigious Le Cordon Bleu World Food Media Awards.

1. Sibling rivalry - NZ & Australian Cabernets (Issue 130 August 2008) : The worldwide craze for Shiraz has made Australian Cabernet Sauvignon a bit of a poor cousin, but the best Aussie Cabernets prove that it is still one of that country’s most successful red-wine ...
2. Sibling rivalry - NZ & Australian Merlots (Issue 130 August 2008) : New Zealand’s best Merlots show that some winemakers have come to terms with this grape variety, and how well Merlot flourishes in Hawke’s Bay. The top three wines in this tasting are worthy ...
3. Course You Can Do It - Issue 130 : KATHY PATERSON prepares a simple yet impressive three-course dinner for six.
4. High Country Heaven : LAURAINE JACOBS experiences the clear air, inspiring spaces and old-fashioned hospitality of the Maniototo.
5. Quicksmart: Family Meals : RAY McVINNIE makes cheap and cheerful family meals.
6. South To Serenity : Fringed by palms and golden sand, the entrancing spice coast of Kerala holds its history in the gentle grasp of the present, writes FIONA SMITH.