EDITOR’S LETTER

In November our thoughts turn to end-of-year plans and hopefully we can start to look forward – past the obligatory festive stampede – to some downtime with family and friends. But before we get there come the parties and schmoozing. And that’s where we come in…

TO EAT

Fiona Smith is showcasing our finalists and winner from the Cuisine Artisan Award in the New Zealand Food Awards 2023 with some effortless entertaining ideas that are absolute keepers, including the cutest mini flatbreads with zucchini, paneer and curry oil, and prawn balchão and potato fritter sliders. Michael Van de Elzen shares a chicken liver parfait with apple relish that should be mandatory at any fashionable soirée along with his sensational charred squid with chilli-honey syrup. Wendy Lau brings you an exciting twist to add to your sweet bites repertoire with her pillowy pandan lamingtons and taro and strawberry choux buns. Meanwhile, David Neville has taken fried chicken to an absolute high with his glittering Carolina Gold winglets, along with his take on the next big thing… the luxurious hot sandwich.

TO DRINK

The perfect party starters come from Ryan Chetiyawardana with his golden cherry fizz cocktail or how about a bottled cosmo mix or a ginger-spiced cochin cooler? And Mary Thérèse Blair, Simon Nunns, Jane de Witt and James Rowan have delivered your ultimate sparkling list for the absolute best in Champagne, prosecco, méthode traditionnelle, dessert and fortified wines for the coming season.

THE BIG FINISH

And then there is the big day. Our approach to this is a more casual affair, swapping out the traditional turkey for a ham and with fresh, vibrant seafood taking centre stage as we head to the beach or the bach or just make the most of our backyards. Ginny Grant shows you that a gloriously glazed ham is much easier than you think and gives you the best selection of ideas for the leftovers that I’ve seen yet! Martin Bosley brings you the most spectacularly festive grilled prawns with lime-vanilla mascarpone, and Al Brown creates magical Christmas memories with his curried eggs, snapper tartare, grilled mussels, and crayfish and clam linguine that will wow everyone without blowing the budget. As for dessert, David Neville’s rasberry, frybread and mascarpone trifle is a seriously worthy contender for your big day feast, followed by a side serving of Al’s infallibly delicious pav. Casual and yet chic, generous and lots of fun, we’ve got you sorted in true Cuisine style no matter where you are this year – all you need is the guest list.

Don’t miss Lauraine Jacobs’ tips for a perfect trip to Southland on page 126 and hoping you’ll take the time to catch up on our big news on page 146.

Wishing you a safe and fabulous festive season.

EDITOR Kelli Brett

ART DIRECTOR Fiona Lascelles

SENIOR FOOD WRITERS Ginny Grant, Fiona Smith

ASSISTANT EDITOR & SENIOR WRITER Tracy Whitmey

SENIOR WINE WRITER Mary-thérèse Blair

WINE PANEL CHAIR Simon Nunns

WINE JUDGES Jane De Witt, James Rowan

CONTRIBUTORS Martin Bosley, Al Brown, Ryan Chetiyawardana, Calum Hodgson, Lauraine Jacobs, Wendy Lau, Claire Mccall, David Neville, Felicity O’driscoll, Alexia Santamaria, Sally Travis, Kerry Tyack, Michael Van de Elzen.

PHOTOGRAPHERS, STYLISTS & ILLUSTRATORS

Amber-jayne Bain, Anna Briggs, Jason Creaghan, Josh Griggs, Jess Hemmings, Wendy Lau, Kim Lightbody, Babiche Martens, Aaron Mclean, David Neville, Tony Nyberg.

DIGITAL STRATEGY MANAGER Andrew Johnson andrew@cuisine.co.nz ph: 021 266 1845

ADVERTISING CONSULTANT Melisa Sinclair melisa@cuisine.co.nz ph: 027 579 6247

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