Search

An interview with Peter Gordon and Alastair Carruthers is presented who talks about the future of food in New Zealand. Topics include examines several ideas about supporting New Zealand food producers brewing when lived in London; and focuses on impact of the covid-19 pandemic affected New Zealand food producers.

The article reports that trophies awarded at a Gala Awards Dinner at the Atrium in Hamilton followed judging of cheeses from across Aotearoa at Wintec. It presents a list of the New Zealand Champions of Cheese 2022 Supreme Awards, which include New World Champion of Champion Cheese Award; and AsureQuality Champion Dutch Style Cheese Award.

The article presents the author's experience at the TriBeCa restaurant in Auckland, New Zealand. The author does not consider it as an ideal winter restaurant as its main room is enclosed in glass. Capers and peppers, a soft prosciutto-wrapped French goat's cheese and poached pear were ordered by the author from the menu.

This article presents information on the meals served in the restaurant, Cibo, at Parnell in New Zealand. The chef and owner of the restaurant Kate Fay, is known for her cooking breadcrumbs made with panko, a Japanese seasoning, putting beef carpaccio with a goat cheese souffle and pomegranate dressing; pairing hot smoked salmon with apple cider jus, and eye fillet with anchovy mayo. Fay's prawn lasagne immediately piques curiosity. Over the years, she seemed taken by the potential of prawns and has presented them in all sorts of styles.

The article announces the winners of the 2010 Cuisine Champion of Cheese Awards in New Zealand including the Yealands Estate Champion of Champions prize to Fonterra Brands Mainland Special Reserve Creamy Blue, the Champion Soft White Rind Cheese category to the Kapiti Kahikatea Camembert, and the Sabato Champion Goat Cheese award to Selwyn Farmhouse Mature Goat Cheese.

The article features the dairy farm of Brian and Rae Doughty in Wanganui, New Zealand. Rae makes goat cheeses under the brand name Lonely Goat. A background on the farm's history is provided. The couple's truck and trailer used in delivering milk were dubbed the Milk Train. Rae also turns milk into camembert, haloumi, cream cheese and other delicacies.

The article discusses the increasing number of cheesemakers in New Zealand, including goat's cheese producers Gruff Junction, Jan Walter of Crescent Dairy Goats and Te Mata Cheeses Company Ltd. These small and artisan producers are taking the specialist cheese industry into new territory with unique and handcrafted products.