merediths.co.nz

spoonfulsofwanderlust.com

Spoonfuls of Wanderlust: October 2014

http://www.spoonfulsofwanderlust.com/2014_10_01_archive.html

Friday, October 31, 2014. Weekly Menu, Thursday 23 October: Okonomiyaki. Links to this post. Thursday, October 30, 2014. Dainty Sichuan - Toorak, Victoria. Tasty Cold Noodle with Chilli Oil and Sichuan Pepper $7.80. Hot Blood Curd Combination Pot with Chilli and Sichuan Pepper $28.80. Stirfried Pea Seedling $19.80. We love Dainty, and our usual favourites were delicious as always. But we must admit that the 'combination pot' was better at Chuan Wang. Time and date of visit. Links to this post. Links to t...

sensescorner.blogspot.com

Senses Corner: augusti 2011

http://sensescorner.blogspot.com/2011_08_01_archive.html

Fredag 19 augusti 2011. Explorer of the world's best emerging chefs – Sébastien Coffier. If we have a New Nordic Cuisine and an emergence of great chefs from Scandinavia, we have certainly actually a Down-Under Waves with the Australian chefs for example Ben Shewry (Attica), Martin Benn (Sepia) or Michael Meredith from New Zealand…". 1) Could you please tell us a little about yourself? It is sometimes difficult to find the right publisher to publish some texts or reportage. Dedicated to topics that inter...

sensescorner.blogspot.com

Senses Corner: Explorer of the world's best emerging chefs – Sébastien Coffier

http://sensescorner.blogspot.com/2011/08/sebastien-coffier-food-writer-that-gets.html

Fredag 19 augusti 2011. Explorer of the world's best emerging chefs – Sébastien Coffier. If we have a New Nordic Cuisine and an emergence of great chefs from Scandinavia, we have certainly actually a Down-Under Waves with the Australian chefs for example Ben Shewry (Attica), Martin Benn (Sepia) or Michael Meredith from New Zealand…". 1) Could you please tell us a little about yourself? It is sometimes difficult to find the right publisher to publish some texts or reportage. Dedicated to topics that inter...

bestemergingchefs.wordpress.com

37. Peeter Pihel, Alexander/Pädaste Manor (Muhu Island, Estonia) | Best Emerging Chefs

https://bestemergingchefs.wordpress.com/2011/03/09/37-peeter-pihel-padaste-manor-muhu-island-estonia

Creators/Thinkers in the Kitchen. Laquo; 36. Graham Elliot, Graham Elliot Restaurant (Chicago, USA). 38 Gert De Mangeleer, Hertog Jan (Bruges, Belgique). 37 Peeter Pihel, Alexander/Pädaste Manor (Muhu Island, Estonia). 9 March 2011 by Scoffier. THE ÉLECTRONS LIBRES-ESTONIA CHEF: PEETER PIHEL. Is a group of chefs that are as individual or a leaders of a group have taken a unique route that goes beyond the learning process. Transforms the cuisine of the present time as well as the. On the coast of the.

cliftonfoodrange.co.nz

Sous vide equipment from The Clifton Food Range. Water baths for cooking at low temperatures.

http://cliftonfoodrange.co.nz/testimonials.htm

Sous vide equipment from The Clifton Food Range for cooking at low temperatures. I use the Clifton waterbath for numerous cooking applications, not only for meat and fish but also for fruit and vegetables. The flavour and quality is incomparable. Sid Sahrawat, Executive Chef, Sidart Restaurant, Ponsonby, Auckland. Simon Wright, Executive Chef, The French Café, Symonds St Auckland. Ryan Tattersall, Chef/Owner, Cobar Restaurant, Days Bay, Wellington. Award winning restaurant uses Clifton Food Range baths.

heartkids.org.nz

Heart Kids NZ

http://www.heartkids.org.nz/index.php-option=com_content&view=frontpage&Itemid=1.html

Every week, 12 babies are born with a heart defect in New Zealand. Whilst there are surgical procedures that can improve the heart's function, there is no cure for a Congenital Heart Disease (CHD). Is the only charity that supports Kiwi children and families affected by CHD, right through their life. Receives no government funding and has to fundraise for all its services. If you need more information or just someone to talk to, please call us on free phone 0800 543 943. Dine by donation at Merediths.

bestemergingchefs.wordpress.com

25. Mark Best, Marque Restaurant (Sydney, Australie) | Best Emerging Chefs

https://bestemergingchefs.wordpress.com/2010/07/27/25-mark-best-marque-restaurant-sydney-australie

Creators/Thinkers in the Kitchen. Laquo; 24. Anna Hansen, The Modern Pantry, (London, UK). 26 Christian Puglisi, Relae (Copenhagen, Denmark). 25 Mark Best, Marque Restaurant (Sydney, Australie). 27 July 2010 by Scoffier. Chef Mark Best/Photo: Stuart Scott. Is a good example of an ‘. Électron Libre’ in Australia. At the age of 21,. Was an electrician who worked in the gold mines of. He started an apprenticeship at the. Macleay Street Bistro (Sydney). And only four years later he won the. Works with a smal...

culinarymetalvagabond.blogspot.com

Culinary metal vagabond: April 2014

http://culinarymetalvagabond.blogspot.com/2014_04_01_archive.html

Culinary Journal of Charles John, self-proclaimed Culinary metal vagabond , personal documents of his culinary world tour(CJWDT) and gastromancing saga on his cooking with passion, spirit and inspiration. Tuesday, April 15, 2014. Tribute to the past vol.VIII: Alinea. Https:/ content.alinearestaurant.com/html/index.html. April 2006: first stage(no position opening). August 2007-March 2008: full time chef de partie. But I opened my mouth and asked ". is it possible to work for short terms like 3 months?

yellowbkroad.com

Yellow Brick Road | Sustainable Seafood | Home

http://www.yellowbkroad.com/index.html

How we catch them. How we catch them. We are a seafood company. Taking those who catch. Closer to those who cook. New Zealand is a nation steeped in the culture of fishing. From the days of tikanga-based fisheries management, whaling and toheroa, through to the quota management system under which we now operate, fish forms an integral part of our lives and of our food culture. The debate around seafood hinges on one word sustainability. Follow us, Like us, connect with us!