New Zealand Travel: Where to Eat and Stay
  Chef Feature: Michael Meredith
  Top Pairs vol. 13: Michael Bancks of Terroir at Craggy Range
  Fish Farming with New Zealand King Salmon
  On The Plate: Notable Presentations from Four New Zealand Chefs



Featured Videos

  Al Brown on New Zealand’s Evolving Cuisine
  Touring Chard Farm Winery
  Farm Tour with Firstlight Foods




  Chef Al Brown's Test Kitchen
  Chef David Verheul of Kitchen at Hotel de Brett
  Chef Des Harris of Clooney
  Chef Jason Innes and Chef de Cuisine Emma Jones of Amisfield Winery & Bistro
  Chef Kevin Hopgood of Hopgood's
  Chef Laurent Loudeac of Hippopotomus at the Museum Hotel
  Chef Leyton Ashley and Sommelier Michael Bancks of Terroir at Craggy Range Winery
  Chef Marco Edwardes of Te Whau Vineyards Restaurant
  Chef Martin Bosley of Upstairs at the Royal Port Nicholson Yacht Club
  Chef Michael Meredith of Merediths
  Chef Neil Ward of The Orangerie Restaurant
  Chef Peter Gawron of Saffron
  Chef Rex Morgan of Boulcott Street Bistro
  Chef Stuart Cliffin of Relish
  Azur Hotel Lodge
  Museum Hotel
  Millenium Hotel
  Hotel de Brett
  Tramping Tour at Wai-O-Tapu
  The Sea Kayak Company
  Firstlight Deer Farm
  Anotaki Salmon Farm
  AJ Hackett Bungee New Zealand

New Zealand King Salmon Farms



Letter From the Editor Vol.60

New Zealand, A Land of Culinary Wealth

May 17, 2010

A whirlwind two weeks in New Zealand left us both invigorated and exhausted. Between the incredible, product-driven cuisine and the adrenaline-filled activities there was barely a moment to spare to catch our breath and enjoy the breathtaking scenery.

With such an abundance of extraordinary local produce, fish, protein, and wine it’s no surprise that the culinary scene in New Zealand is thriving. Chefs are taking full advantage of the natural bounty to create dishes that highlight all the remarkable ingredients they have to work with.

Sustainability in New Zealand is far more than a buzz word—it’s just the way things are done. Even salmon farming, which has been met with great controversy in other parts of the world, is practiced with eco-consciousness and awareness in most of New Zealand—and you can taste the difference. To read more about the debate and the pros and cons of farmed fish, check out our feature on New Zealand King Salmon, based on our visit to the Clay Point Salmon Farm.

Venison has been a flourishing industry since the 1960s and we were able to see first hand at our visit to Firstlight Deer Farm in Hastings. A collection of 35 primarily Māori farms, Firstlight supplies venison and wagyu beef to discerning chefs and consumers. Check it out for yourself with video from our rugged pick-up truck tour of the farm.

We were able to spend some time with gregarious Chef Al Brown, co-owner of Logan Brown and star of Kiwi television series Hunger for the Wild, in his home test-kitchen. Watch what he prepared for us and learn more about his passion for sourcing the freshest seafood.

Merediths in Auckland is reason enough to visit New Zealand. Chef Michael Meredith is soft-spoken and incredibly thoughtful with elegant, polished food and out-of-the box flavor pairings. Read more about his background plus watch a video interview and check out some recipes in our chef feature.

Chefs in New Zealand are highlighting their spectacular ingredients with beautiful presentation to match. Particularly noteworthy were Chefs Michael Meredith of Merediths, Marco Edwardes of Te Whau, Des Harris of Clooney, and Leyton Ashley of Terroir. Take a look at their colorful, inviting dishes in our latest edition of On the Plate.

And a visit to New Zealand wouldn’t be complete without stops at some of the regions great wineries. Rob Hay, owner of Chard Farm Winery in Central Otago, talked with us about his practices and showed us his recently renovated vineyards of Pinot Noir, Gewürztraminer, Riesling and Pinot Gris. Tour the vineyard by watching our video from Chard Farm Winery.

Many of the wineries in New Zealand conveniently also have excellent restaurants, like Amisfield Bistro and Winery, Terroir at Craggy Range, and Te Whau Winery. At Terroir Chef Leyton Ashley and Sommelier Mike Bancks team up from planting grapes to pairing the finished product with food. Read our latest edition of Top Pairs to see what single vineyard wines he selected to complement Ashley’s refined cuisine.

Besides beyond a chef’s culinary playground, New Zealand doubles as an adventure-lovers paradise, making this the ideal location for an adrenaline-seeking culinary pro to vacation (or live). From bungee jumping to horseback riding, and zip lining to sea kayaking (we did it all!) there is an activity for every whim. Read more about all that the places that we ate, played, and stayed in our New Zealand Travel Feature.

Now we’re back to eating our way through the US. We’re in the midst of scouting for New York and Washington, DC Rising Stars so be sure to get in your nominations for chefs, pastry chefs, sommeliers, and mixologists. Houston and Chicago are on the horizon for 2011, so get your nominations in for those cities too!

As always, we love hearing from you! Be sure to become a fan of StarChefs.com on Facebook, follow me on Twitter, and keep up with me on Foursquare to stay posted on where I’m going and what I’m eating.

Antoinette Bruno



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