Recipe of the day

Merguez with eggplant, chickpeas & spinachMerguez with eggplant, chickpeas & spinachThe combination of chickpeas, eggplant and spinach is one I find hard to resist, especially when it's spiced up with some Merguez sausage

From the editor

Issue 165

by Sarah Nicholson | Cuisine issue #165 | Monday, 16 June, 2014
Having time to cook at home is a real joy and when it’s for a group of friends, rather than a rushed weeknight number, so much the better. But I also love eating out. While I have favourites, there aren’t many restaurants I dine at regularly, as I love seeing what’s new and having a different experience everywhere I go.

And I know many of you feel the same. In the past year, I’ve heard more comments than ever before on how lucky we are with New Zealand’s ever-growing dining options. Locals and visitors alike are marvelling at what our flourishing food and wine scene has to offer.

The Cuisine Good Food Guide 2014 (in association with our great major sponsor Vittoria Coffee) illustrates how true that is. The restaurant count is the highest we’ve had, with no fewer than 16 new eateries making the cut.
Among the newbies, we’ve seen cool fitouts (Madam Woo, Masu), original food (Orphans Kitchen), fantastic views (Ostro), game-changing suburban players (Taylors on Jackson) and the homegrown ethos taken up a notch (Roots). Plus, a spate of restaurants has spawned buzzing casual offspring (Baduzzi, Charley Noble, WBC).
Then there is Sidart. Like others that have carried the Cuisine Restaurant of the Year mantle, we feel this restaurant has come into its own in the past year. Chef Sid Sahrawat’s food is at a stage where course after course of his highly clever degustation dishes are just magic, and the entire restaurant experience superb.

We salute all the restaurants included in our guide and hope it inspires many dining adventures in the year ahead.




Sarah Nicholson, Cuisine editor

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