Food and wine news

Food and wine news

Tactical planning, precision scheduling, navigating the lay of the land at Auckland’s Meatstock 2018 - the Smugglers team were ready for war, barbecue war. And they won - twice to be exact - smoking the competition to be crowned Culley’s...

Te Motu vineyard’s restaurant The Shed became the first Waiheke restaurant to be awarded a “hat,” a New Zealand version of a Michelin star, at this year’s Cuisine Good Food Awards held on Monday. This year also marked the first...
It’s early days but there’s quiet confidence among Waiheke winemakers of an excellent 2017 harvest - even if holidaymakers went home less than impressed with the weather. Just how elusive the summer was over the traditional holiday period was unofficially...
A trial of a ‘pay as you feel’ dining concept using food diverted from landfills has patrons in Auckland queueing around the block. Last Monday, a team from Mudbrick restaurant and the vineyard’s Archive Bar and Bistro headed to the...
Harvest 2017 may come to be viewed as the grape escape by the island's winegrowers. After an excellent fruiting season and dry January and February, hopes for a standout vintage were dashed by heavy downpours in March and early April....
The grape harvest is in full swing at the island’s two-dozen-and-counting commercial vineyards, with winemakers once again having to play the cards they’ve been dealt. Weather-wise, this is the third challenging summer in a row for Waiheke growers, but fingers...
For the second year in a row, Tim Adams from Waiheke’s Obsidian Vineyard is the Bayer Auckland-Northern Young Viticulturist of the Year. Tim won the title last Friday, after a full day of competing in all things viticultural in the...
The ceremonial cracking of cheese is not an event to go unnoticed. Especially when the cheese is a three-year-old, 40kg heavy wheel of Italian Parmesan called Parmigiano Reggiano. Owners of the Island Grocer Nicky and Simon Cairns brought over Calum...
Records are dropping as this year’s bumper crop of olives make its way to island presses. In contrast to 2015, when some of the island’s groves produced little or no fruit, this year’s crop flourished thanks to near-perfect pollination conditions...

A Waiheke hospitality venture is basking in the glow of recognition businesses usually aim for - but often miss. Wild On Waiheke, which blends the island’s customary sipping and grazing with activities like archery and “Wildtag”, scored the Excellence in...