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Culture Food News<br />
EAT, DRINK, COOK<br />
Fresh news from the New Zealand cuisine scene.<br />
COMPILED BY SHELLEY HOWELLS<br />
Dining Out<br />
DOWN YONDER<br />
Yonder is a new Queenstown<br />
cafe, bar and restaurant, in<br />
historic McNeill’s Cottage.<br />
Created by the team behind<br />
World Bar (next door), Yonder<br />
is open from breakfast time to<br />
party time. yonderqt.co.nz<br />
Game changer Gathered Game makes premium,<br />
naturally cured wild venison salami and deer<br />
sticks. Priced from $9.95, these are made by<br />
family artisans using natural ingredients,<br />
starting with wild organic red deer from licensed,<br />
sustainable sources. gatheredgame.co.nz<br />
Crunch time<br />
From the I Love Pies<br />
team comes I Love<br />
Baking cookies, $5.<br />
Ingredients include<br />
butter, unrefined<br />
sugar, date puree (to<br />
reduce the amount<br />
of sugar used)<br />
and wholegrain oats. ilovebaking.co.nz<br />
DRINKING CHOCOLATE<br />
There’s dark beer with chocolate aromas,<br />
such as Boundary Road Brewery’s Chocolate<br />
Moose, $5.99 for 500ml, which has been<br />
re-released. And there’s<br />
dark beer made with real<br />
chocolate, such as Mac’s<br />
limited-edition Sweet<br />
Disposition Chocolate<br />
Stout ($14.99 per four<br />
pack), created in<br />
collaboration with<br />
Wellington Chocolate<br />
Factory. We vote try both.<br />
brb.co.nz and macs.co.nz<br />
HEAR ME RAW<br />
Lively Desserts, by<br />
raw food chef Lauren<br />
Glucina, are creamily<br />
indulgent treats<br />
made with organic,<br />
ingredients. The<br />
desserts, $17.99, are<br />
also vegan and made<br />
without common<br />
allergens.<br />
ascensionkitchen.com<br />
Stellar start to the day<br />
Baby oats, a little organic coconut<br />
sugar, Heilala vanilla, organic chia<br />
seeds and a probiotic add up to<br />
a fast, delicious way to start to<br />
the day. Blue Frog Probiotic<br />
Porridge comes in individual<br />
serving sachets ($12.99 for a<br />
box of eight 40g pockets).<br />
bluefrogbreakfast.co.nz<br />
FERIZA’S KITCHEN<br />
Wynyard Quarter in Auckland is<br />
home to Feriza’s Kitchen, offering<br />
traditional and contemporary<br />
takes on shared mezze dishes<br />
inspired by the cuisines of<br />
Turkey, Greece and across the<br />
Ottoman Empire. ferizas.co.nz<br />
THE GEORGE HOTEL<br />
Chef Ryan Henley has returned<br />
to Christchurch’s The George<br />
Hotel as chef de cuisine for<br />
Pescatore restaurant, where he’s<br />
introduced a new seasonal<br />
menu. “We are committed to<br />
using the best, freshest<br />
ingredients on our doorstep.”<br />
thegeorge.com/pescatore<br />
120 <strong>Kia</strong> <strong>Ora</strong>
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