Foodstyle Review Magazine - Winter 2011
Winter 2011 - In this Issue Paparazzo, Squid - homage to the 1980s, Chef Profile - Ross Woodvine, Pavlova de-mystified, Lamb & Fetta terrine, Taste of Queestown and beyond.
Snaps and casual photos around interesting cuisine tourism venues.
This month - Boxing what?, Tasty people watching, Southern burger rules , An Auckland oyster or two, Dining for Christchurch, Crunchy crunchy squid, Queenstown’s wild seafood, French taste in Nelson, Vegans need not apply.
recipe of squid stuffed with scallop mousse and served on twin purees
is attributed to a period that launched today’s general media
infatuation with foodism; a period when restaurant cuisine deviated
from the classic to a new age of freshness, colour, and food-art on a
Woodvine, executive chef at Sofitel Queenstown Hotel & Spa, is
guided by a singular focus when creating his five-star recipes – ‘keep
dessert has been a Holy Grail for generations of Kiwi household cooks,
with a rich folklore built around granny and mum reputations for baking
a fine pav.
Cantina on K Road in Auckland has hit a nerve with the city’s dining
hordes in search of flavoursome food as dining theatre..
a difference between dining decor and dining atmosphere – the two are
not synonymous - and Coco’s Cantina, with its rustic decor, certainly
radiates great atmosphere; bustling and with a no-nonsense, sharp
service that is not as common as it should be in the country’s largest
(and most uptight) city.
Foodstyle Review’s cuisine
itinerary covers three nights in Queenstown and one in Otago, savouring
much of the region’s satisfying food and beverage offerings and other
stuff. By Alan Titchall.
International tourists, on
short time and want to pick the eyes out of one of the most isolated
and expensive to-get-to tourism destinations in the world, that doesn’t
necessitate a backside full of vaccination shots, should make haste to
Queenstown, gateway to the country’s most jaw-dropping scenic landscape
and tasty tourism.