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 Like US military intelligence, the very concept of restaurant critics' integrity is oxymoronic, at least in the eye of the hospo community.
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Blood red and aromatic by natureIt is hard to understand why it took so long for New Zealand’s wine industry to come to terms with the grape variety syrah as it was at the very beginning of New Zealand’s wine adventure. Now that we have it sussed, there are some excellent examples appearing and New Zealand syrah has already established itself as one of the future greats to watch. The release of Kidnapper Cliffs in September is another step towards Hawkes Bay being mentioned in the same breath as Côte Rotie and Hermitage when the talk is of great syrah. |
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 The famous Bray, England restaurant, the Fat Duck, has been roundly criticised in a new report on the outbreak of food poisoning amongst its customers in 2009.
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 The latest part of the Unilever Food Solutions Global Menu Report has been released in New Zealand as part of an international effort by the company to increase professional interest in environmentally sound food solutions.
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The four New Zealand semi-final winners of the Proud to be a Chef programme were announced in Auckland last night. The four successful contestants will travel to Melbourne for the finals of the 2012 Australian-based competition, and be treated to an exciting sequence of professional culinary events that should energise their chosen careers. |
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