Cuisine New Zealand – July 2026 – Cuisine New Zealand

Once they are roasted you can add protein of your choice to cook for the last 10-20 minutes. Various quick-cooking cuts work, such as pork fillet, chicken breast or thigh, eye fillet, thick fish fillet, even tofu, or simply stir through drained canned beans for the last 5 minutes.

Parsnip and carrot chunks make a great alternative if you can’t find artichokes. I like to serve this with a potato and spinach or silverbeet mash. 250g baby/pickling onions, peeled and halved 600g Jerusalem artichokes, cleaned and halved if large 4 cloves garlic, peeled 3 tablespoons olive oil 2 tablespoons maple syrup zest of 1 lemon 4 sprigs thyme 125ml stock 2 tablespoons marsala wine or sherry (optional) 400-600g protein of choice (I used 500g pork fillet/tenderloin) Heat the oven to 200℃.

Put the onions, artichokes, garlic, olive oil, maple syrup, lemon zest, thyme, stock and marsala or sherry, if using, in a wide, shallow casserole dish with a lid or a roasting dish. Season with salt and pepper and mix well. Roast, covered, for 30 minutes stirring halfway. Increase the oven temperature to 240℃/ 220C℃ fanbake (nice and hot to caramelise the veges, but keep an eye on it as some ovens get hotter than others).

Add the protein, using tongs to coat in the sticky glaze and roast, uncovered, for a further 30 minutes, removing the protein to rest when ready (500g pork fillet took 20 minutes). ■ Cooking the chicken above the lentils adds extra flavour, but the lentils are perfect without chicken as a plant-based meal (just cover the dish with a lid of foil while in the oven). Any curry powder will work – I like a tandoori mix, or you could make your own simple cumin, coriander seed, turmeric and chilli powder blend.

This recipe works well with chicken drumsticks, too, if you want easier portions.

Join us at the Cuisine Good Food Awards as we gather together the movers and shakers of our vibrant restaurant scene to celebrate New Zealand’s food heroes and hot new talent and reveal our Cuisine Good Food Guide for 2026. WHO WILL WEAR THE HATS? WHO WILL TAKE OUT A PRESTIGIOUS CATEGORY WIN? And who will be your AMERICAN EXPRESS RESTAURANT OF THE YEAR? Huge thanks to our partners who are committed to investing in and recognising the hard work and achievements of our New Zealand hospitality professionals.

Without their crucial support, we would not be able to bring you this incredible showcase of diverse talent providing guidance to aspiring gourmets and inspiration for hungry travellers as we unveil the casual and the intimate, the edgy, the thought-provoking, the elegant and the luxurious within our ever-changing New Zealand landscape.

Tickets on sale in JULY 2026 Keep up to date on the Cuisine Good Food Awards at cuisine.co.nz @cuisinemagazine @cuisinemagazine PRESENTING PARTNER The Annual CUISINE GOOD FOOD AWARDS PRESENTED BY AMERICAN EXPRESS Metita The Grand by SkyCity Hotel Restaurant of the Year Cuisine Good Food Awards 2025 MANJA WACHSMUTH Book a test drive, visit baicnz.com E D I T O R ’ S L E T T E R PORTRAIT, AARON MCLEAN his season’s most powerful ingredient may well be memory.

As the temperature drops we retreat indoors and instinctively gravitate towards food that comforts – slow braises, soups, baked pasta, proper roasts and desserts that feel tied as much to memories as recipes. Interestingly, the link between nostalgia and food has never been stronger, with many restaurants moving in the same direction. Chefs are rediscovering the emotional power of familiarity and it feels as if memory itself is becoming a legitimate ingredient.

Not nostalgia as a gimmick, but as a genuine connection: dishes that transport us to childhood, family tables, community and the quiet reassurance of being cared for. In an era defined by relentless novelty, there’s something profoundly contemporary about food that simply makes us feel at home. Ironically, Fiona Smith’s Roast Lamb Shanks with Spaghetti on our cover would be at home on many a restaurant table, and the recipe is perfect for either individual plates or a glorious shared centrepiece.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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