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Episode 17 of 20

The Back Story

Duration: 40:50
I'm told that Wellington had well and truly established itself as New Zealand's culinary capital in the 80's. The long lunch was in and as patrons quaffed champagne through their expense account meals it seems 'French Inspired' was the theme behind the most discerning menus.

Chef, food writer and q
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I'm told that Wellington had well and truly established itself as New Zealand's culinary capital in the 80's. The long lunch was in and as patrons quaffed champagne through their expense account meals it seems 'French Inspired' was the theme behind the most discerning menus.

Chef, food writer and quintessential dinner party bad-boy Grant Allen is reuniting an incredible lineup of chefs over 3 fabulous nights during Visa Wellington On A Plate to celebrate favourite Welly restaurants and dishes from the era that brought us lobster bisque, flambé and eggs in aspic. At the time Grant was sashaying front of house at now-iconic restaurant Pierres. In this episode of Cuisine Bites we take a look back at some of the influences that have driven our restaurant scene and influenced our chefs. I promise you this one will be highly seasoned and deliciously crispy...

 

In Crispy Bits...

The Marine Stewardship Council is launching New Zealand’s first-ever Sustainable Seafood Week this week with an aim to empower Kiwis to choose sustainable seafood to ensure we have seafood for generations to come. I speak with Anne Gabriel Head of the MSC.
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