This is a time for innovation, creativity, community. A time to support our beloved New Zealand fashion industry.
I shared a sparkling water with one such modern patron, Sonja Hawkins, co-founder of My Art, to find more about her heritage and how her love of art came to be.
New Zealand’s most loved chef, Michael Van de Elzen, together with his wife Belinda, who is also a qualified chef, have opened a farm-to-fork experience, The Good From Scratch Cookery School, on their life-style property near Muriwai, less than 40 minutes from Auckland. The school is an embodiment of the Van de Elzens' combined philosophy: food is best when it’s prepared from scratch.
Ask any chef to go back 10-15 years and name the number one selling dessert on their menu and I can guarantee that a crème brûlée would be right up there. Basically a crème brûlée is a baked custard that’s been allowed to cool and then had sugar burnt onto the top of it. It does not get any better! For this wonderful sweet all we are doing is cooking it the same as you would with a crème brûlée, but instead of allowing it to cool. We are serving it piping hot from the oven.
Go no further than Takapuna for all your fashion needs this winter. A sortie along Hurstmere Road and the side streets proves reveals a wealth of women’s fashion choice. With garments arriving now, it’s time to plan ahead for cooler days.
