Taking Vegan Cuisine to New Culinary Levels

The spring issue of Foodstyle online magazine (www.foodstyle.co.nz) features the ‘plant-based’ cuisine of Auckland Heritage executive chef Jinu Abraham, who also provides recipes from his extensive menu that will have more than vegans and vegetarians smacking their lips

Also featured in this issue of Foodstyle are delicious spring salads using prime Kiwi lamb and arrow squid fished from New Zealand’s waters to celebrate the warmer months ahead.

On the cuisine-tourism front – Foodstyle visits Taupo, exploring its new range of bistro menus, starting with the new 5-star Hilton Lake Taupo resort and its Bistro Lago, and finishing with a plate of locally harvested freshwater prawns.

Pasquale winery in South Canterbury, which is making exceptional vineyard-designated wines, is a typical example of a winemaking that lets the land, the geology and the climate, or terroir as the French say, express itself in every mouthful.

Open to free viewing, Foodstyle online magazine features articles on culinary trends, edible lifestyles, top chefs, artisan food producers and New Zealand’s cuisine history.

“In these days of information overload, Foodstyle keeps its e-magazine format as simple as possible,” says its publisher, Alan Titchall of Devonmedia.

“For instance, we haven’t tried to cover every food and beverage venue in Taupo, just our selection of worthy choices.”