Page 4 - Simon Gault News Today

Top Auckland restaurant Euro has revealed it is closing it doors, with owners blaming Covid-19. The Princes Wharf restaurant confirmed the sad news today

The Great British Menu first appeared on our screens back in 2006 and has seen 16 seasons aired across 15 years. The format of the show follows chefs from eight different regions across the UK who compete for a place in the finals where they would put together a menu to be served at a banquet for prestigious guests and guest chefs. The areas contestants come from include Scotland, the south west, the north west, Wales, central England, London and the south east, and the north east, as wel...

What better way to spend the evenings than relaxing with some A-grade movies and TV shows?  Well, Kiwi streaming service Neon has our backs revealing every

The closure of Antoine's marks the end of a certain style, but its impact lives on.

Tony Astles 47-year-old Parnell restaurant Antoines shuts up shop 9 Feb, 2021 04:35 AM 2 minutes to read Veteran chef Tony Astle has closed his popular Parnell restaurant Antoines. The award-winning, 47-year-old establishment - which specialised in fine dining using old-fashion-style silver service - shut its doors two weeks ago. The celebrated chef made the announcement on Antoines website. "We want to thank you all for the loyal support over the past 47 years, but the time has come for us to ...

Wednesday, 20 January 2021, 12:34 pm Gut cancers are the most common form of cancer in New Zealand. The latest figures released by the Ministry of Health[1] show that 5423 Kiwis were diagnosed with a cancer of the digestive system (gut cancer) in 2018. 1 in 5 of all cancer diagnoses in New Zealand is a gut cancer. Sadly, survival rates for this group of cancers are low, often devastatingly so. Just 50% of Kiwis diagnosed with a gut cancer will survive beyond 5 years. Gut cancers include oesopha...

Carrie Dobbs Photography Master cheese-makers Gabirelle Kervella and Alan Cockman, of Kervella Cheese in Golden Bay, are determined to keep the traditional art of cheese-making alive. When Alan Cockman learnt cheese-making 40 years ago, he wasn’t allowed to touch anything in the factory. His only job for one year was to observe and taste the fresh milk every day. At first, all he could taste was milk. But gradually, Cockman began to notice the subtle differences in the flavour and composit...

“What determines whether what comes off the grill is good is how focused you are on the cooking.” Gault’s number one tip is not to get distracted. Food can go from charred to burnt in a heartbeat, and left unsupervised, meat can do nasty things like drip fat all over the place. RICKY WILSON Speaking of which: Don’t prick your sausages. Gault used to advocate precooking sausages before barbecuing, but now puts them straight on the grill. “I believe I get a better result putting th...