The Menu

The fresh rise of New Zealand’s wines

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9 March 2018

Episode 334

30 minutes


Photo: Stephen Goodenough

Why New Zealand should learn to appreciate its wines more, what restaurateurs can learn from each other by working together, plus a new sushi hand-roll business in London.

9 March 2018

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Chapter 1

8 minutes


Photo: Stephen Goodenough

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Chapter 1

Noble Rot

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We visit one of Wellington’s few wine bars to talk about what it takes to raise the profile of New Zealand’s wines.

8 minutes

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Chapter 2

10 minutes


Photo: Matt Brown

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Chapter 2

Marylebone Food Festival

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Peter Gordon of The Providores and Tapa Room, Aaron Ashmore from Clarette and Nicolas Pasquier from Roux at The Landau on why everyone is winning if restaurants and chefs collaborate.

10 minutes

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Chapter 3

7 minutes

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Chapter 3

Inigo

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Business lessons from London’s new sushi hand-roll restaurant that has had a design focus from the very beginning.

7 minutes

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