New Zealand's food revolution: Life beyond the Edmonds Cookery Book
It's time to take a snapshot of where our food trends are heading.
Once the Edmonds Cookbook ruled the home kitchen and we gagged at the thought of sushi.
But we've had a revolution, or at the very least, a brisk evolution. Our meat-and-three veg outlook has been swept aside by waves of new flavours, textures, treatments and ingredients. We've gone all cosmopolitan, globally sophisticated and, thanks to TV and the internet, we are all fine dining experts.
We've turned inwards to seek a cultural identity in our own food. We want our food to be preventative medicine. We blitz it smooth, serve it raw, avoid some, binge on some, measure it, analyse it, geographically label it, and carbon footprint count it.
