From the Editor, Leigh O’Connor.
Spice isn’t just about fire on the tongue; it’s about the delicate dance of warmth and bloom. Cool Heat captures this paradox, bringing Spring to life with a slow-building symphony of flavour.
At first, it whispers - a gentle floral lift, bright as blossoms unfolding in the morning sun. Then comes the herbal undercurrent, green and grounding, like fresh leaves crushed between fingers. Finally, warmth rises - not in a rush, but in a steady glow that lingers, a heat that comforts rather than overwhelms.
This is spice reimagined: not about sweat or sharpness, but about balance, elegance and intrigue. Cool Heat is the perfect companion for Spring - a season where cool breezes meet the sun’s growing strength, and flavours bloom with playful complexity.
It invites you to savour, to pause and to discover how spice can be both refreshing and radiant, a slow crescendo of seasonal delight.
Come with us on a Spring spice journey this week…
In the culinary world, the spotlight usually falls on the main dish - the steak, the roast, the perfectly seared fish. There’s a growing truth whispered among Chefs and devout food lovers alike: sometimes, it’s the condiment that steals the show.
These sidekicks, packed with personality, can transform an otherwise ordinary plate into a moment of pure taste revelation. When done right, the heat on the side doesn’t just complement - it outshines.
We dish up condiments that not only add flavour but tell the story of their culinary heritage, offering a way to travel the globe without leaving the table.
There is a kind of alchemy that happens when spice meets wine - a meeting of heat, aroma and liquid silk that can transform a meal from pleasant to extraordinary.
Spices are storytellers; they carry the memory of ancient trade routes, the hum of distant kitchens and the artistry of cultures that learned to weave fire, fragrance and flavour into their food.
Wine, too, tells a story - of soil and climate, of patient fermentation, of the hand of the vintner. When the two come together, the Sommelier’s role is that of a matchmaker, coaxing harmony out of what might otherwise be cacophony.
In recent years, there's been a revival of indigenous ingredients across New Zealand kitchens - both humble and high-end - where native botanicals are being reimagined to elevate contemporary dishes with a distinctly local identity.
At the heart of this movement is a commitment to honouring tikanga (customs) and matauranga Maori (traditional knowledge), with Chefs embracing ingredients once foraged by ancestors for their flavour, medicinal value and spiritual significance.
Step inside the Botanist’s Pantry and you discover more than jars of dried leaves and neatly labelled powders. This is a space where the line between food and medicine, history and modern dining, flavour and folklore begins to blur.
What makes this pantry so enchanting is its dual nature. The same ingredient that perfumes a dish may also carry centuries of ritual or remedy. Take basil: a humble leaf in a Caprese salad, yet once thought to protect against melancholy and misfortune.
Read on…
