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AuthorShariff Burke

Author Archive: Shariff Burke

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October 9, 2017

An uncontroversial charge would be that fish ‘n’ chips are the best result of British colonialism to date. Enduringly, according to Nielson research, it remains New Zealand’s most popular fast food, starving off competition from Dominos and sushi shops, and has affirmed its place in Kiwi culture and consciousness. Introduced to Britain by Jewish people […]

September 25, 2017

128a Vivian Street, Te Aro   For a creative exercise to succeed, it often requires equal parts hard work and dexterity. Add to that more than a mere suggestion of originality, and the ability to challenge the audience, without marooning them all together. This equation is close to being balanced at Taste of Home. Some […]

August 21, 2017

As one ambles through the instant noodle aisle of a supermarket, what can we make of industrial food’s best effort yet? Attempting to form distinctions between glossy laminated packagings of processed food can be an abstract and frustrating exercise, especially when it is in languages we don’t understand and flavours we aren’t accustomed to. In […]

August 7, 2017

Goo Dae Young, the protagonist of the hit K-drama Let’s Eat, describes Korean cuisine as a plain canvas that is waiting to be transformed into a tapestry through the addition of an array of strokes and hues.   As the street lights smeared blurry through the restaurant window, I gazed out onto a rain-dripped Dixon […]

July 24, 2017

During the winter break I was lucky enough to spend a week in Singapore, floating on its perpetual summer breeze. It happened that my bowl-cut wearing, disco-loving friend Robin was passing through the city for a couple of days. Robin’s a recent graduate of VUW and was embarking on a massive solo Southeast Asia trip […]

June 6, 2017

Many might know tom yum paste as the basis for an easy tom yum soup. It is made from an aggregation of spices and herbs — lemongrass, shallots, galangal, chili, dried shrimp, lime juice, kaffir lime leaves, and garlic — that commonly define Thai cuisine. With paste in hand, you can create rich flavours while […]

May 22, 2017

“Tea tempers the spirits and harmonises the mind, dispels lassitude and relieves fatigue, awakens thought, lightens the body, and clears the perceptive faculties.” —  Lu Yu, Classic of Tea: Origins and Rituals.   I remember my first cup, it was with Nana. She had always made the best tea and I had always just attributed […]

May 15, 2017

12/148 Willis Street   Picking up what was left of an Italian-owned pizza bar that served pizza ordained with organic mozzarella from bulls residing on the hills of Tuscany, the folks from Pizza Express knew they could not offer the same product if they wanted their entrepreneurial pizza dreams to succeed. This meant channelling less […]

April 10, 2017

Little Penang on Dixon Street is perhaps Wellington’s favourite Malaysian restaurant. Showcasing the cuisine from the state of Penang in Northwest Malaysia is either the easiest path to success or perhaps a reputational burden that would leave even the most mundane patron disappointed. Penang, after all, has been heralded as the food capital of Southeast […]