Viewport width =

AuthorShariff Burke

Author Archive: Shariff Burke

rss feed

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 […]

March 20, 2017

Tucked off busy Willis Street exists Wellington’s most ambitious food concept — Capital Market, the city’s current answer to the long-time global phenomenon that is the food court and home to the widest array of affordable food fare. With tall canopies, kaleidoscopic backdrops, and ill-fated pigeons on the prowl, the market announces its presence, and […]