Culinary Harbour Cities - Goethe-Institut New Zealand

Illustration of a harbour. On the left is a sail boot. People are eating in a restaurant. In the background you can see buildings of harbour cities in Germany and New Zealand. © © Goethe-Institut Culinary Harbour Cities - key visual

Culinary Harbour Cities - Blog

From roof-top restaurant beehives to indoor farming, long-line fishing and coffee labs: monthly dispatches from New Zealand and Germany focusing on what makes culinary harbour cities such as Hamburg, Auckland and Wellington distinct.

Chef Portraits

Culinary Harbour Cities Monique Fiso and HIAKAI - CELEBRATING UNIQUELY KIWI INGREDIENTS

Sous chef Maxime Gnojczak uncovers the beetroot which have been baking in soil © Lottie Hedley In November 2018 celebrated chef Monique Fiso opened her first bricks-and-mortar location in Wellington following an extremely popular series of Māori inspired pop-ups in New Zealand and abroad.

Culinary Harbour Cities Helge Hagemann: "Driven by Curiosity"

Pickled vegetables © Benjamin Cordes Helge Hagemann is an unusual sort of chef. Instead of working at just one restaurant, he freelances all around the world, and enjoys the freedom and flexibility that gives him.

Production chains and Sustainability

Culinary Harbour Cities PASTURE: A SEAT AT THE PASS

A wall of preserves and pickles line the wall in the restaurant © Lottie Hedley Pasture is focused around six seats at the pass directly in front of the red hot heart of the open fire where chef Ed Verner cooks with a fan, sparks flying, to prepare his carefully crafted menu with ingredients which are often a year in the making.

Culinary Harbour Cities “Putting people first.”

Cold drip coffee (one drop per second) © Benjamin Cordes Former PR consultant Annika Taschinski and her partner Thomas Kliefoth are regarded as the forerunners of a contemporary coffee culture in Hamburg. In 2004 they set up their “elbgold” (= Elbe gold) roasting business, now with five branches, serving and selling only their own coffee.

Innovative Concepts of Markets and Eateries

Culinary Harbour Cities Everybody Eats

Kitchen volunteer Virginia Connell slices off the bad parts of rescued pumpkins © Lottie Hedley There’s no such thing as a free lunch or so the saying goes. But, at Everybody Eats there is such as thing as a free dinner, or a $2 dinner or frankly whatever you can pay dinner.

Culinary Harbour Cities Regional produce at the port of Hamburg: the Hobenköök indoor market

Outside wall of Hobenköök Indoor Market © Benjamin Cordes The ‘top harbour’ at the northern end of the Hamburg port complex was formerly a busy transhipment point for transferring cargo. Those days are gone, but the area freed up as a result has become an increasingly dynamic space: it has been home to another new project – the Hobenköök indoor market.

Keeping it local

Culinary Harbour Cities Keeping it local with Orphans Kitchen

Crystalised mead © Lottie Hedley The emphasis at Orphans Kitchen is on simplicity, sustainability and ingenuity. For this interview Lottie spoke with Orphans Kitchen’s executive chef and co-owner Tom Hishon.

Culinary Harbour Cities Hiring beehives from the ‘bee lady’

Bees on the hive © Benjamin Cordes Judith Heimann is a beekeeper who hires out bee colonies to private individuals, companies and restaurant owners, who then get to keep the resulting honey. The beekeeper talks to Benjamin Cordes about her unusual enterprise.

The Harbour- Fish restaurants & sustainibly caught fish

Culinary Harbour Cities Archive

freshly caught snapper © Lottie Hedley Archive Bar and Bistro is set atop Waiheke Island’s west coast. Auckland city is clearly visible in the distance seperated by the blue waters of the Hauraki gulf and the budding Mudbrick grape vines and native manuka and kanuka trees that make up the view from the restaurant’s marble and granite tables.

Culinary Harbour Cities Sustainability as a business concept – the “Jellyfish” restaurant

Hamachi, leek vinaigrette, jalapeno mayo, pickled and marinated radish © Benjamin Cordes The “Jellyfish” restaurant in the Eimsbüttel district of Hamburg is one of Germany’s top fish restaurants, because of its great food, and more particularly a very special concept and philosophy – because the establishment only serves sustainably caught fish.

Our Bloggers

Lottie Hedley

Lottie Hedley is a New Zealand based documentary and editorial photographer. Originally from a dairy farm in the Wairarapa, Lottie gravitates towards stories where there is a connection to the land whether it is the growers with their hands in the dirt or the chefs bringing their creations to the table. See her website www.lottiehedleyphotography.com for further information.

Benjamin Cordes

Benjamin Cordes is a journalist from Hamburg. Benjamin writes for TV and print media focussing on stories around food and nutrition. For his work for TV he explores the consumer's perspective; when writing for "Der Feinschmecker" magazine, he gets to taste delicious things, and he also meets with a range of interesting personalities from the culinary world. He founded the online portal kaisergranat.com to indulge his passion for cooking books. There he regularly publishes reviews as well as portraits about chefs and food producers.

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