Kelli Brett

@jcjobau Same

Changing moods with a new season of fresh styles and conversations… on sale Monday 17 April. #cuisine #nzfoodanddrink #nzrestaurants #nzflavour #nzfoodculture

Meet Aotearoa New Zealand’s MOST INFLUENTIAL & INSPIRING WOMEN IN FOOD & DRINK… bit.ly/3IfConm

@miltonbm Looking good Bazza

@kimknightnz My mum would have added 🥝 bless her

“Surprise!”

@kaigalway Ohhhhh ❣️🍽❣️

Just like that it’s 2023 and we’re back open 🥰

@kimknightnz I can only do that if the recipe involves parsley.

When hunter marries gatherer. (Dinner with a side of smug!!)

@MagdaSzubanski The article IS great, but seriously the headline is not.

The article is great tho

My heart is totally fine by the way! This out-of-context headline is a SHOCKER!

There’s no denying that the festive season is creeping up on us & we are determined to have you fully armed with deliciousness! Inside this beauty you’ll find inspiration from a bunch of extremely talented people that are driving a food & drink convo that we can all be proud of…

@chezpim @KinKhao Congratulations to you and your team Pim. That’s terrific news.xx

@chezpim Extraordinary xx

@colincitizen You just made that up!!! Nooooooooo

Waddling through a Foodcourt minding my biz, feeling like a star in life, suddenly a Japanese lady angrily YELLS at me "you're late" & shoved an UBER EATS bag at ME. Frozen, stumbling for words- then I remembered I love sushi BUT she clicked & pulled the bag back. #mylife

🇳🇿Food editors across New Zealand spoke with Telum about how their publications cover food content @cuisinemagazine @kellibrett @nzherald @MetroMagNZ @jeaninprogress @nourishmagazine telummedia.com/public/news/te…

@colincitizen 80% of me wants to dive in 🥄 20% wants to bury it in a lithium blanket 🤣 But as always I would trust my instincts 😘

Family Lunch... They asked me to make Trifle so I made those most cosmic jelly infused gin soaked disaster imaginable....

@chezpim I hear you…🍸

@StephaniePride @Knhannah @FoxyLustyGrover @cuisinemagazine Thank you so much for this lovely feedback. It means a great deal xx

@Knhannah @FoxyLustyGrover I’ve also been a subscriber to @cuisinemagazine for many years. Great nz seasonal inspiration in every edition and since @kellibrett took over, much more emphasis on multi-dimensional sustainability throughout the food system. Subscription is excellent value for money.

Do you make the same meals basically every week or do you change it up and live the high life with new meals all the time? I feel like I am stuck in a rut.

@Pno_nwa @annabellisimo No, you are not being realistic or fair

@annabellisimo @Pno_nwa For our audience this ingredient has been embraced & understood for quite some time. Print pages are limited. We can’t keep explaining things over and over again. I think you are being a little unfair here. It’s an ingredient that is much more widely available than suggested here

@Pno_nwa As an ex-magazine editor i was a bit baffled by that response! You would hope to acquire a fair number of new readers with each issue and they shouldn’t need to have read the back catalogue to understand your content, it’s not like magazines are episodic 🤯

@Pno_nwa This is not a new ingredient. I guess you must have missed the recipe features over the years where we have not only explained ‘Nduja’ but also given stockist info and suggested using a soft spicy chorizo as an alternative. Let me know if you need me to explain chorizo…

@thekitchenmaid @NZBooklovers @eviekemp @MurdochClaire @PenguinBooks_NZ @glen_scanlon Congrats and so well deserved @thekitchenmaid 👏👏