Everand Logo

Welcome to Everand!

  • Dish

    Michael Meredith

    Dec 03, 2020 2 minutes

    It’s been a while between restaurants… why was this the right time start up again?

    When you’re on your own, running a business and cheffing, you get burnt out. So I felt it was time for me to stop. And I’ve been fortunate enough to spend time watching [two-and-a-half-year-old daughter] Frankie grow up. But I love the creativity part

    You’re reading a preview, subscribe to read more.

    More from Dish

    Dish8 min read
    Sugarcoat
    100 grams good quality milk or dark chocolate, roughly chopped (50% cocoa)⅓ cup crystallized ginger, finely chopped⅓ cup currants¾ cup full-fat milk3 large eggsfinely grated zest 1 small orange2½ cups high-grade plain flour plus extra for dusting¼ cu
    Dish9 min read
    Food Fast
    Breakfast, lunch or dinner? Creamy eggs and spicy salsa with black beans are perfect any time of the day in our book. 2 tablespoons extrvirgin olive oil400 gram tin black beans, drained and rinsed1 teaspoon cumin seeds2 cloves garlic, crushed4 large
    Dish1 min read
    Dish
    EDITOR Sarah Tuck sarah.tuck@scg.net.nz FOOD EDITOR Claire Aldous claire.aldous@scg.net.nz DIGITAL EDITOR Caitlin Whiteman caitlin.whiteman@scg.net.nz DEPUTY EDITOR Tamsin Morgan tamsin.morgan@scg.net.nz ART DIRECTOR Chrisanne Terblanche DRINKS EDITO

    Related Books & Audiobooks