Home the way we PLAY food + drink UNO 40th issue: The way we cooked the way we PLAYfood + drink UNO 40th issue: The way we cooked By UNO - 07/05/2018 Facebook Twitter Google+ Pinterest WhatsApp Linkedin Take a culinary trip down memory lane and re-visit some of our favourite food memories. What a delicious journey! Bravo: crispy pork belly issue 19, summer 2012 Yo and Co: frozen yoghurt and real fruit issue 35, summer 2016 Vaudeville: watermelon cooler issue 35, summer 2016 Trinity Wharf: oysters issue 35, summer 2016 The General: Turkish eggs issue 39, summer 2017 Terrace Kitchen: salmon kombucha issue 35, summer 2016 Tay Street Café: lamb salad issue 18, spring 2012 Somerset Cottage: potato skins issue 33, winter 2016 Rising Tide: chicken dumplings issue 34, spring 2016 Sky City Hamilton: the perfect steak issue 27, summer 2015 Phil’s Place: crab + pomegranate salad issue 23, summer 2014 Bureta Bar: orange cake with sticky syrup issue 29, winter 2015 Nourish: smashed peas + egg issue 18, spring 2012 Nomad: lamb belly + smoked beetsissue 34, spring 2016 Neighbourhood Kitchen: prawn ravioli issue 31, summer 2015 Macau: Massaman beef shin issue 27, summer 2015 Hide: whole roast flounder issue 37, spring 2017 Harbourside: seared venison + kumara issue 21, winter 2013 Flour + Water: steak tartare issue 36, autumn 2017 The Eatery: saltimbocca di vitello issue 22, spring 2013 Le Marie: chocolate éclair issue 32, autumn 2016 Elizabeth Street: seared yellow fin tuna issue 31, summer 2015 Rabbit Hole: cured salmon issue 37, winter 2017 Back Porch Café: berry cheesecake issue 16, autumn 2012 RELATED ARTICLESMORE FROM AUTHOR Clarence Hotel: You’ve got mail Imbibe: In high places Brew Co What’s Yum? Did dry July and loved it? Try these!