Based in Wellington, David Burton is one of New Zealand's most influential and respected food writers, having earned his reputation over the last two decades as a discerning, if at times controversial, food and restaurant critic. His regular articles for Cuisine magazine and reviews for the Dominion Post are awaited with anticipation by diners, restaurateurs and chefs alike. When David wrote the award-winning 200 Years of New Zealand Food and Cookery, regarded by many as the 'bible' of New Zealand's culinary industry, his claims that a unique New Zealand cuisine existed were met with hoots of derision. But David asserts that 'Kwisine Kiwiana', as he calls it, was and still is alive and kicking and evolving. Burton illustrate the dramatic changes in our culinary traditions; not only do they show the influence of thousands of new ingredients which accompanied migrants to New Zealand, but also how we have embraced these cuisines and successfully adapted them to our own indigenous ingredients...