HeyJaredJesse Mulligan
- Indexed articles, last 90 days
- 18
- Latest publication
- Sep 29, 2026
- Outlet visibility, for NZ Herald
- Top 5K sites
- Earliest in this view
- Jul 6, 2026
Latest articles
Jesse Mulligan: This is Auckland's answer to the high-end restaurants of Tokyo (opens the original)
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The prices are high, but the precise sushi and smoked black cod will impress. If you’re missing Japan, this restaurant is worth a visit. It’s the closest I’ve found in Auckland to Tokyo’s really high-end restaurants; the knife work is precise, the plateware elegant, and the ingredients carefully sourced and nurtured. I know it can be hard to get excited about what prefecture the buckwheat was harvested, which bay they dredged for the scallops, but there are moments in this meal you really do fin
Jesse Mulligan: The Auckland dining trend that's making us all lonelier (opens the original)
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At some point, we gave up human contact in the name of efficiency. If you think your local pub has a strict dress code, how would you feel about living in Greenfield, Massachusetts? Since it opened last year, local lesbian bar Last Ditch has insisted that all patrons wear a Covid-preventing KN95 mask unless eating or drinking. Recently the owners made a tentative step towards post-pandemic life, suggesting via Instagram that from now on masks would be optional on Saturday nights. It did not go d
Jesse Mulligan: Why this Remuera Rd restaurant is my favourite kind to review (opens the original)
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Khao Soi will challenge you to try something new. I haven’t suffered many man-crushes but for a few years I was deeply in platonic love with Matt Watson, the fishing guy from TV. I was obsessed with fishing but knew little about how to do it; Matt knew everything. Somehow I’d got hold of his phone number. “Oh God,” my wife said when she met him for the first time. “Is Jesse bothering you all night and day?” Matt thought about it for a few moments. “Nah,” he said. “I reckon he’s got the temperatu
Jesse Mulligan: What's the point of a restaurant reviewer? (opens the original)
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Do restaurant critics need kitchen experience? Not necessarily, says Jesse Mulligan. But there are some essential skills. “What gives you the right to be a restaurant reviewer?” It’s the criticism I hear most often, and though you might think it’d hurt my feelings, being called out online is much more manageable when you realise that everyone is just doing their jobs. It’s the job of emerging food writers to fire shots at the old ones (I used to do it too); it’s the job of columnists to make the
Italy holidays: Nobody ever beelines to Turin, but they should (opens the original)
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High angle view of Turin Cathedral and the Royal Palace High angle view of Turin Cathedral and the Royal Palace. Photo / Getty Images Turin is one of Italy’s most elegant cities, and yet it’s still criminally overlooked by international visitors, Jesse Mulligan writes The rest of Italy may be suffering from overtourism, but in Turin the question we most often heard was “why did you come here?” It’s not a question you get in Rome or Florence, but in this elegant northern city, just one hour from
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