The latest issue of the Tempo, the Waikato Times Lifestyles magazine, includes a feature article on Colin Chung, Raglan’s global chef. With the headline, ‘Kitchen Whiz’, the article covers how Colin uses his macrocarpa themed kitchen to trial recipes for his Pacific Resort clients. Inspired by the views of Whale Bay he works in the kitchen on ways to improve meals and profits for the Pacific Island resorts he consults for. Prior to becoming a resort consultant, Colin owned and ran Vinnies, Raglan’s first modern restaurant, for 15 years.