The Truth
The Truth
by Lottie Hedley
Barbecue is a serious pastime in Texas. In Austin, folks line up outside the doors to Franklin Barbecue at six in the morning so they are...
The Good Oil
The Good Oil
Matt Lamason didn’t realise when he started Peoples Coffee in Wellington 14 years ago that one day it would provide a platform from which he could do some utopian...
Immigration
Immigration
Finding good staff is no mean feat for restaurants in New Zealand. With much of our hospitality talent seeking experience abroad, we have a vacuum of local talent, which...
Where Restaurants Eat
Where Restaurants Eat
We like crowdsourcing information as well as funding at Stone Soup. And we like celebrating exceptional food as well as hidden gems. So we asked some questions of possibly...
Not just a load of crap
Not just a load of crap
By Sarah Smuts-Kennedy
I have to confess I am already a fully signed-up cow-shit lover. Woofers that stay with us at Maunga Kereru, our biodynamic lifestyle block 45 minutes north...
The Truth
Barbecue is a serious pastime in Texas. In Austin, folks line up outside the doors to Franklin Barbecue at six in the morning so they are first in when it opens at 11. Full article “The Truth”
Wild Food Love
As a family, we love mushroom hunting, and from open paddocks for ‘fieldies’ to forests for porcini, North Canterbury provides no end of habitat for adventure. Full article “Wild Food Love”
PROF. SAKURAI AND HIS KAIWAKA RICE
a short story by Ruby White
We were welcomed with overwhelming stillness. The house was perfect; thatched roof, mud walls, aged wind turbines turning lethargically in the garden. We knew we were in the right place when we saw the front door, a triple glazed shoji. With the Japanese sensibility radiating from everything, I felt like I’d been spirited away. Full article “PROF. SAKURAI AND HIS KAIWAKA RICE”
Good things grow
What could be better as a chef than to have a direct relationship with the people who grow your produce and an influence over what they grow? Or as a grower committed to producing high-quality produce to have an assured market, which is passionate about what you do and how you do it? A sustainable food culture and agriculture focused on excellence requires these relationships to thrive Full article “Good things grow”
The Good Oil
Matt Lamason didn’t realise when he started Peoples Coffee in Wellington 14 years ago that one day it would provide a platform from which he could do some utopian walking. But lessons from his adventures in pursuit of the perfect bean reinforced the principles he had been inspired by in his studies, and inspired him to aim for the horizon. And now, as they say, he’s ‘making a path by walking’, Full article “The Good Oil”
WASTED HOSPITALITY
Alesha Bilbrough-Collins of Christchurch’s BearLion Foods lays down a challenge to her fellow restaurateurs.
I really have no idea where to start. Someone once told me when you’re trying to train staff, start with the negatives then end on the positives, so they take away something good and hopefully things will improve. Full article “WASTED HOSPITALITY”
Brews before bros
Alice Neville is a female human who likes to drink beer, and she’s just about had it up to here with your sexist shit.
‘Smash the beer patriarchy’ is a phrase I trot out good-naturedly whenever I encounter an example of everyday beer sexism — the likes of being immediately directed to the wine list at a dedicated craft beer bar, or when some bloke attempts to mansplain the IPA I’m drinking to me. Full article “Brews before bros”
Slam, bam, no thank you Ma’am
When your dumpling lands with a thud on your table
William Chen finds out why service doesn’t always come with a smile at Asian eateries. Full article “Slam, bam, no thank you Ma’am”
Immigration
Finding good staff is no mean feat for restaurants in New Zealand. With much of our hospitality talent seeking experience abroad, we have a vacuum of local talent, which is eagerly filled by visitors from abroad. Full article “Immigration”
Blue Nile
By Martyn Pepperell
“When people come here, we want them to feel like they’re transported to Ethiopia,” explains Iman Mahyup. Full article “Blue Nile”
Chef’s treat
Chefs don’t always eat well, especially after a long shift in a sticky kitchen. I know a fine-dining chef – who I’m sure would rather remain nameless – who dreams of putting his stinky feet up and ordering a trashy chicken pizza from Domino’s after service. Full article “Chef’s treat”
Where Restaurants Eat
We like crowdsourcing information as well as funding at Stone Soup. And we like celebrating exceptional food as well as hidden gems. So we asked some questions of possibly the best source of information about where to eat, our country’s most celebrated chefs and restaurateurs. Full article “Where Restaurants Eat”
Bladecrafters: Zander Blades
Stone Soup Syndicate Presents – Bladecrafters: a series of mini doco’s by brewery.studio which in this second installment introduces us to Zander Blades
Radishes
Our friend Niva Kay from Pakaraka Permaculture has been learning film-making, and naturally turned her talents to the farm.
Sick Leave – podcast
Sick Leave podcast: Honest and open discussions with Chef’s/leaders/owners/operators in the hospitality industry throughout New Zealand about their journeys with mental health, depression, and anxiety. Hosted by Shaun K Anderson
EP1 Mathew Fitzgerald, owner of Madame George bar & restaurant (Auckland) talks about his journey with depression and anxiety, the importance of exercise, and channelling aliens.
Bladecrafter: Marten ten Broek
Stone Soup Syndicate presents the first in a series of short documentaries on New Zealand knife makers by Jacob Brown of brewery.studio
Back to my Roots
Back to my Roots.
Stone Soup films and Roots restaurant in Lyttelton made this documentary of the collaboration between Giulio and his Roots family and Andoni Luis Aduriz and his team from Mugaritz in San Sebastian in Spain, to celebrate Roots 5th anniversary. We’ve launched the film on the 20th anniversary of Mugaritz.
Hiakai > Monique Fiso
Monique Fiso’s Hiakai project is currently taking on the world. We are very proud to have been there to document the beginning, to give people a glimpse into Monique’s graft and determination and to give her the space to tell her story.
Rain & Shine
Rain & Shine is a celebration of modern soul, disco, jazz and gospel records that are previously unreleased or have never been reissued. Full article “Rain & Shine”
Not just a load of crap
By Sarah Smuts-Kennedy
I have to confess I am already a fully signed-up cow-shit lover. Full article “Not just a load of crap”
Starter Crumpets
I just couldn’t seem to co-ordinate a time to get to one of Jerome’s sourdough baking classes. But knowing half a dozen bread obsessives that have done his class, the odds of getting my hands on some starter and the recipe was always looking good. Full article “Starter Crumpets”
RE-WILDING – A celebration of Dead Wood
by Anna Dadson
Beneath the zigzag matrix of divaricating shrubs a layer of leaf litter reveals a microcosm of life in the first light of dawn.
I can only just hear them rustle in the undergrowth Full article “RE-WILDING – A celebration of Dead Wood”
Pomegranate Tequila Sunset
by Mark McAllister
Tequila, it gets a bad wrap a lot of the time. I reckon for the same reason that people turn their nose up at foods they dislike, they’ve just had a bad experience with it. Full article “Pomegranate Tequila Sunset”