Praise Ra, it’s summer. As Roy Ayers exuberantly professes in his good times track – ‘Everybody Loves the Sunshine’, except for the gamer in my basement, but that’s another longer story.
Maine: the land of wild...
Maine: the land of wild...
Words and photography: Lottie Hedley
In Maine cars have borne the motto “Vacationland” on their number plates since the 1930s. Summer temperatures in the late 20s, lakes, county fairs,...
Summer Eats
Summer Eats
These recipes — and the others in Volume 3 — add up to a perfect pot luck party. Ring up your mates, assign them a dish, light a fire...
Jerome Cares
Jerome Cares
“living within my means - and trying not to consume too much, that’s where I’m at.”
Jerome Ozich cares; about health, the community, country and planet he inhabits, about the...
Make it funky!
Make it funky!
As humans we seek sensual stimulation and experience, the new is a delight to unfold, especially when it celebrates and respects the fragile landscape in which we live. -...
Shanghai Street ft. @830amshanghai
Aaron McLean recently spent a day at street level in Shanghai with Jun Gong from The Instagram account @830amshanghai, eating at her favourite spots across the city.
for the love of bees – biking bee
Last weekend ‘for the love of bees’, a city bee collaboration / social sculpture in Auckland put into action their mission to turn Auckland into “a biologically robust ecosystem” and the safest city in the world for bees. Full article “for the love of bees – biking bee”
BREAKBREAD @ MY FRIEND’S HOUSE
BREAKBREAD @ MY FRIEND’S HOUSE
Stone Soup collaborated with Breakbread to produce this video of their event with Gemmayze St where owner Samir Allen writes a letter to his restaurant to present to his guests before he and his staff sit to share a feast with them.
Shot, directed and edited by;
Marcus Ringrose of playstudio.co.nz & Aaron McLean aaronmclean.com
Biddy Fraser-Davies, my favourite ‘late developing geriatric peasant’.
By Calum Hodgson, cheesemonger at Sabato, otherwise known as ‘The Curd Nerd’
At the beginning of September 2016, Biddy made the decision that she would no longer make heat treated cheese. Her advancing years and clapped out shoulders meant lifting heavy pans of milk into bigger pans of boiling water and then out again into iced water to cool it down before she could begin cheesemaking was a chore she could do without. Full article “Biddy Fraser-Davies, my favourite ‘late developing geriatric peasant’.”
Hiakai ft. The Food Farm
Monique Fiso recently held the first of her Hiakai Bell tent pop-ups on The Food Farm – the organic permaculture CSA of the Clifford family in Waipara, North Canturbury.
An impression of the Fijian sugar cane field worker.
Shortly after shooting for this project, Cyclone Winston – the worst in Fijian recorded history – devastated the region, deepening the struggle in an industry already pushed to its very limits of viability.
Thousands of Fijians still remain without homes, surviving in makeshift shacks and tents.
Contribute here:
oxfam.org.nz/what-we-do/emergencies/cyclone-winston
Directors: Steven Boniface & Blake Dunlop
Producer: Steven Boniface
Editor: Blake Dunlop
Colourists: Images & Sound
Special thanks to Ranu, kava, and the people of Fiji.
48 hours in Stumptown
by Ralph Jenner
We were here for a good time, but not a long time. By US standards, Portland is not large, but if you really want to eat the essence of this hipster mecca, you will need at least a week, and a big packet of your favourite indigestion meds.
Full article “48 hours in Stumptown”
Maine: the land of wild…
Words and photography: Lottie Hedley
In Maine cars have borne the motto “Vacationland” on their number plates since the 1930s. Summer temperatures in the late 20s, lakes, county fairs, lobster rolls and fried clams, Full article “Maine: the land of wild…”
1 fish 4 ways
On a recent visit to Lima I ate at La Picanteria, a fantastic seafood restaurant in the Surquillo district. The bar counter is covered in fresh fish and you basically buy one the size you need for your group and choose a few different preparations. If you have a really fresh fish to hand, try any or all of these recipes Full article “1 fish 4 ways”
Preserving the proceeds of summer
by @thenextmeal – Will Bowman and Jane Lyons
We’ve always had a tangy-tongued approach to food, constantly craving the power of sour that pickles and ferments can bring. It’s only recently on our own bacteria-driven journey that we’ve developed a new appreciation for what can be done with some salt, water, vinegar and a bunch of beautiful produce. Full article “Preserving the proceeds of summer”
Summer Eats
These recipes — and the others in Volume 3 — add up to a perfect pot luck party. Ring up your mates, assign them a dish, light a fire and turn up the tunes. Full article “Summer Eats”
Mixed feelings over mixed drinks
Jonny Almario (@jonnyalmario) of K Road’s Madame George fills our glass with summer vibrations.
Jerome Cares
“living within my means – and trying not to consume too much, that’s where I’m at.”
Full article “Jerome Cares”
Bung Ah Thah – BreakBread ft. Stone Soup
by Vivienne Teo, founder of BreakBread
The first time I met a member of the Mon community, a persecuted ethnic minority from Hongsawadee (now Burma), was in a classroom for adult refugees. Full article “Bung Ah Thah – BreakBread ft. Stone Soup”
ConversatioNZ – Values
Last November, fledgling New Zealand food movement ConversatioNZ held it’s second symposium at Taste of Auckland, with an inspiring array of speakers and panels to discuss the future of New Zealand food, entitled ‘Why Kai; What is unique about New Zealand food, and what is our place in the world?’
Dirty coffee
by Ralph Jenner
1 Lt brewed coffee, left to cool – preferably filter, but plunger will work too
100 ml bourbon (I use Wild Turkey) Full article “Dirty coffee”
Roasted bone marrow on toast
Words and photography by Charlie McKay
This dish, while not a rip-off, is definitely an homage to the classic Fergus Henderson bone marrow on toast with parsley salad from the St John cookbook Nose to Tail Eating: A Kind of British Cooking. Full article “Roasted bone marrow on toast”
Inspiring creams
The team at Hamilton’s Duck Island ice cream parlour spend their days constantly tweaking, testing and perfecting their well-crafted and unique flavour combinations – resulting in the dreamiest ice cream that is worthy of a road trip just to get a scoop.
Full article “Inspiring creams”
Christchurch Eats – Mumbaiwala
Hereford Street in Christchurch seems a long way from the boisterous streets of Mumbai, India, renowned for it’s street food culture, lines of people gathering at busy roadside stalls to fuel themselves with delicious bite sized snacks on the go. But the interior of Mumbaiwala – Indian Street Kitchen, makes a good attempt at recreating Mumbai’s disheveled exotic-ness.
Full article “Christchurch Eats – Mumbaiwala”
Rohan Anderson – Life of an ethical omnivore
by Marty Jones
Over the past eight years, Rohan Anderson has been on a food journey that he’s documented on his website Whole Larder Love. Hailing from Victoria, Australia, Rohan has shared his stories, often in brutally honest fashion, and been a true champion of real food; food that has been grown, raised and hunted on the land. Full article “Rohan Anderson – Life of an ethical omnivore”
Here’s Barney – Wellington food market guide.
Words by: Martyn Pepperell
If the late 2000s were about the rise of the food blogger, the early 2010s heralded the arrival of the food Instagrammer. It’s been under these conditions that Wellington-based food/culture lover and connector Barney Hodges – the man behind the popular @heresbarney Instagram and snapchat accounts – came into his own. Full article “Here’s Barney – Wellington food market guide.”
Yuki – Tanpopo
Lee from Camper Coffee, our previous hospitality profile, said he would like to suggest Yuki from Tanpopo as our next subject because, “He is a professional ramen maker and makes the best ramen in Auckland”. It’s a big call, so we tracked Yuki down to talk hospo life.
Miss Changy’s Sarawak Laksa
A brief rant on laziness, loss and The Man.
Salad Days.
by Kate Richards.
If I’m honest with myself, I knew it’d never work out. My willpower levels are low, and frankly, I don’t have a strong enough moral compass to fully commit to vegetarianism. I’m a shit human, so sue me.
Full article “Salad Days.”