All you need is Love Full article “Stone Soup Volume 5”
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...
Home, land and sea.
Home, land and sea.
I recently interviewed an inspiring group of food thinkers – chefs, critics, farmers and eaters* – and asked them whether we could define New Zealand’s food culture, whether we...
Kumamoto
Kumamoto
Saturday
7:10am, Haneda Airport. Outside is a thick vichyssoise grey fog that bleeds seamlessly into the sea. We take off into the soupy air, shadows of freighters and fishing boats hanging...
Flat whites and white flats.
Flat whites and white flats.
Avondale, originally called Te Whau, is famous among food lovers for its Sunday market, and in fact was the site of early Auckland’s market gardens. I recently visited Avondale...
Feeding bellies, not bins.
Feeding bellies, not bins.
Every Monday night in Auckland’s St. Kevins Arcade a small crowd gathers at the top of the stairs as the clock inches closer to 6pm. Most people seem to...
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”
Xuan’s Place
By Kate Underwood – Relish the Memory
I could go on all day about the rich, fragrant and laborious beef pho that awaits you at Try It Out, an Auckland restaurant serving up one of the best and most mispronounced noodle soups in the city. I could divulge the secret to their signature made-from-scratch broth, Full article “Xuan’s Place”
Kevin Morris of Dante’s Pizzeria
This issue we talk to Kevin Morris of Dante’s Pizzeria as we continue our journey through the hospitality world via nomination by our previous subject. Naomi Nakama of Takapuna’s ARK Coffee Full article “Kevin Morris of Dante’s Pizzeria”
The real food poisoning: Plastic in our food system
You’d have to be hiding under a rock if you hadn’t heard the freaky statistics about plastic pollution in the environment.
Microbeads and microfibres in our waterways, plastic waste leaching toxic chemicals into our soil, more plastic by weight than fish in the sea by 2050 Full article “The real food poisoning: Plastic in our food system”
Saplings Records
Over the last five years, Olly Perryman, the Christchurch-raised electronic music producer better known as Fis, has marked himself out on the world stage as one of New Zealand’s most adventurous, open-eared and celebrated experimental music makers. Full article “Saplings Records”
Home, land and sea.
I recently interviewed an inspiring group of food thinkers – chefs, critics, farmers and eaters* – and asked them whether we could define New Zealand’s food culture, whether we had a distinct cuisine and whether it mattered. Full article “Home, land and sea.”
Hot Love
by Kate Richards
It wasn’t until I told my workmates that I’d been testing aphrodisiac foods on them to see if they would fall in love with me, and someone pointed out that that was a weird thing to do, that I thought anything of it. Before that, it made perfect sense: interactive workplace fun. Full article “Hot Love”
Temptations of the flesh
Photography: Charlie McKay Styling: Jess Murphy Models: Ophelia King & Nina Lloyd Full article “Temptations of the flesh”
Batter up – Fiona Smith shares her love for okonomiyaki, the Japanese pancake.
For my money, the street and casual food of Japan is where you find some of the best flavours. Takoyaki, octopus dumplings, are everywhere – too tempting when I’m trying not to eat octopus – as are yakimochi (grilled rice paste cakes) being grilled over charcoal. Full article “Batter up – Fiona Smith shares her love for okonomiyaki, the Japanese pancake.”
Kumamoto
Saturday
7:10am, Haneda Airport. Outside is a thick vichyssoise grey fog that bleeds seamlessly into the sea.
We take off into the soupy air, shadows of freighters and fishing boats hanging in the murk below. Full article “Kumamoto”
Revisiting first loves. A Los Angeles food story.
By: Melissa Flores
I was born and raised in Los Angeles as a first generation Mexican-American, which meant that tortillas came with nearly every meal, beans (the perfect food according to my dad) were a staple and tamales were inevitable at every Thanksgiving and Christmas. Full article “Revisiting first loves. A Los Angeles food story.”
Common Ground
By Jo Bates
Over the simple act of growing and preparing food, a Lebanese social entrepreneur is bringing peace and prosperity to people whose lives have been impacted by war. Full article “Common Ground”
Natts Amore
Brendan Manning channelled his inner-Julia Roberts in June to realise a long-held goal of seeing what all the bloody fuss was about with Italy. Full article “Natts Amore”
Tomato & Chilli Ferment
By The Next Meal
This fermented tomato and chilli recipe was inspired by tomatoes going bad at home as well as already-gone-bad tomatoes at markets – you can pick up kilograms of them from markets like Avondale or Otara in Auckland for pocket change. Full article “Tomato & Chilli Ferment”
Samoa’s finest
I stumbled across Samoa’s Finest because I was always op-shopping at the massive Savemart that sits just behind it in Waitangirua, Porirua. It was fate; I spotted their huge Samoan flag, pulled in, and introduced myself. Now I hit Waitangirua for the op-shop AND the food. Full article “Samoa’s finest”
Flat whites and white flats.
Avondale, originally called Te Whau, is famous among food lovers for its Sunday market, and in fact was the site of early Auckland’s market gardens. I recently visited Avondale old boy Tom Scott of Homebrew, @Peace and Average Rap Band fame. Tom’s music is full of cultural and social observation, Full article “Flat whites and white flats.”
Kaitiakitanga
“Providing for today as well as tomorrow”
By Rōpata Taylor
(Ngāti Rārua, Te Ātiawa, Ngāti Tama, Ngāti Koata)
Milk and Meat – a love letter.
by L’Angelique Willard.
Religion, it’s a funny thing. I grew up in a family that didn’t give two hoots about God, or maybe we just didn’t know two hoots about him…or her. Look at that, already stirring the religious pot. Full article “Milk and Meat – a love letter.”
Feeding bellies, not bins.
Every Monday night in Auckland’s St. Kevins Arcade a small crowd gathers at the top of the stairs as the clock inches closer to 6pm. Most people seem to know each other one way or another – from the government housing on Grey’s Ave, from sleeping on the streets, or from the surrounding offices, restaurants and shops – but they are all here for the same reason, to have some dinner. Full article “Feeding bellies, not bins.”