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”
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”
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”
Jonny Almario (@jonnyalmario) of K Road’s Madame George fills our glass with summer vibrations.
“living within my means – and trying not to consume too much, that’s where I’m at.”
Full article “Jerome Cares”
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”
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?’
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”
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”
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”
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”
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”
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.”
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.
A brief rant on laziness, loss and The Man.
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.”
By Brie Sherow
Photography by Catherine Adam
I’ve heard them called ‘pirate winemakers,’ by a vineyard worker from the Loire. These are people that care more about authenticity and expression of place then following the strict bureaucratic regulations of the European appellation system. Full article “Budburst 2016”
“The law locks up the man or woman
Who steals the goose from off the common,
But lets the greater felon loose
Who steals the common from off the goose.”
— anonymous protest poem from the 17th century.