• Articles by Stone Soup:

    • Stone Soup Volume 7

      Ko au te whenua, ko te whenua ko au – I am the land, and the land is me

    • What is a Māori food system?

      by Te Miri Rangi When it comes to our kai, or food, we are largely driven towards that which tastes good. Unfortunately, for most, this kai tends not to be too friendly on our hearts or our waistlines.

    • Sovereignty, kai, and the land where we grow

      By Dan Kelly As the global movement for food sovereignty starts to gain momentum on our shores, Dan Kelly takes a moment to talk to Dr. Jessica Hutchings, a Hua Parakore (Māori organics) practitioner and author of ‘Te Mahi Māra Hua Parakore: A Māori Food Sovereignty Handbook’.

    • Urban abundance

      Growing the future with Ella Rose Shnapp and Levi Brinsdon-Hall In March 2017, just around the corner from Ripe delicatessen in Grey Lynn, we moved into an old villa that looked like it hadn’t changed since the fifties. All that was present in the yard was a large lawn space reminiscent of a public park

    • The Farmer’s Daughter

      By Gina Williams I’m Gina. I’m thirty-three years old and the fourth generation to tend our farm on the lower foothills of Maungatautari, in the Waipā District. From my great-grandfather Jack and his brother Ted, and on to the current custodians, my parents, Neville and Louise, our family has worked the land for almost a century.

    • Shared nature

      By Lucas Kaminski Sampaio In our last issue we met Lucas Kaminski Sampaio who spoke about his trials and tribulations with our immigration department.

    • Diversity, Decency and Deliciousness

      by Luke Owen Smith All around the world people are becoming more interested and invested in the food and drink they choose to consume. They want to know who made it, where it came from, how it was made, how the ingredients were grown, and how the people involved were treated.

    • Summer seafood boil

      By Ralph Jenner Charlie and I had been talking and dreaming about a Louisiana style crab boil for almost a year. One day last summer it all came together. We had an occasion, I had a morning off and Charlie wasn’t too busy to squeeze in an early morning mission to the home of all […]

    • Blue Borage

      Interview and photos by Emma Badeia Organic material, particularly from food, makes up the largest proportion of waste in the average Auckland refuse bin, and qualifies as the largest domestic contribution to greenhouse gas emissions.

    • Mini havens – Herb gardens for tea

      by Sharon Stevens Some people are born gardeners. I’m not among them,

    • Weaving Community Through Food

      Michael Reynolds explores food sovereignty and the potential of the commons. The universality of food can invite a lot into our lives. When we take the time to think about the roles it can play – there are actually many!

    • Making Meals With Plants

      by Plabita Florence When I cook with plants I like to focus on getting as much exciting flavour out of them as I can. I don’t like to think I’m restricting myself and believe a shift in perspective is all it takes to enjoy the full potential of plants when you give them your full […]

    • The Realness

      Damaris Coulter of Coco’s Cantina speaks to Stone Soup about her new platform for independent eateries The Realness, about what it takes to be a good diner and about her experiences at the 2018 MAD Symposium in Copenhagen.

    • Eat NZ Hui 2018 – Stone Soup booth

      Each year Stone Soup sets up a video booth at the Eat NZ Hui. To keep the conversation rolling by giving a voice to the audience, and to take the pulse of NZ food that year.

    • At the Table with Tom Hishon: A conversation about waste

      Douglas McMaster sets the zero waste standard at his Brighton restaurant Silo.

    • Chasing tales

      For Wellington chef Kelda Hains, storytelling is the key to a truly memorable dining experience

    • Monica Galetti – MERE

      By Anna Sulan Masing The first impression of MERE restaurant is one of precision. It is a space that precipitates the idea of a journey; each moment, area, movement through the restaurant is carefully thought through.

    • 5 minute noodles

      Use your noodle. Fiona Smith & Ginny Grant share a couple of instant noodle alternatives that are almost as quick and way more tasty.

    • Root to Petal.

      A collaborative story about Root-to-Petal week by Will Bowman, Ruby White & Jane Lyons.

    • High stacks, forks in space and giotto’s fig stack

      these images are based on two ideas artisans create value through years of trial through time and effort where is the line between a meal and a work of art

    • PERFECT PAIRING – an homage to the career waiters of New Orleans

      Words and images by: Jacqui Gibson In the fine dining Creole restaurants of New Orleans, great waiters are revered as much as the great food. Jacqui Gibson meets waiter Troy Becker who recently traded restaurant management for waiting tables at Commander’s Palace – and hasn’t looked back.

    • 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 […]

    • 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.

    • 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 […]