• The Next Meal

    The Next Meal: Will Bowman and Jane Lyons are two Gisborne-based hungry humans always thinking and cooking and photographing and writing about the next meal – despite having just eaten. Instagram – @thenexmeal, @jane_lyons_, @will_bowman_

  • Articles by The Next Meal:

    • Saving the seasons

      Published. 05 Aug 2021 in Recipes

      As we write this, it’s early April and the country is in level four lockdown to fight the COVID-19 pandemic. The leaves have turned golden and everything feels a bit weird, but hopeful.

    • A bread to make & share

      Published. 03 Aug 2021 in Recipes

      One of my most memorable traditions as a child was when my siblings and I met our cousins at our grandparents’ house on a Friday night. A gathering we very excitedly knew as “Kid’s Dinner.”

    • The Ocean is a Plastic Soup

      Published. 13 Jul 2021 in Features

      By Jane Lyons There’s another creature in our seas we need to worry about. Hiding away. But not really. You don’t even have to eat fish to know about it. Nor take a dip.

    • Head, hearts and hands

      Published. 27 Aug 2019 in Featured & Features

      Will Bowman chats with James Millton James and Annie Millton are biodynamic wine growers in Gisborne. Since the early 1980s they’ve been following their hearts, heads and hands, farming in a way that intrinsically respects the land they nurture.

    • What does it all meat?

      Published. 27 Aug 2019 in Features

      By Jane Lyons Decoding the language around our meat labelling

    • Tomato & Chilli Ferment

      Published. 01 Mar 2018 in DIY & Recipes

      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.

    • Preserving the proceeds of summer

      Published. 28 Feb 2017 in DIY & Recipes

      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.