For Wellington chef Kelda Hains, storytelling is the key to a truly memorable dining experience Full article “Chasing tales”
Word of this guy Bobby Wayne slinging fried chicken and cornbread to those in the know out of his garage (which he called The Chicken Coop) spread like wildfire around the boys I used to play league with for Aranui in Christchurch. They quickly got a taste for the fact it was the most legit fried chicken around. Full article “Here’s Barney drinks the Cool-Aid at the C&C Chicken Coop.”
You can just picture little Samrudh “Sammy” Akuthota running around his parents’ restaurant as a nine-year-old boy – garnishing his mum’s curries at the pass, helping prep entrees after school and delivering dishes to the diners with his signature pearly grin Full article “Thirsty work”
A collaborative story about Root-to-Petal week by Will Bowman, Ruby White & Jane Lyons. Full article “Root to Petal.”
The food movement has a tendency to deify heirloom seeds, and for good reason — they store incalculable genetic value and maintain diversity in a food system which has been engineered towards monoculture farmed with industrial chemicals. Full article “Frontiers of flavour”
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 Full article “High stacks, forks in space and giotto’s fig stack”
a short story by Ruby White
We were welcomed with overwhelming stillness. The house was perfect; thatched roof, mud walls, aged wind turbines turning lethargically in the garden. We knew we were in the right place when we saw the front door, a triple glazed shoji. With the Japanese sensibility radiating from everything, I felt like I’d been spirited away. Full article “PROF. SAKURAI AND HIS KAIWAKA RICE”
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 food culture and agriculture focused on excellence requires these relationships to thrive Full article “Good things grow”
Matt Lamason didn’t realise when he started Peoples Coffee in Wellington 14 years ago that one day it would provide a platform from which he could do some utopian walking. But lessons from his adventures in pursuit of the perfect bean reinforced the principles he had been inspired by in his studies, and inspired him to aim for the horizon. And now, as they say, he’s ‘making a path by walking’, Full article “The Good Oil”
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. Full article “WASTED HOSPITALITY”
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 at a dedicated craft beer bar, or when some bloke attempts to mansplain the IPA I’m drinking to me. Full article “Brews before bros”
Finding good staff is no mean feat for restaurants in New Zealand. With much of our hospitality talent seeking experience abroad, we have a vacuum of local talent, which is eagerly filled by visitors from abroad. Full article “Immigration”
We like crowdsourcing information as well as funding at Stone Soup. And we like celebrating exceptional food as well as hidden gems. So we asked some questions of possibly the best source of information about where to eat, our country’s most celebrated chefs and restaurateurs. Full article “Where Restaurants Eat”
“Don’t tell me what you ate. Tell me who you ate with.”
EP1 Mathew Fitzgerald, owner of Madame George bar & restaurant (Auckland) talks about his journey with depression and anxiety, the importance of exercise, and channelling aliens.
Back to my Roots.
Stone Soup films and Roots restaurant in Lyttelton made this documentary of the collaboration between Giulio and his Roots family and Andoni Luis Aduriz and his team from Mugaritz in San Sebastian in Spain, to celebrate Roots 5th anniversary. We’ve launched the film on the 20th anniversary of Mugaritz.
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 is a celebration of modern soul, disco, jazz and gospel records that are previously unreleased or have never been reissued. Full article “Rain & Shine”
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”
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”
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”