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.

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”

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”

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.”

Eat New Zealand, Now we’re talking!

New Zealand food movement Eat New Zealand held their annual symposium in Wellington on 27th August 2017 in conjunction with Wellington On A Plate. Stone Soup Films set up a video booth to capture the thoughts of those in the audience and on the podium. The conversation continues….

A story about doing the best with what you’ve got

by Gina Williams

One of my favourite quotes is from the mouth of the assiduous and generally awe-inspiring Dr Jane Goodall, “The greatest danger to our future is apathy”. My family have been farming on the foothills of a mountain called Maungatautari, in the Waikato for over a century. Today, the land is a medium-sized organic dairy farm and apiary. Full article “A story about doing the best with what you’ve got”