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”
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”
By Martyn Pepperell
“When people come here, we want them to feel like they’re transported to Ethiopia,” explains Iman Mahyup. Full article “Blue Nile”
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”
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.
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.
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”
This issue we talk to Kevin Morris of Dante’s Pizzeria as we continue our journey through the hospitality world via nomination by our previous subject. Naomi Nakama of Takapuna’s ARK Coffee Full article “Kevin Morris of Dante’s Pizzeria”
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.”
Charles Buenconsejo liked interviewing, writing about and photographing the crew at Nanam so much for Stone Soup Volume 4 so much, he decided to turn his interview into a video as a gift to celebrate their new abode.
by Lynn Jenner
They say if you can remember the 70’s you weren’t there, but that isn’t entirely true. I have proof. Ever since I left Dunedin in 1983 I’ve kept great taste and texture memories of the whole-wheat salad, coleslaw and cottage cheese at Pot Pourri Vegetarian Café in lower Stewart Street. Full article “If it’s not broken we don’t change it.”
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….
By Nick Loosley
Had enough of traffic? Sick of Ponsonby? Feel terrible about using Uber? Want to have more than two drinks with your dinner? Full article “Get on the train Auckland”
Our previous hospitality profile, Yuki from Tanpopo Ramen in Auckland, nominated Naomi Nakama – Ark coffee director, artist and designer – as our next subject.
He said, “She is a passionate artist, and also a passionate cafe owner. I like her hospitality style, she treats the customers with grace, all people have a peaceful and relaxing time.” Full article “Naomi Nakama – Ark coffee”
BREAKBREAD @ MY FRIEND’S HOUSE
Stone Soup collaborated with Breakbread to produce this video of their event with Gemmayze St where owner Samir Allen writes a letter to his restaurant to present to his guests before he and his staff sit to share a feast with them.
Shot, directed and edited by;
At the beginning of September 2016, Biddy made the decision that she would no longer make heat treated cheese. Her advancing years and clapped out shoulders meant lifting heavy pans of milk into bigger pans of boiling water and then out again into iced water to cool it down before she could begin cheesemaking was a chore she could do without. Full article “Biddy Fraser-Davies, my favourite ‘late developing geriatric peasant’.”
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?’
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”
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.
Whether it’s the pillowy bread, the perfect execution of that egg, or the sunny disposition of the friendly faces that run the place…There’s something about Ceremony that just makes you feel good.