Auckland’s least Instagramable dishes
There’s no point getting preachy. We all know that Instagram and her army of shiny influencers have changed the way we look at and consume food. So let’s take a moment to appreciate the ugly-delicious ducklings of Auckland’s culinary landscape, for being both relatable and tasty. Full article “Ugly delicious.”
Douglas McMaster sets the zero waste standard at his Brighton restaurant Silo. Full article “At the Table with Tom Hishon: A conversation about waste”
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.”
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”
When your dumpling lands with a thud on your table
William Chen finds out why service doesn’t always come with a smile at Asian eateries. Full article “Slam, bam, no thank you Ma’am”
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”
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….
Words & Photography – Charles Buenconsejo
For an immigrant, settling down in unfamiliar territory has never been easy, you have to deal with discomfort to become comfortable. As the German philosopher Friedrich Nietzsche famously said, “one must still have chaos in oneself to be able to give birth to a dancing star”. Full article “Defamiliarising the Familiar”
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”
By Calum Hodgson, cheesemonger at Sabato, otherwise known as ‘The Curd Nerd’
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’.”
Monique Fiso recently held the first of her Hiakai Bell tent pop-ups on The Food Farm – the organic permaculture CSA of the Clifford family in Waipara, North Canturbury.
Full article “Hiakai ft. The Food Farm”