Author. Stone Soup — 05/ 08/ 2021
I grew up on the North Shore of Auckland. My two brothers and I are kids of the 80’s. We roamed the streets with the neighbour’s kids, we tramped in the Waitakere Ranges and spent many a dreamy summer under our big canvas tent beside the sea.
Author. The Next Meal — 05/ 08/ 2021
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.
Author. The Next Meal — 03/ 08/ 2021
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.”
Author. Stone Soup — 03/ 08/ 2021
Gatherings Christchurch owner and chef Alex Davies describes himself as a veggie forward chef who serves sides of fish for those who feel they need it, and Plabita Florence has just opened a plant based eatery in Auckland called Forest. If you wanted advice on some vegan friendly alternatives to animals and dairy for the Christmas dinner table this year— because of your own dietary beliefs, to be inclusive of plant based family or friends, or just to have some delicious vegetable additions to your feast— these talented plant lovers have got you covered.
Author. Stone Soup — 14/ 07/ 2021
I first left New Zealand in my early twenties to explore a world with an endless culinary horizon. One of the things that I would continue to seek out in my travels to different towns and cities over many countries and continents would be my growing interest in local fish markets. It was the commonalities of variety, cultural diversity, small scale fishing vessels and just general vitality and freshness that drew me in. Something that I had yet to experience back home.
Author. Mark McAllister — 14/ 07/ 2021
I think we can all agree that food waste is a massive problem, about which we can all do much more. No matter how small the action I believe it makes a difference, and it encourages those around us to be better too.
Author. Ruby White — 29/ 08/ 2019
This began as a recipe for onde onde, but ended up as more of a fusion child between onde onde and tang yuan, two of my favourite Asian desserts. Typical.
Author. Stone Soup — 27/ 08/ 2019
In our last issue we met Lucas Kaminski Sampaio who spoke about his trials and tribulations with our immigration department.
Author. Stone Soup — 27/ 08/ 2019
Charlie and I had been talking and dreaming about a Louisiana style crab boil for almost a year. One day last summer it all came together. We had an occasion, I had a morning off and Charlie wasn’t too busy to squeeze in an early morning mission to the home of all things fishy. Billingsgate Market.
Author. Stone Soup — 27/ 08/ 2019
When I cook with plants I like to focus on getting as much exciting flavour out of them as I can. I don’t like to think I’m restricting myself and believe a shift in perspective is all it takes to enjoy the full potential of plants when you give them your full attention.
Author. Stone Soup — 06/ 11/ 2018
Use your noodle.
Fiona Smith & Ginny Grant share a couple of instant noodle alternatives that are almost as quick and way more tasty.
Author. Leisha Jones — 02/ 10/ 2018
Chefs don’t always eat well, especially after a long shift in a sticky kitchen. I know a fine-dining chef – who I’m sure would rather remain nameless – who dreams of putting his stinky feet up and ordering a trashy chicken pizza from Domino’s after service.
Author. Mark McAllister — 03/ 03/ 2018
Tequila, it gets a bad wrap a lot of the time. I reckon for the same reason that people turn their nose up at foods they dislike, they’ve just had a bad experience with it. Too often tequila cocktails are served in bars using cheap tequila, sickly sweet syrups and mass produced packet juices. Enter hangover, and an inevitable bad experience.
Author. Fiona Smith — 02/ 03/ 2018
For my money, the street and casual food of Japan is where you find some of the best flavours. Takoyaki, octopus dumplings, are everywhere – too tempting when I’m trying not to eat octopus – as are yakimochi (grilled rice paste cakes) being grilled over charcoal.
Author. Stone Soup — 02/ 03/ 2018
Religion, it’s a funny thing. I grew up in a family that didn’t give two hoots about God, or maybe we just didn’t know two hoots about him…or her. Look at that, already stirring the religious pot.
Author. Mark McAllister — 03/ 10/ 2017
Mole de olla translates to pot of mole. It is eaten all over Mexico, the recipe and style varying from region to region and from cook to cook. Like all the best classic dishes, I reckon it was born out of necessity and whatever ingredients were to hand back in the day. It is a thin mole and is easy to make compared with a thick mole poblano, with its chocolate and long list of ingredients. I thought it qualified as a mole because of the addition of chilies but a bit of research tells me that the word “mole” comes from the Nahuatl (Aztec language) word “molli” meaning sauce, stew or concoction.
Author. Leisha Jones — 06/ 09/ 2017
Serves 2-4
This is my version of a Korean hangover soup. I find myself making it not only for a hangover, but on those frosty nights when there is seemingly no food in the fridge and I’m just too plain lazy to go to the shop.
Author. Fiona Smith — 01/ 03/ 2017
On a recent visit to Lima I ate at La Picanteria, a fantastic seafood restaurant in the Surquillo district. The bar counter is covered in fresh fish and you basically buy one the size you need for your group and choose a few different preparations. If you have a really fresh fish to hand, try any or all of these recipes – the ceviche is super easy, while the others are a bit more time consuming but rewarding. You can do this with a kahawai, as I have – it’s great raw as it’s nice and firm and can handle the punchy flavours in the other recipes.
Author. Stone Soup — 22/ 02/ 2017
Jonny Almario (@jonnyalmario) of K Road’s Madame George fills our glass with summer vibrations.
Author. Stone Soup — 21/ 02/ 2017
1 Lt brewed coffee, left to cool – preferably filter, but plunger will work too
100 ml bourbon (I use Wild Turkey)
1/2 can of condensed milk
200 ml full cream milk
ice to serve
Author. Stone Soup — 20/ 02/ 2017
This dish, while not a rip-off, is definitely an homage to the classic Fergus Henderson bone marrow on toast with parsley salad from the St John cookbook Nose to Tail Eating: A Kind of British Cooking.
Author. Fiona Smith — 05/ 02/ 2016
Mumbai is fuelled by street food and every street has a cart of tasty morsels stoking the engines of it’s multitude. Vada Pao is possibly the most popular choice, found wherever you turn. It’s often referred to as “poor man’s food” because it’s cheap and filling, I’d add delicious to that list of reasons to try making some of these flavourful vegetarian potato burgers.
Author. Ginny Grant — 05/ 02/ 2016
It’s a stinking hot summers day, you’re not moving anywhere for anybody, you’re staging a sit in in the hammock, who needs the beach. Luckily you had dregs in the vodka bottle, a spare punnet of strawberries, a lonely chilli and an old tin of mangoes to whip yourself up some refreshing treats yesterday in anticipation of today’s backyard holiday.
Author. Stone Soup — 05/ 02/ 2016
Khao Tom Moo (Rice porridge with pork) – serves 2 – 3
Author. Fiona Smith — 05/ 02/ 2016
Perfect picnic food, Scotch eggs are popping up on menus everywhere from Wellington’s Field & Green to London’s seriously cool Grain Store.
Author. Stone Soup — 05/ 02/ 2016
If you’re low on funds and or time, this is the recipe for you. It’s also piss easy so chances are you won’t muck it up.
Author. Ginny Grant — 05/ 02/ 2016
A gift of plums from Fiona Smith’s tree in Western Springs, slightly overripe, is either going to be devoured as is, stewed or alternatively made into jam.
