The first Covid-19 lockdown felt like the return to a simpler time for me. Almost like the time my grandparents grew up in, when it was less of a rat race. Full article “Old School Papa – keeping it real, fresh and local.”
Recipes
Great recipes from Stone Soup.
Journey to self-sufficiency
by Emma Boyd
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. Full article “Journey to self-sufficiency”
Growing fruit and vegetables in pots at the Great Dixter
by Marty Jones
Growing up in New Zealand, Aaron Bertelsen’s first taste of gardening was with his grandfather on the West Coast beaches of Auckland. Full article “Growing fruit and vegetables in pots at the Great Dixter”
Saving the seasons
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. Full article “Saving the seasons”
A RETURN TO COMMUNITY COOKBOOKS
by Jane Wallace
I have been thinking a lot lately about my physical encounter with recipes. Can words and pictures adequately express something that is otherwise so sensorial and emotive? Can a perfectly composed photograph of a dish in a glossy hardback generate the same excitement as one found on the smudged cover of a book that has been passed down through generations? Full article “A RETURN TO COMMUNITY COOKBOOKS”
A bread to make & share
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.” Full article “A bread to make & share”
Say it with pasta
I’m not quite sure where my dad acquired his love of all things Italian. It could be because he grew up in a small town in Toronto where there was a large Italian immigrant population; or it could just be that he liked the idea of siestas, shared family meals and drinking wine with lunch every day. I’m assuming it’s the latter. Full article “Say it with pasta”
Chinoiserie Eggs
Eggs are Nutrient
Eggs are Fertility
Eggs are Cosmopolitan
Eggs are Existential. Full article “Chinoiserie Eggs”
Forest Gatherings
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. Full article “Forest Gatherings”
Molé Negro
By ‘Mama’ Gaby Hernandez
This is a celebration dish; made for Día de los Muertos, birthdays, or whenever you come together as a crowd. Full article “Molé Negro”
Catch 22
By Thomas Hishon
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. Full article “Catch 22”
Waste not want not
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. Full article “Waste not want not”
Dreaming of a full Kiwi pantry
By Emma Ogilvie
There’s a lot of musing to be had of sardines grilling over a charcoal barbecue, signalling the start of summer on small wharves, streets and in backyards. Of little anchovies deep-fried with potato crisps, a perfect bar snack alongside a cool glass of white wine on a hot day. Full article “Dreaming of a full Kiwi pantry”
Onde onde
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. Full article “Onde onde”
Shared nature
By Lucas Kaminski Sampaio
In our last issue we met Lucas Kaminski Sampaio who spoke about his trials and tribulations with our immigration department. Full article “Shared nature”
Summer seafood boil
By Ralph Jenner
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. Full article “Summer seafood boil”
Making Meals With Plants
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. Full article “Making Meals With Plants”
5 minute noodles
Use your noodle.
Fiona Smith & Ginny Grant share a couple of instant noodle alternatives that are almost as quick and way more tasty. Full article “5 minute noodles”
WASTED HOSPITALITY
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”
Chef’s treat
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. Full article “Chef’s treat”
Starter Crumpets
I just couldn’t seem to co-ordinate a time to get to one of Jerome’s sourdough baking classes. But knowing half a dozen bread obsessives that have done his class, the odds of getting my hands on some starter and the recipe was always looking good. Full article “Starter Crumpets”
Pomegranate Tequila Sunset
by Mark McAllister
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. Full article “Pomegranate Tequila Sunset”
Home, land and sea.
I recently interviewed an inspiring group of food thinkers – chefs, critics, farmers and eaters* – and asked them whether we could define New Zealand’s food culture, whether we had a distinct cuisine and whether it mattered. Full article “Home, land and sea.”
Batter up – Fiona Smith shares her love for okonomiyaki, the Japanese pancake.
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. Full article “Batter up – Fiona Smith shares her love for okonomiyaki, the Japanese pancake.”