Each year Stone Soup sets up a video booth at the Eat NZ Hui. To keep the conversation rolling by giving a voice to the audience, and to take the pulse of NZ food that year.
Video
At the Table with Tom Hishon: A conversation about waste
Douglas McMaster sets the zero waste standard at his Brighton restaurant Silo. Full article “At the Table with Tom Hishon: A conversation about waste”
Bladecrafters: Zander Blades
Stone Soup Syndicate Presents – Bladecrafters: a series of mini doco’s by brewery.studio which in this second installment introduces us to Zander Blades
Radishes
Our friend Niva Kay from Pakaraka Permaculture has been learning film-making, and naturally turned her talents to the farm.
Bladecrafter: Marten ten Broek
Stone Soup Syndicate presents the first in a series of short documentaries on New Zealand knife makers by Jacob Brown of brewery.studio
Back to my Roots
Back to my Roots.
Stone Soup films and Roots restaurant in Lyttelton made this documentary of the collaboration between Giulio and his Roots family and Andoni Luis Aduriz and his team from Mugaritz in San Sebastian in Spain, to celebrate Roots 5th anniversary. We’ve launched the film on the 20th anniversary of Mugaritz.
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.
Nanam
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.
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….
The Next Meal – ricotta gnocchi with cured egg yolks
Gnocchi is a blank, cushiony canvas for you to paint with whatever flavours and textures your palate pleases. Although in fairness, this gnocchi here isn’t entirely blank. Full article “The Next Meal – ricotta gnocchi with cured egg yolks”
Shanghai Street ft. @830amshanghai
Aaron McLean recently spent a day at street level in Shanghai with Jun Gong from The Instagram account @830amshanghai, eating at her favourite spots across the city.
BREAKBREAD @ MY FRIEND’S HOUSE
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;
Marcus Ringrose of playstudio.co.nz & Aaron McLean aaronmclean.com
An impression of the Fijian sugar cane field worker.
Shortly after shooting for this project, Cyclone Winston – the worst in Fijian recorded history – devastated the region, deepening the struggle in an industry already pushed to its very limits of viability.
Thousands of Fijians still remain without homes, surviving in makeshift shacks and tents.
Contribute here:
oxfam.org.nz/what-we-do/emergencies/cyclone-winston
Directors: Steven Boniface & Blake Dunlop
Producer: Steven Boniface
Editor: Blake Dunlop
Colourists: Images & Sound
Special thanks to Ranu, kava, and the people of Fiji.
ConversatioNZ – Values
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?’
Organic Women Out West
Viv from Breakbread recently put a call out on social media for volunteers to help Julie Heffernan break ground on an inspiring new organic garden in West Auckland. With a gift of land she is able to continue the work she did with and for women at Kelmarna Gardens. She explains in her own words below.