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”
By Anna Mathieson
You’d have to be hiding under a rock if you hadn’t heard the freaky statistics about plastic pollution in the environment.
Microbeads and microfibres in our waterways, plastic waste leaching toxic chemicals into our soil, more plastic by weight than fish in the sea by 2050 Full article “The real food poisoning: Plastic in our food system”
By Martyn Pepperell
Over the last five years, Olly Perryman, the Christchurch-raised electronic music producer better known as Fis, has marked himself out on the world stage as one of New Zealand’s most adventurous, open-eared and celebrated experimental music makers. Full article “Saplings Records”
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.”
by Kate Richards
It wasn’t until I told my workmates that I’d been testing aphrodisiac foods on them to see if they would fall in love with me, and someone pointed out that that was a weird thing to do, that I thought anything of it. Before that, it made perfect sense: interactive workplace fun. Full article “Hot Love”
Photography: Charlie McKay Styling: Jess Murphy Models: Ophelia King & Nina Lloyd Full article “Temptations of the flesh”
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.”
7:10am, Haneda Airport. Outside is a thick vichyssoise grey fog that bleeds seamlessly into the sea.
We take off into the soupy air, shadows of freighters and fishing boats hanging in the murk below. Full article “Kumamoto”
By: Melissa Flores
I was born and raised in Los Angeles as a first generation Mexican-American, which meant that tortillas came with nearly every meal, beans (the perfect food according to my dad) were a staple and tamales were inevitable at every Thanksgiving and Christmas. Full article “Revisiting first loves. A Los Angeles food story.”
By Jo Bates
Over the simple act of growing and preparing food, a Lebanese social entrepreneur is bringing peace and prosperity to people whose lives have been impacted by war. Full article “Common Ground”
Brendan Manning channelled his inner-Julia Roberts in June to realise a long-held goal of seeing what all the bloody fuss was about with Italy. Full article “Natts Amore”
By The Next Meal
This fermented tomato and chilli recipe was inspired by tomatoes going bad at home as well as already-gone-bad tomatoes at markets – you can pick up kilograms of them from markets like Avondale or Otara in Auckland for pocket change. Full article “Tomato & Chilli Ferment”
by Here’s Barney
I stumbled across Samoa’s Finest because I was always op-shopping at the massive Savemart that sits just behind it in Waitangirua, Porirua. It was fate; I spotted their huge Samoan flag, pulled in, and introduced myself. Now I hit Waitangirua for the op-shop AND the food. Full article “Samoa’s finest”
Avondale, originally called Te Whau, is famous among food lovers for its Sunday market, and in fact was the site of early Auckland’s market gardens. I recently visited Avondale old boy Tom Scott of Homebrew, @Peace and Average Rap Band fame. Tom’s music is full of cultural and social observation, Full article “Flat whites and white flats.”
“Providing for today as well as tomorrow”
By Rōpata Taylor
(Ngāti Rārua, Te Ātiawa, Ngāti Tama, Ngāti Koata)
Full article “Kaitiakitanga”
by L’Angelique Willard.
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. Full article “Milk and Meat – a love letter.”
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.”
A still life collaboration between Ophelia King, Erin Luker & Nina Lloyd Full article “Ladies who lush”
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.
When we first caught up with baker Jerome Ozich a year ago he had a seriously DIY enterprise, baking eight loaves of slow fermented sourdough a day in his home oven which he personally delivered to those who bought it from him via Instagram. Full article “WAKE & BAKE”
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….