Simon Day has eaten great food in iconic cities all over the world. Nothing beats Wellington’s food scene, even on a bad day. Wellington is my favourite food city in the world. I’ve eaten croissants in Paris, and pizza in Rome, and pickled herring in Copenhagen. I’ve tried modern Japanese in Melbourne, and eaten my … Read more
For the month of July, Josie Adams is taking on the challenge of being low-waste. That means minimising plastics, emissions, and even recyclables. Each week we release her diary. This is week three. Read week one here, and week two here. This week began with a tragedy: I lost my ability to Lime after my … Read more
We review the entire country and culture of New Zealand, one thing at a time. Today, Josie Adams eats packing peanuts. To avoid a lawsuit, let me first state that Pop Starch packing peanuts do not call themselves edible. The word “edible” is nowhere on the product. In fact, the product description says “not meant … Read more
Have you found yourself with more lemons than you know what to do with? Hens laying overtime? Never fear, this perfect citrus slice is here. Once upon a time I had a little gold hen, who lived in a flowering tree and laid me a sweet fresh egg every day. And that’s where the fairy … Read more
Only a few days ago, all was quiet and calm. And then, out of the blue, a series of culinary news stories hit that soon had New Zealand frothing at the mouth. Tara Ward reviews the wreckage. New Zealand, we need to talk. We’ve gone mad. Food mad. Last week, we were hit with a … Read more
It’s finally true: Mercury Plaza is closing its doors. Josie Adams and Tina Tiller went for a last meal at the iconic Karangahape Road food court. Mercury Plaza is known for beloved restaurants like Chinese Cuisine, Maruten Ramen, and E-Sarn WOK. Delicious though they all are, it has offered far more to the masses in … Read more
Can New Zealand afford for the world to give up meat eating, and go fully vegan? Can the planet afford for that not to happen? Here are the key issues around whether or not the world should make that choice. This piece by Emma Cropper was originally published on Newshub. While some have declared 2019 … Read more
In 2018, Leonie Hayden decided she didn’t want to each as much meat for the good of the planet – but also realised ‘flexitarian’ is a stupid word, and we’re all going to die anyway. A revelation came to me this year in the form of a New York magazine article titled The Last Conversation … Read more
Need some last minute Christmas present ideas? Why not support Māori-owned business while you’re at it? Cards, prints, art and stationary There are lots of artists and designers making beautiful products that not only look great but also showcase te reo Māori. Tuhi make planners, and maramataka journals to record your low and high energy … Read more
We review the entire country and culture of New Zealand, one thing at a time. Today, Duncan Greive gets amongst a new fake mince from the deep south. As someone who loves the delicious taste and texture of animal meat, but has spent most of the past 25 years living as a vegetarian, fake meat … Read more
Every week on The Primer we ask a local business or product to introduce themselves in eight simple takes. This week we talk to Haman Shahpari, co-founder of vegan, low calorie, halal certified ice cream brand WāHiki Creamery, which has recently signed a deal to enter the Chinese market. ONE: How did WāHiki start and what was … Read more
The Spinoff asks the experts for tips on what food to match with your beer. For millennia beer was the second-class cousin of wine. Whenever people were invited over for dinner, wine would be rolled out from the rack. A fruity Spanish something to accompany the chicken marbella, a Chianti to go with the spag … Read more
Think aeroplane food is bleak, cliched and kind of awful? You’re wrong, and here’s why. It’s the mid 90s. You’re in a smoky comedy club in New York City, a single spotlight illuminating the exposed brickwork, with a single mic on a stand rising up from the darkness. A thin man with big hair, a … Read more
Prove your patriotism and test your knowledge of New Zealand’s rugby heroes, by seeing how many recipes from the NZ Rugby Stars Cookbook you can match to the correct culinary code-head. What do you reckon All Blacks eat? McDonald’s in a stranger’s flat? The flesh of their vanquished enemies? Bunless burgers? Fruit cake? The answer is all … Read more
Every week on The Primer we ask a local business or product to introduce themselves in eight simple takes. This week we talk to Alexandra Bell, co-founder of smoothie bowl business Soul Boul. ONE: How did Soul Boul start and what was the inspiration behind it? Stacey [Horton, co-founder] and I met at Otago University and through mutual … Read more
Art Green’s company Riot Foods (parent company of CleanPaleo and Poppy & Olive) hit headlines this week for all the wrong reasons when it was revealed it needed $1 million in the next two weeks or risk being sold. Green and co-founder Ryan Kamins sat down exclusively with The Spinoff to reveal exactly what went … Read more
Many of us have suffered the terror of a beetroot poo, but few of us ever talk about our experience. Hayden Donnell says it’s time to bring this important issue into the light. Maybe it hasn’t happened to you yet. But it will. One day, after using the toilet, you’ll glance down and experience a … Read more
It’s certainly off the beaten track, but those who venture to this sparsely populated central Asian nation won’t regret it — just watch out for that vodka. I came to Uzbekistan mostly to see Samarkand and Bukhara, the jewels of the ancient silk road that ran between China and Europe, plus a walled city on the … Read more
Week four is all about forging new friendships at the local pub, hatching feathered friends, and the joys of natural wine. It’s our second to last week at Ballymaloe and my classmates and I have become real-life mates. We are all cooking well and with greater confidence, which is reflected in a more relaxed atmosphere … Read more
A group of entrepreneurial aunties from Ōmaka marae in Blenheim and their delicious preserves are finalists in the New Zealand Artisan Awards. The aunties of Ōmaka marae have turned their desire for tino rangatiratanga into a social enterprise, with products that are gaining national recognition. The rongoā Māori-inspired condiments, sold under the brand Manaaki, are finalists … Read more
Week two at Ballymaloe Cookery School saw Sophie and Camille inspired by another Irish domestic goddess as they continued to cook (and eat) up a storm. This week we’ve been taught mainly by Darina Allen’s daughter-in-law Rachel Allen, and it’s been another banger! Rachel is also one of Ireland’s best-known cooks, with a career that … Read more
Introducing our new series “Why I love”, where friends of The Spinoff share their favourite eating and drinking establishments. First up, Business is Boring host Simon Pound introduces one of his happy places, Gogo Music Cafe in Balmoral, Auckland. I don’t like to exaggerate, but I have been known to say that Gogo Music Cafe … Read more
Food entrepreneur and Dietary Requirements co-host Sophie Gilmour is living her best life at the famous Ballymaloe Cookery School in Ireland. In her inaugural diary, she introduces us to the inimitable Darina Allen, the school’s founder, and geeks out on all things food. WEEK ONE After my friend Camille and I sold our business, Bird … Read more
Dietary Requirements is our new monthly podcast in which we eat, drink and talk about it too, with special thanks to Freedom Farms and Fine Wine Delivery Company. On Dietary Requirements this month, Rebecca Smidt and Dariush Lolaiy from Auckland restaurant Cazador join Alice and Simon in the studio to talk about (and eat) sausages, offal, Beervana, their … Read more
Crave café has been serving locals in Morningside, Auckland for almost a decade, and is spearheading plans for a major regeneration of the suburb over the coming year. Alice Webb-Liddall talks to Crave manager and co-founder Nigel Cottle about the neighbourhood-orientated social enterprise. In 2009, Morningside existed as an in-between suburb. A train station was the landmark that kept … Read more
Whitebait season is here, and Forest and Bird is steaming mad about it. Why are we serving endangered fish in home kitchens and cafes alike? And where are the catch limits? What’s all this then? Set the nets and get out your gummies – it’s whitebait season, and nothing tastes better than an endangered fish. … Read more
Alex Casey counts down the most intriguing Instagrammed breakfasts of Sir The Mad Butcher. I don’t know about your social media diet, but I am sick of scrolling through endless pictures of smoothie bowls, protein oats and mermaid toast wondering when a foodie influencer will finally post something a) actually relatable or b) actually yum. … Read more
Every week on The Primer we ask a local business or product to introduce themselves in eight simple takes. This week we talk to co-founder of The Pure Food Co, Sam Bridgewater, whose business makes nutritionally dense and visually appealing food for people who have a hard time eating. ONE: How did The Pure Food Co start and what … Read more
Sure, cheffing is a male-dominated industry, but shouldn’t food festivals be leading the way in promoting equality? An event at upcoming food festival Visa Wellington on a Plate insists “the future of food is female”, bringing together five woman chefs to chat about the topic with broadcaster Susie Ferguson. Meanwhile, the Auckland equivalent, American Express … Read more