The no-nonsense comfort food is enjoying something of a renaissance, and Anna King Shahab has come up with some simple meal starter ideas to spark your mince-spiration. T-paper, flour, mince. The grocery shopping priorities of our nation were revealed unceremoniously when Covid-19 made “panic buying” a household phrase earlier this year. It wasn’t all doom … Read more
Lockdown forced restaurants to find new ways to stay in people’s lives. Anna King Shahab speaks to Sid and Chandni Sahrawat about their new range of sauces and spice blends for home cooks, and shares some recipes. Running three of Auckland’s top restaurants through a pandemic has been a rollercoaster for Sid and Chandni Sahrawat, … Read more
What we eat defines our economy, our health, our environment and our culture. That’s why we need a plan for the future of our food systems, writes Angela Clifford, CEO at Eat New Zealand. Eating is the action we do more than anything else. We spend tens of thousands of dollars on food each year. … Read more
Finally, New Zealand is getting country-of-origin food labelling. But the recently released draft regulations are a missed opportunity to provide consumers with clarity around where their food comes from and how it’s produced, writes Hilary Pearson of Freedom Farms. It seems a bit laborious to rehash the already storied history of the Consumers’ Right to … Read more
As sure as a floor strewn with wrapping paper and a mild hangover, the days following Christmas will bring leftover ham. Simon Day shares some tasty ideas for how to deal with it. My favourite part of Christmas comes after December 25 itself. I embrace the days and weeks, even months, of leftover ham. I … Read more
Dietary Requirements is The Spinoff’s monthly podcast in which we eat, drink and talk about it too, with special thanks to Freedom Farms. This month, we’re joined by Hilary Pearson, general manager of Freedom Farms, for our Christmas episode. To listen, use the player below or download this episode (right click and save). Make sure to subscribe via iTunes, or via … Read more
Three glaze recipes to take your festive feast from ho-hum to ham-azing. In the middle of November, my aunt suggested in our family WhatsApp group that Christmas lunch should go meat-free in acknowledgement of climate change. I froze at my desk where I’d taken a moment to procrastinate. While I support her sentiment and am … Read more
This December, with the help of other generous food businesses, Freedom Farms will deliver 40 Christmas hampers to women affected by domestic violence. “What’s this?!” I hear you cry. “A Christmas story at the beginning of October? Madness!” I know, I know. But look, someone has to be first. Better you be eased in gently … Read more
Simon Day learns about the history and power of Chinese five-spice. Both the origins of Chinese five-spice and the flavour itself are a little mysterious. My internet investigations revealed the powder’s name could be in reference to the use of five spices (although this often grows to six or seven), or it could refer to … Read more
Welcome to the Cheat Sheet, a clickable, shareable, bite-sized FAQ on the news of the moment. Today, it’s all about African swine fever and the pending aporkalypse. TL;DR: It’s “the biggest animal disease outbreak the planet the planet has ever faced”, and Kiwi pork lovers need to do their bit to protect our local pigs. African … Read more
In which Al Brown praised Simon Day’s grillin’ skills and we got it on tape… and then disaster struck. But don’t worry, the recipes survive. If legendary chef Al Brown demands you cook his own recipes for him, you spend all night in the kitchen. And when he tells you how delicious everything is and … Read more
Over some festive fizz and a spot of good-natured mother-daughter ribbing, Sophie and Emerald Gilmour share two delicious glazes plus some ingenious tips for getting the best out of your Freedom Farms ham this Christmas. Whether you want a classic glazed ham or something a bit jazzy, Freedom Farms, Dietary Requirements co-host Sophie Gilmour … Read more
Alarmed by the disconnection between his food and its source, Simon Day visits the home of his bacon. I‘ve eaten a lot of bacon. And roast pork shoulder with crispy crackling. I’ve used cured pig’s cheek to make carbonara. Glazed ham at every Christmas. And barbecued so many sausages. But I’d never recognised how disconnected … Read more
What, a paella made with pasta?! We know, but wait, it gets better – Freedom Farms’ delicious new smoked pork chorizo features too. Much of the deli meat − cured products such as salami, chorizo and the like − sold in New Zealand is made from imported ingredients, and under current laws, there’s no requirement … Read more