Summer reissue: Chef Monique Fiso joins us for a chat about Hiakai – her acclaimed Wellington restaurant, and the title of her stunning new book. First published November 3, 2020. Independent journalism depends on you. Help us stay curious in 2021. The Spinoff’s journalism is funded by its members – click here to learn more about how … Read more
The only published and available best-selling indie book chart in New Zealand is the top 10 sales list recorded every week at Unity Books’ stores in High St, Auckland, and Willis St, Wellington. AUCKLAND 1 A Promised Land by Barack Obama (Penguin Random House, $70) The first volume of Obama’s presidential memoirs, released four years after … Read more
Locked down in Brisbane, chef Te Tangaroa Turnbull finally read the cookbook they’d been waiting for – and was moved to tears. Hiakai may be the most important cookbook yet written in Aotearoa. A foundation text for the use of traditional Māori ingredients, it deserves to be read alongside the likes of René Redzepi’s Noma … Read more
This month on Dietary Requirements, chef Monique Fiso joins us for a chat about Hiakai – her acclaimed Wellington restaurant, and the title of her stunning new book. Calling Monique Fiso’s new book a cookbook doesn’t really do it justice – there’s so much more to it, tracing her personal journey and charting the history … Read more
The only published and available best-selling indie book chart in New Zealand is the top 10 sales list recorded every week at Unity Books’ stores in High St, Auckland, and Willis St, Wellington. AUCKLAND 1 Ottolenghi: Flavour by Yotam Ottolenghi and Ixta Belfrage (Ebury, $60) Charred peppers and fresh corn polenta with soy-cured yolk. Potato salad … Read more
The only published and available best-selling indie book chart in New Zealand is the top 10 sales list recorded every week at Unity Books’ stores in High St, Auckland, and Willis St, Wellington. AUCKLAND 1 Ottolenghi: Flavour by Yotam Ottolenghi and Ixta Belfrage (Ebury, $60) “Every time we publish a book, it feels like the … Read more
The only published and available best-selling indie book chart in New Zealand is the top 10 sales list recorded every week at Unity Books’ stores in High St, Auckland, and Willis St, Wellington. AUCKLAND 1 Searching for Charlie: In Pursuit of the Real Charles Upham VC & Bar by Tom Scott (Upstart Press, $50) “There … Read more
The Hiakai hāngī was one of the most exciting events at this year’s Visa Wellington On a Plate. Photographer Amber-Jayne Bain was there to document the journey of Monique Fiso and her talented international collaborators. There aren’t many people in the world who work harder than Monique Fiso. She is driven to excel, but with … Read more
Simon Day dined alone at Monique Fiso’s Wellington restaurant Hiakai, and discovered it was the perfect way to appreciate the meaning of this special food. “Would you like a few more minutes with your phone?” the waitress at Hiakai asked sympathetically as I mashed a final goodbye text to my wife on the touchscreen. I’d … Read more
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
No-nonsense 31-year-old Māori/Samoan woman Monique Fiso is behind one of the most anticipated restaurant openings in years. Get ready, Wellington. This post was originally published 29 October 2018 Wood-fired kareao and asparagus with salted buffalo curd, pine dust and a pine needle vinaigrette. Kina panna cotta with smoked kahawai, green-lipped mussels, caviar and kawakawa oil. … Read more
No-nonsense 31-year-old Māori/Samoan woman Monique Fiso is behind one of the most anticipated restaurant openings in years. Get ready, Wellington. Wood-fired kareao and asparagus with salted buffalo curd, pine dust and a pine needle vinaigrette. Kina panna cotta with smoked kahawai, green-lipped mussels, caviar and kawakawa oil. Kaipara oysters with horopito mignonette granita and koromiko … Read more