Wellington has come in for a bashing recently, but complaints about house prices, weather and infrastructure only tell part of the story. Lucy Revill shares a few of the things she’s most excited about for summer in the capital. At some point in my mid 20s, I decided to stop staring mournfully into my long … Read more
In the first in a series of Wellington-focused food comics, Liliana Mañetto Quick illustrates why she loves Cha, a haven of calm on Courtenay Place.
Accusations of cultural appropriation in the restaurant world have made headlines in recent months, but why aren’t we talking about the white-owned ‘Asian fusion’ eateries that continue to trade off casual racism? One day, I walked past Auckland restaurant Monsoon Poon. I’ve ambled past the area plenty of times, but never with any real interest; … Read more
Praise all that is good and holy, hospitality businesses are allowed to reopen next week – with a bunch of restrictions. Here’s what you need to know. Takeaways are back on next week, right? Thank god, I’m sick of cooking. Yes, New Zealand is moving down from alert level four to alert level three at … Read more
As the pandemic escalates, New Zealand’s already-struggling restaurants and bars are wondering how they’ll get through. The New Zealand hospitality industry is bracing itself as the coronavirus pandemic continues to escalate. Chinese restaurants have been hit hardest, with many entering their second month of seeing business down by up to 50%. But now, in the … Read more
Tis the season for hangovers, so we convinced some of New Zealand’s most experienced consumers of food and/or drink (OK, Spinoff staff and a bunch of chefs/hospo people) to share their tried-and-true culinary remedies. A hangover is a very individual thing. For some, it manifests as a splitting headache and extreme tiredness. Others are gripped … 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 one of Wellington’s finest sons, musician and food writer Samuel Flynn Scott. In our Wellington special, capital culinary evangelist Samuel Flynn Scott joins fellow displaced Wellingtonian Alice (plus … Read more
Small businesses have told The Spinoff that hefty commission fees from the global delivery giant are pushing them to the brink, and are asking why global fast food chains get a discount. Small hospitality businesses are paying substantially higher commission rates to Uber Eats than fast food giants using the food-delivery app, and some say … Read more
Inspired by the ethos of food-rescue organisation Kaibosh, chef Kelda Hains looked to the past to champion unloved ingredients and showcase clever waste-minimising techniques at her All Taste, No Waste dinner during Visa Wellington On a Plate. Ever glanced at those supermarket bags of pre-cut broccoli florets and wondered what happens to the stalks? Kelda … Read more
We review the entire country and culture of New Zealand, one thing at a time. Today, Alice Neville critiques a curious culinary union. Fusion cuisine gets a bad rap, but some of the finest dishes on earth are culinary mash-ups. Would you really want to live in a world where there’s no bánh mì, where … 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