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Lucinda Bennett

Guest writer

Lucinda Bennett is a writer and educator based in Tāmaki Makaurau, Aotearoa. She writes The Spinoff's food newsletter The Boil Up.

Oyster fritter and tempura oysters at the Clevedon Oyster Gallery (Photo: Lucinda Bennett)

How to make the most of oyster season

From freshness to pearls to the joy of shucking your own.

By Lucinda Bennett | 6th May, 2024

The art of the three-day birthday

The art of the three-day birthday

We get but one birthday a year – why not make it last as long as possible by scheduling as many meals with friends and family as you can?

By Lucinda Bennett | 1st May, 2024

Market haul from a few weeks back, when there were still firm fuzzy peaches but the quinces had arrived, heralding the end of summer (Photo: Lucinda Bennett)

How to make the most of your market haul

When faced with an abundance of radiant, fairly priced produce, I will always buy too much. But I refuse to let anything go to waste.

By Lucinda Bennett | 20th April, 2024

What does a uni student with two part-time jobs eat?

What does a uni student with two part-time jobs eat?

'Your Instagram makes it look like you buy lunch from Munchy Mart every day. Is this true?'

By Lucinda Bennett | 15th April, 2024

Photos: Lucinda Bennett

Two brilliant breakfasts in Ōtautahi

Instagram will only get you so far in a new city. To find the best feeds, you need an uncle who loves an 'unpretentious' brekky spot.

By Lucinda Bennett | 24th March, 2024

‘A child’s dream’: Baking bread in Palestine

‘A child’s dream’: Baking bread in Palestine

Even in its simplest form, bread is a dream – but it should be a dream that's easy to fulfil.

By Lucinda Bennett | 13th March, 2024

A selection of work lunches eaten by friends last Tuesday (Photos: Supplied)

The perfect work lunch doesn’t exist

Do you eat your work lunch al fresco, al desko, or not at all?

By Lucinda Bennett | 6th March, 2024

An IKEA canteen in Sydney (Photo: Wikimedia Commons)

I dream of food courts

Where can we go, when we need to sit for a while and eat a plate of affordable, sustaining kai?

By Lucinda Bennett | 26th February, 2024

From left, hāngī, fry bread and ika on the beach at Whatuwhiwhi, fig leaf plum torte and fish and chips on the sand at Takapuna (Photos: Lucinda Bennett)

Why beach kai is the best

Is there anything better than eating food that's hot and salty when you’re hot and salty yourself?

By Lucinda Bennett | 27th January, 2024