Why you should (and shouldn't) drink Beaujolais right now

This Thursday is Beaujolais Nouveau Day, and you don’t have to buy into a quaint-French-custom-turned-grotesque-celebration-of-capitalism — or drink something that tastes like raspberry vinegar — to get involved. 

Read on.

Face to face with my food: a day on a pig farm

Alarmed by the disconnection between his food and its source, Simon Day visits the home of his bacon.

It’s time to ban all Kiwiana fusion foods

After a harrowing experience in a Countdown, Hayden Donnell calls for a moratorium on all classic New Zealand snack mash-ups.

The Spinoff reveals 2018’s hottest Halloween treats

What to offer trick or treaters to ensure you’re the most popular house in the neighbourhood, according to kids.

The case for buying one of New Zealand’s most expensive whiskies

Hayden Donnell surveys one of the more rare whiskies to ever go on sale in New Zealand, and asks whether it’s worth its gigantic purchasing price.

Food Archive

Recipe: Asparagus carbonara

Get your fill of the glorious green spears because they're here for a good time, not a long time – and they make a damn fine addition to a classic carbonara.

Chef Ben Bayly on why hospo needs to up its game on mental health

Facing criticism, comparison and scrutiny every day takes its toll. Heaping even more pressure on someone who's suffering isn't the answer, writes chef and MKRNZ judge Ben Bayly.

Is this New Zealand’s most exciting chef?

No-nonsense 31-year-old Māori/Samoan woman Monique Fiso is behind one of the most anticipated restaurant openings in years. Get ready, Wellington.

Revealed: Harry and Meghan’s NZ dining schedule

The expectant royals are here for five days – plenty of time to sample some of Aotearoa's finest cuisine.

Why most wines are boozier than you think

Henry dives into a big, bold Spanish red, while Alice samples an easy-drinking Kiwi hop fest.

No vowels, big flavours: WTF is Kyrgyz cuisine?

Spoiler alert: it's hearty, it's humbling and it involves horse.

Huge if true: Are avocados and almonds really not suitable for vegans?

According to a theory that's gained traction online, vegans should be spurning smashed avo and an almond milk flat white at brunch this weekend. But an Oxford ethics professor says it's not so simple.

Beer and a shot (of gin): the dive bar favourite comes to NZ

Alice welcomes the zombie hopocalypse with open arms (and gin), while Henry sups upon a spicy syrah from a Hawke's Bay OG.

How do you make the perfect cup of tea, really?

Inspired by a weak reality TV brew and The Spinoff's own tea bag tapes, Alex Casey spills the tea on making the perfect cuppa. 

The flour and the glory: The Great Spinoff Bake Off

We lured an official judge from The Great Kiwi Bake Off into the offices to critique our cakes, and it was an emotional rollercoaster. 

Shock confession: I love plane food

Think aeroplane food is bleak, cliched and kind of awful? You're wrong, and here's why. 

Wake up, New Zealand: sandwich bread may be on the verge of extinction

A huge if true newspaper report this week has raised the possibility that sandwich bread could soon be a thing of the past. Calum Henderson investigates.