Mana wahine, mana whenua: A photo essay from the Hiakai hāngī

The Hiakai hāngī was one of the most exciting events at this year's Visa Wellington On a Plate. Amber-Jayne Bain was there to document the journey of Monique Fiso and her talented international collaborators. 

The Spinoff Reviews New Zealand #98: Fergburger

We review the entire country and culture of New Zealand, one thing at a time. Today, Don Rowe eats a Fergburger.

A restaurant owner on how immigration changes will hurt her industry

Israeli-born Yael Shochat, owner of Ima Cuisine, writes about the harm the changes to the residence visa will do to the hospitality industry.

Turning waste into resource: Auckland city’s new living compost hub

Transforming food scraps into a nutrient-rich climate-change fighter is dependent on keeping it in the neighbourhood, according to the people behind a new composting initiative. 

Food Archive

Recipe: Vegan strawberry and vanilla ice cream

There's a range of dairy-free ice creams available these days, but it's a fair bet none will be as delicious – or satisfying – as making your own. 

Food podcast: In which we snack on creepy-crawlies to save the planet

Covering Climate Now: 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 go crazy for crickets in a climate week special.

Vegan Week update: In which we emerge stronger, faster, hotter, smarter, better

The Spinoff crew who took on climate change with a vegan diet for the week reflect on the highs, the lows, the pies and the fries.  

Vegan Week update: In which scrolls save our souls

A midweek update from the Spinoffers who have ditched dairy (and eggs, and meat, and fish...) for the week.  

Recipe: Quinoa chickpea pancakes with spring vegetables and harissa tahini

As part of The Spinoff's commitment to Covering Climate Now, this week the food section is vegan. Today, a delicious recipe to herald the arrival of spring. 

The Amazon’s burning – and what you choose to eat plays a part 

Connecting your everyday choices at the supermarket to a crisis half a world away might be a hard concept get your head around, but we all have power to effect change, writes Hannah McGowan.

Plant power: The Spinoff food section goes vegan (for a week)

Why we're saying adios to animal products (just for a little while). 

Future of Kiwi onion dip hangs in the balance as Nestlé factory closes

For some, it symbolises the very backbone of New Zealand's food culture. But can Kiwi onion dip survive after the factory that makes reduced cream is shut down?

Tohutao: Ngā pea kōhua ki roto i te purini tiakarete

To celebrate Te Wiki o te Reo Māori, cookbook authors, 2014 MasterChef-winning sisters and badass wāhine Māori Karena and Kasey Bird (Te Arawa, Ngāpuhi, Ngāti Manawa) have translated some of the delicious recipes from their second cookbook, Hungry, into te reo Māori for The Spinoff. Today, poached pears in chocolate.

Tohutao: Ngā momo reka o te hāmana huamata

To celebrate Te Wiki o te Reo Māori, cookbook authors, 2014 MasterChef-winning sisters and badass wāhine Māori Karena and Kasey Bird (Te Arawa, Ngāpuhi, Ngāti Manawa) have translated some of the delicious recipes from their second cookbook, Hungry, into te reo Māori for The Spinoff. Today, a tino reka salmon salad.

Recipe: Five-spice pork shoulder with crispy skin (and a cultural journey)

Simon Day learns about the history and power of Chinese five spice. 

Tohutao: Heihei parai

Karena and Kasey Bird (Te Arawa, Ngāpuhi, Ngāti Manawa) have translated some of the delicious recipes from their second cookbook, Hungry, into te reo Māori for The Spinoff. Today, fried chicken.