Food Archive

The festive joy of making your own fruit mince

Sure, you could buy it in a tub – hell, you could just buy a packet of ready-made pies – but that's not the point. The point is Christmas contentment.

Common ground: Behind the scenes of the hāngī

In the latest in the Frame documentary series produced for The Spinoff by Wrestler and funded by NZ on Air, we follow chef Luke Adams as he prepares a hāngī for his children's school fundraiser. 

Coconuts, curries and multiple courses: Living large in Sri Lanka

A whistle-stop tour of southern Sri Lanka is a culinary overload of colour and fragrance – but ordering a beer can be, er, weird.

The Spinoff Kitchen: How to glaze a Christmas ham

Sophie and Emerald Gilmour share two delicious glazes plus some ingenious tips for getting the best out of your Freedom Farms ham this Christmas.

Don’t bottle it: Drinks tips for summer parties

Whatever you do, don't leave people to their own devices. (But do ask them to bring ice.)

The Spinoff Hot Take Advent Calendar: December 13

Every day in the lead-up to Christmas, open the door to reveal a Spinoff writer’s short, sizzling commentary on a weighty subject. Our arbitrary and strictly enforced word limit: 365. Today: Sam Brooks on why cocktail snobbery is for losers.

Is it ever OK to put ice in your wine?

A fruity rosé inspires Henry to issue some eyebrow-raising advice, and Alice gets into the festive spirit. 

It’s bubbles season, darlings! How to choose the right fizz for any occasion

From beach outings to barbecues to battling feelings of festive stress, December is jam-packed with moments made for popping the cork on something sparkling. 

Recipe: Orange chocolate Christmas biscuits

Whip up a batch of these and festive cheer will naturally follow.

Revealed: New Zealand’s most dangerous fruit and veg

Inspired by the recently publicised onion-related peril of sausage sizzles, The Spinoff goes deep into the produce aisle and finds that getting your 5+ a day can be a risky business.

The Spinoff Hot Take Advent Calendar: December 9

Today: Kerryanne Nelson on cafes and restaurants that refuse to display prices.

The Spinoff reviews New Zealand #77: Christmas mince pies

We review the entire country and culture of New Zealand, one thing at a time. Today, Don Rowe pays tribute to the Christmas mince pie.

Recipe: Orange and ginger muesli

A very tasty breakfast treat that makes a very charming Christmas present.

Hazy in love: Is the West Coast IPA about to be dethroned? 

A new release from Sawmill has Alice praising the haze, and Henry plans his Christmas around an excellent-value, full-flavoured pinot.

The Spinoff reviews New Zealand #76: No-meat mince

We review the entire country and culture of New Zealand, one thing at a time. Today, Duncan Greive gets amongst a new fake mince from the deep south.

The big impact of tiny food

Alex Casey talks to a Rose Young, a Wellington artist who sculpts teeny tiny meals.

The Spinoff Hot Take Advent Calendar: December 3

Today: Emily Writes dismantles the Freakshake.

Slow cook your way to party perfection

Forget the barbie – with these slow-cooker ideas, all the work's done ahead of time, leaving you to swan around and mingle.

Lunching at Goodside, the Ponsonby Central of the North Shore

Earlier this week, Jihee Junn was invited to a special lunch at Smales Farm dining precinct Goodside to get a taste of what the place had to offer ahead of its public opening today.

The Spinoff Hot Take Advent Calendar: December 1

Today: Sam Brooks with a hot tip for a hot meal on Christmas Day.

Here’s how you can best support charities this Christmas

Jackie Clark from The Aunties has one Christmas wish: before you give to charities, do your research. 

Finally, we’re getting country-of-origin food labelling – so what does it mean?

The Consumers’ Right to Know (Country of Origin of Food) Bill passed in parliament last night, with support from all parties apart from Act. Here’s what it means for your supermarket shop.

He kapu tī māu? Championing te reo through tea

Two Auckland friends have combined their love of tea with their passion for te reo Māori – and turned it into a business.

Whose cider you on? A summery new drop even a hop-head can enjoy

Alice drinks outside her comfort zone, and Henry enjoys a young, fruity pinot gris named after a Martinborough legend.