Food Archive

Moore Wilson’s: the home and heart of Wellington food

This month legendary Wellington food emporium Moore Wilson’s turned 100. Samuel Flynn Scott meets Julie Moore, the most important and influential person in Wellington food.

The Spinoff Reviews: The meat-free Beyond Burger

Toby Manhire tries the freshly launched burger at vegan fast food outfit Lord of the Flies

A toast to Wellington’s toast (and its pizza, and Malaysian, and cheese, and beer, and coffee)

You never realise how good you have it until it's too late. In the first part of a series on Wellington's flourishing food scene, former resident Samuel Flynn Scott yearns for the capital's $7 menu. 

Everybody Eats: Saving the world, one hot meal at a time

One third of all food produced is thrown away, at the same time as billions of people go hungry. Simon Day met some of the people trying to fix our broken food system.

A meal out could kill my husband. Why do so few restaurants seem to care?

Tens of thousands of New Zealanders have serious food allergies, and hundreds are hospitalised each year, often because hospitality staff have mistakenly served them something they’re allergic to. A new law was supposed to stop that happening – so why has so little changed?

The Spinoff Reviews New Zealand #55: The horror of Fanta’s new Jelly Fizz

We review the entire country and culture of New Zealand, one thing at a time. Today, Alex Casey cracks open a can of horror in Fanta's new Jelly Fizz drink.

The Spinoff Reviews New Zealand #54: Hāngi flavoured chips

We review the entire country and culture of New Zealand, one thing at a time. Today, Ātea editor Leonie Hayden taste tests the new Heartland hāngi flavoured chips.

The Spinoff Reviews New Zealand #53: Daily Bread, Pt Chevalier

We review the entire country and culture of New Zealand, one thing at a time. Today, does the celebrated new bakery from the Orphan's Kitchen team live up to the Instagram hype?

The critic and the rookie: dining out at one of Auckland’s most expensive restaurants

Fine dining and fast food: who likes what best? The Spinoff’s intrepid food writers Simon Wilson and Madeleine Chapman have been checking out the high life and the fast life, starting with top Auckland restaurant, The Grove.

The Spinoff reviews New Zealand #49: LaCroix, the internet’s favourite drink

Henry Oliver drinks a crate day's worth of LaCroix, Millennial's favourite sparkling water which has just arrived in New Zealand.

How not to be a dick at a nice restaurant

With Christmas party season almost upon us, an anonymous waiter at an acclaimed Auckland restaurant explains how to avoid pissing off your serving staff, and shares some tips for getting the most out of any dining experience.

The fire inside: eating at Auckland’s most remarkable restaurant

Simon Wilson has been eating at Pasture, a restaurant that cooks with fire and fermentation and a very singular vision.

The Spinoff reviews New Zealand #49: the big chicken from Kai Eatery

We review the entire country and culture of New Zealand, one thing at a time. Today, staff from The Spinoff gorge themselves on giant pieces of fried chicken.

The Spinoff reviews New Zealand #46: the new Coke Raspberry

The Spinoff's resident youths Madeleine Chapman and Don Rowe try out the latest summer beverage.

How to launch your first restaurant… in Melbourne

He's an award winning young Kiwi chef but William Mordido's first pop-up restaurant will be held in Melbourne this month. Rebecca Stevenson finds out why.

Suck it up: why critics are good for restaurants

Now more than ever, says Simon Wilson, critics are good for restaurants and good for their customers too. The real problem in media coverage is the exact opposite: it's uncritical feel-goodism and the lack of critics.

Andrew Little is a regular at my restaurant. Here’s what I’d like to say to him about immigration

Israeli-born Yael Shochat is the owner of much-loved Fort St institution Ima Cuisine. She writes about the essential role immigration plays in her restaurant – and why the Labour leader's vow to slash immigrant numbers by 'tens of thousands' has her deeply worried.

Business Is Boring #40: the Coulter sisters of Cocos Cantina on why owner-operator restaurants rule

Imagine flying your staff to Italy for a work trip? The sisters behind the Coco's Cantina restaurant and tell Simon Pound how, and why, they did it.

Stay hungry: the insatiable appetites driving New Zealand’s restaurant and bar revolution

New Zealand’s restaurants and pubs have changed a great deal in the last 10 years, and in the next decade they’re likely to change even more. Rose Hoare speaks to our greatest bar and restaurant identities to get a sense of the forces that are transforming the hospitality industry.