Food Archive

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.

LA chef Nancy Silverton brings her delicious simplicity to Wellington

Nancy Silverton is one of the world’s great chefs and for three nights in August, she took over a restaurant in Wellington. Simon Day was there.  The first thing legendary Californian …

Recipe: Preserved lemons

Got a surplus of lemons? Make these and you'll be thanking yourself in those months when they're few and far between. 

Food podcast: Big-ups to the beer, biscuits and badass hospo scene of Wellington

In this month's Dietary Requirements, we're joined by one of Wellington's finest sons, musician and food writer Samuel Flynn Scott. 

Confessions of an energy drink addict

Countdown's restriction on the sale of energy drinks to under-16s came into force this week. Avid energy drink consumer Sam Brooks writes on his relationship with the buzzy beverages.

Hemp, pūhā and not a patty in sight: welcome to the future of burgers

A pair of innovative Kiwi startups have partnered with a Kiwi burger behemoth to bring two delicious, nutritious and under-appreciated local ingredients to the people.

‘Not a level playing field’: NZ restaurants speak out on Uber Eats

Small businesses have told The Spinoff that hefty commission fees from the global delivery giant are pushing them to the brink, and are asking why global fast food chains get a discount.

Inside Wellington’s obsessive and hyper-competitive cheese scone scene

Alice Neville dives into Wellington's doughy underbelly to uncover the eye-opening truth about the capital's passion for this humble baked item.

The Spinoff Reviews New Zealand #97: Paradise Indian Food’s new bakery

We review the entire country and culture of New Zealand, one thing at a time. Today, Alice Neville leads a team of taste-testers in sampling the latest string to Indian culinary powerhouse Paradise's bow. 

Clarke Gayford on how to look after the ocean as we take from it

Kate Underwood shared some special seafood with Clarke Gayford and spoke to him about why the way we fish is so important.

A romantic candlelit dinner with 23 naked strangers

Josie Adams went along to the Naked Dinner and found it stimulated all the wrong hormones.

Recipe: Zingy beetroot and carrot salad

When you crave fresh, bright flavours but summer veges seem far away, throw together this simple salad.

The secret to raising hearty children? Baking in bulk (and this gingernut recipe)

At school camp, the children are banned from having phones, laptops, lollies, chocolate, money, cotton clothing or independent thoughts. They, are, however, allowed home baking – but it's gotta be hearty. 

Review: George Clooney’s sexy tequila

George Clooney sold his tequila company for a billion dollars – but is it any good? The Spinoff finds out.