Food Archive

New Zealand’s gluten-free bread, reviewed and ranked

What qualities does one look for in a great gluten-free bread?

A world beyond our feet: Rethinking our relationship with where we grow our kai

A new book aims to centre matauranga Māori in the quest to stop treating our soil like, well, dirt.

Some friendly advice for Duncan Garner as he embarks on a year of veganism

Hints for a happy, healthy vegan life as the AM Show host prepares to adopt a plant-based diet for the next 12 months.

How to assemble a Kiwi classic: 25 years of culture and kūmara fries

One of New Zealand's most revered culinary exports, BurgerFuel is also one of our most enduring.

How to make the perfect election night party spread

The best party foods to help you throw an election night shindig, whatever your politics.

Masterchef’s Josh Emett on opening a restaurant of his own

The Michelin-starred Masterchef judge tells Simon Pound what it was like working for Gordon Ramsay, and what inspired him to open two new restaurants – in 2020, of all years.

We were lovin’ it: Farewell, McDonald’s Queen Street

We bid adieu to Auckland's oldest Maccas with some saucy stories from a Queen Street icon.

Why New Zealand needs a national food strategy

What we eat defines our economy, our health, our environment and our culture. That's why we need a plan for the future of our food systems.

Pies, kombucha, burgers and Red Bull: The party leaders reveal their campaign diets

How politicians stave off the hunger pangs as they vie for our votes.

It’s 2020. How does a restaurant with the tagline ‘love u long time’ still exist?

White-owned 'Asian fusion' restaurants have been trading off casual racism for years.

Dietary Requirements: How to celebrate Korean thanksgiving

In this episode of The Spinoff's food podcast, Sophie Gilmour, Alice Neville and Simon Day are joined by chef Yutak Son for a crash course in festive Korean cuisine.

Why we eat mooncakes today, and how to make them yourself

But what on earth are Mooncakes? It's the only sweet pastry you'll need for Mid-Autumn festival.

Recipe: Edible weed salad

The myriad plants we call 'weeds' get a bad rap, but many of them are nutritious, delicious and crying out to be added to your next salad.

On cooking shows and cursing

Over the last few months, Linda Burgess has cheered herself up by watching cooking programmes. And saying fuck.

Recipe: Cauliflower, onion and olive tart

Farewell winter's veg and welcome in spring with this delicious tart, perfect for a classy lunch or a simple dinner. 

Dietary Requirements: The lockdown sourdough phenomenon

What is sourdough and why did so many people become obsessed with it during lockdown? This month’s Dietary Requirements podcast cracks open the starter to investigate.

Three Auckland eateries linked to new Covid-19 cases

Three hospitality venues are 'locations of interest' after customers tested positive for Covid-19.

Lewis Road Creamery drops health claims for its collagen milk

The company’s latest product, made with supplement company Jeuneora, has come under fire from Consumer NZ for failing to comply with food standards.

Let’s not pit anaerobic digestion against composting in the food waste fight

It's not a binary choice of one or the other, writes Brian Cox, who says the two technologies can work together for the good of the environment.

Recipe: Banana, oat and chocolate biscuits

Brown bananas ruining the aesthetic of your fruit bowl? Turn 'em into these healthy-ish biscuits to fill the tins. 

The real question of the election: how thick does your MP spread their Marmite?

What one yeasty question can tell us about politicians.

Why industrial anaerobic digestion is not the answer to food waste

Auckland Council investing millions in this so-called 'sustainable solution' amounts to little more than greenwashing, says Kate Walmsley.

Waste not, want not: The collective turning surplus food into bread and beer

A tasty way to quench your thirst and your sense of social responsibility.

Recipe: Quick and easy vege stir-fry

A whole heap of vegetables smothered in a delicious peanutty, gingery sauce – what's not to like?