Food Archive

Recipe: Ima’s hot cross buns

Yael Shochat, chef-owner of Auckland restaurant Ima Cuisine, shares the recipe for her hot cross buns – regularly voted among the best in the city.

Getting to know your food chain: traditional Italian cheeses made in Nelson

Alice Neville learns about what goes into making mozzarella, ricotta, gorgonzola and more.

What the heck’s a Crowler? It’s the future of beer, that’s what

Fresh from the tap, sealed and delivered to your door – and you can drink some, reseal it and finish later. Welcome to the latest innovation in craft beer consumption.

Everything wrong with Burger King’s ‘Vietnamese’ burger ad

Burger King’s ad for its Vietnamese-inspired burger shows customers trying to eat with a pair of giant novelty chopsticks, to which Asian-New Zealanders ask 'why'?

In times of despair, in cooking we trust

When all hope seems lost, Juliet Speedy finds solace in the kitchen.

Recipe: Cheese and onion sourdough crumpets

Another delicious reason to get hold of some sourdough starter ASAP.

I told New Zealand what chips to eat and New Zealand told me to fuck off

On Friday March 29, the Spinoff published a ranking of every chip flavour in New Zealand. Everyone promptly lost the plot. Chip ranker Madeleine Chapman wonders where she went wrong.

A trigger warning for a trotter

The censorship of a food writer's Instagram post of piggy trotters and ears on a kitchen bench is a disturbing example of how disconnected from our food we really are.  

The grape leveller: Exploring the world beyond sav, chard and pinot gris

Expand your horizons by giving these less popular white varietals some love.

Jumping in at the deep end of the pint: A hop novice hits up the beer awards

The Beer and Cider Awards are serious business in the industry - so why not send along a beer novice to see what it's all about? Sam Brooks writes.

Recipe: Sourdough pasta

Taking the time to make pasta by hand is a soothing, restorative experience, as is making sourdough bread. Combining the two, then, is a recipe for a very zen afternoon – not to mention a delicious dinner. 

New Zealand’s top five non-Cadbury marshmallow Easter eggs of 2019

With the erstwhile corporate king of Easter now a persona non grata, where's a marshmallow egg fan to turn? To this list, that's where.

Getting to know your food chain: the good oil on extra virgin olive oil

In the second part of a series in which The Spinoff gets to know who, what, where and how our food gets to our plate, Alex Casey learns about how olive oil is made.

All 122 chip flavours in New Zealand ranked from best to worst

Madeleine Chapman goes through starchy hell to rank every flavour of chip available in New Zealand.

How the summer drought brought a sheep dairy company to its knees

Despite being in its infancy, Thorvald could barely keep up with demand for its sheep's milk cheese and yoghurt. But Tasman's devastating drought has effectively put the company out of business.

When sharing food means so much more

Proceeds from the sales of a new cookbook that shares recipes and stories from people from refugee and migrant backgrounds will go towards funding a new scholarship.

Getting to know your food chain: Central Otago cherries

In the first part of a series in which The Spinoff gets to know who, what, where and how our food gets to our plate, Jihee Junn learns about cherries.

It’s not easy being green: Why the redemption of hemp is long overdue

New Zealand has lagged behind the rest of the world in its attitude to hemp, but now innovative businesses are tapping into the nutritional benefits of this ancient crop.

Recipe: Fig, hazelnut and ginger biscuits

Switch up the flavour combination to suit your mood, or the contents of your pantry.

How I learned to stop worrying and love the vegans

Restaurateur Ganesh Raj details the future-of-food epiphany that led him to the conclusion that once the meat-mad dinosaurs are gone, the world will be a better place.

Posh instant coffee is now a thing. But how does it compare to Moccona?

Samuel Flynn Scott is a coffee tragic who loves a lightly roasted single-origin bean as much as the next Wellingtonian. But he also has a thing for instant. Now, his two worlds have combined.

Recipe: Tomato pasta sauce with baked zucchini

A simple, well-executed tomato pasta is a thing of beauty.

Toker-Cola, anyone? Food and drink companies eye up ‘cannabiz’ opportunities

With 2020's 'reeferendum' on the horizon, all kinds of businesses have their sights set on lucrative new opportunities.

Dietary Requirements podcast: The Gilmour girls on hospo life, hot cross buns and 80s excess

Dietary Requirements is The Spinoff’s monthly podcast in which we eat, drink and talk about it too, with special thanks to Freedom Farms.