Kai

Why does some popcorn not pop?

A frustrated investigation from the stovetop.

By Charlotte Muru-Lanning | 10th December, 2023

Food writing isn’t really about food

With a topic so universal, it's almost always about something bigger.

By Charlotte Muru-Lanning | 9th December, 2023

Why is there mint on my halloumi?

Turns out it’s only 'authentic' halloumi if it’s from Cyprus – and includes mint. Otherwise, it’s just sparkling cheese.

By Stewart Sowman-Lund | 6th December, 2023

Food reckons from a (self-anointed) enlightened tourist

Freshly back from a trip to South Korea and Japan, our food writer shares some dining experiences she'd love to see adopted in Aotearoa.

By Charlotte Muru-Lanning | 4th December, 2023

Why are drive-thru menus so hard to read?

It didn’t used to be this way. Why have things changed?

By Hayden Donnell | 2nd December, 2023

Giulio Sturla in action at Mapu (Photo: Supplied)

The night I learned the truth about pine nuts

What happens inside one of New Zealand's most exclusive dining experiences?

By Alex Casey | 20th November, 2023

‘Ribena girls’ Jenny Suo and Anna Devathasan (Image: Getty, design: Tina Tiller)

Remembering when two teenagers nearly brought down Ribena

‘I feel like if this happened in America it would be a Disney movie by now.’

By Stewart Sowman-Lund | 18th November, 2023

Live updates editor

Download an app, push some buttons and food will appear (Image: Tina Tiller)

Milkrun might be convenient, but how much will it cost us?

We've got rapid grocery delivery in Aotearoa now, but that luxury has real social consequences.

By Shanti Mathias | 17th November, 2023

Image: Archi Banal

Remember when New Zealand lost its collective shit over chocolate milk?

Trolley theft at Pak'nSave. Schoolyard scalpers. Absolute scenes at Moore Wilson’s.

By Alice Neville | 16th November, 2023

Image: Getty Images; design Archi Banal

PSA: Chai latte is not chai

Don't be fooled by the unnaturally sweet, cinnamony, disappointingly one-dimensional drink that is chai’s namesake – it's an impostor.

By Perzen Patel | 13th November, 2023

Contributing writer

Greg Ryan’s book Continuous Ferment; and the last day of six o’clock closing at the Porirua Tavern, October 1967 (Photo: Evening Post, Ref: PADL-000185. Alexander Turnbull Library, /records/22348242)

How New Zealand’s beer culture came to be

A new book explores the history of Aotearoa through the lens of beer.

By Charlotte Muru-Lanning | 11th November, 2023

Watermelons have a long history of symbolism in Palestinian protest. (Image: Getty)

Notes on food in Palestine

In the ongoing struggle of Palestinians, food has always been central.

By Charlotte Muru-Lanning | 3rd November, 2023

The struggle to secure a table is just one of many unfairnesses of dining alone. (Images: Getty images)

A desperate plea to fellow cafe-goers

One simple trick that would make the cafe experience better for everyone.

By Charlotte Muru-Lanning | 31st October, 2023

Chef and co-owner of Tala Henry Onesemo. (Photo: Manja Wachsmuth/ Additional design: Archi Banal)

Dining that’s more specific than ‘Pacific’

Introducing Tala, the new Parnell restaurant taking a fine dining approach to traditional Sāmoan cuisine.

By Charlotte Muru-Lanning | 29th October, 2023

Wellington’s roti canai combos, ranked from worst to best

Wellington’s roti canai combos, ranked from worst to best

This Malaysian match made in heaven is a lunchtime institution in Pōneke – but not all are created equal.

By Preyanka Gothanayagi | 27th October, 2023

Sam Low’s new cookbook Modern Chinese. Image: Tina Tiller

What does it mean to cook ‘modern Chinese’?

Masterchef winner Sam Low on his new cookbook: 'It's very me: very queer and very Chinese.'

By Charlotte Muru-Lanning | 7th October, 2023