The Boil Up

Where does kai come from? Learning in the māra

Where does kai come from? Learning in the māra

Since taking part in growing kai from seed to harvest, my appreciation for every vegetable I eat has deepened.

By Lucinda Bennett | 15th November, 2024

The European al fresco dream people obnoxiously talk about after returning from holiday (Photo: Getty Images)

Why do we make it so hard to dine outside?

Outdoor dining seems like something a country with a very nice outdoors should be good at.

By Anna Rawhiti-Connell | 1st November, 2024

Photo: Brandee Thorburn

Why free school lunches matter – and what one group of students is doing to save them

For this Year 11 social studies class, the cuts to Ka Ora, Ka Ako funding hit close to home.

By Lucinda Bennett | 4th October, 2024

Kiwi Fish in Mt Roskill (Photo: Lucinda Bennett)

The benefits of eating unpopular fish

The least popular eating fish tend to also be the most sustainable. But the two don't have to be mutually exclusive if you know what to do with them.

By Lucinda Bennett | 23rd September, 2024

Josh’s creamed pāua with urenika (Photo: Josh Hunter/Supplied)

Matariki whetū heri kai

'Matariki is about catching up with loved ones ... and having kai together.'

By Lucinda Bennett | 28th June, 2024

Passatelli in brodo at Pasta e Cuore; fish ball soup at Sha Xian Snack.

A dream of broth

Whenever I see broth on a menu, I order it. Here's why.

By Lucinda Bennett | 18th June, 2024

A view of Kelmarna Community Farm in Auckland (Credit: Richard Parsonson)

Imagining a better food system for Aotearoa

And why it already exists... for now.

By Lucinda Bennett | 11th June, 2024

Lessons from cucina povera

Lessons from cucina povera

Why osso buco is on the menu this week.

By Lucinda Bennett | 5th June, 2024

Photo: Getty Images

Have you eaten? Thoughts on feeding grief

In times of sadness, we show love in the ways we can.

By Lucinda Bennett | 27th May, 2024

On the pain and pleasure of cooking

On the pain and pleasure of cooking

'I love it, but…': An honest conversation about the art of home cooking.

By Lucinda Bennett | 20th May, 2024

Oyster fritter and tempura oysters at the Clevedon Oyster Gallery (Photo: Lucinda Bennett)

How to make the most of oyster season

From freshness to pearls to the joy of shucking your own.

By Lucinda Bennett | 6th May, 2024

The art of the three-day birthday

The art of the three-day birthday

We get but one birthday a year – why not make it last as long as possible by scheduling as many meals with friends and family as you can?

By Lucinda Bennett | 1st May, 2024

Market haul from a few weeks back, when there were still firm fuzzy peaches but the quinces had arrived, heralding the end of summer (Photo: Lucinda Bennett)

How to make the most of your market haul

When faced with an abundance of radiant, fairly priced produce, I will always buy too much. But I refuse to let anything go to waste.

By Lucinda Bennett | 20th April, 2024

What does a uni student with two part-time jobs eat?

What does a uni student with two part-time jobs eat?

'Your Instagram makes it look like you buy lunch from Munchy Mart every day. Is this true?'

By Lucinda Bennett | 15th April, 2024

Photos: Lucinda Bennett

Two brilliant breakfasts in Ōtautahi

Instagram will only get you so far in a new city. To find the best feeds, you need an uncle who loves an 'unpretentious' brekky spot.

By Lucinda Bennett | 24th March, 2024

‘A child’s dream’: Baking bread in Palestine

‘A child’s dream’: Baking bread in Palestine

Even in its simplest form, bread is a dream – but it should be a dream that's easy to fulfil.

By Lucinda Bennett | 13th March, 2024

A selection of work lunches eaten by friends last Tuesday (Photos: Supplied)

The perfect work lunch doesn’t exist

Do you eat your work lunch al fresco, al desko, or not at all?

By Lucinda Bennett | 6th March, 2024

An IKEA canteen in Sydney (Photo: Wikimedia Commons)

I dream of food courts

Where can we go, when we need to sit for a while and eat a plate of affordable, sustaining kai?

By Lucinda Bennett | 26th February, 2024

Swapping snorkel and mask for knife and fork

Swapping snorkel and mask for knife and fork

Discovering Pacific marine life on a plate (a little guiltily).

By Gabi Lardies | 10th February, 2024

Contributing writer

There’s no need to get creative when the produce is this good. (Photo: Getty Images)

Got way too much summer veg? Just cook it

Avoid decision paralysis and just get that surplus produce into a pot (or oven, or food processor).

By Liv Sisson | 5th February, 2024

Commercial editor