Food

Behind the scenes as a small business opens up after lockdown

The folks at Electric Chicken show us what it's like to be a small business operator transitioning into a new, post-lockdown world.

Comedian James Roque teaches us his favourite Filipino eggplant recipe from lockdown

Comedian and writer James Roque shows us how to make a "very traditional/lazy Filipino meal" called tortang talong (eggplant omelette) paired with garlic fried rice. To…

Queuing up for Maccas at alert level 3

It's been a long 4-5 weeks without our takeaways fix. Baz Macdonald braves the lines at a McDonalds drive thru on the first day of alert…

Restaurants are begging us not to order through delivery companies

Delivery companies can take such a high cut that it's not worth it to open at all.

How to make the best easiest no-knead bread

Re: head of content Anna Harcourt has been making this bread every weekend for the past year, and now flour is finally back in supermarkets, you…

What bread says about our food security

Flour is finally back on the shelves after nearly a month of lockdown. While New Zealand is self-sufficient with milk, meat, fruit and vegetables, it turns…

Comedian Johanna Cosgrove teaches us her favourite 2-ingredient recipe from lockdown

For some reason, staying confined to our homes has rendered us all bread makers and comedian Johanna Cosgrove is no exception. She shows us how to…

Vulnerable families are struggling to eat during lockdown

The level four lockdown has been disruptive for every single New Zealander, and we’ve all had to make changes to how we would normally eat and…

Three things you can grow during lockdown without going to a garden centre

Two weeks into the nationwide Covid-19 lockdown people are stuck at home with loads of time but no idea how to use it productively. I decided…

Here's what you need to know about washing groceries

Many of us will have wondered what to do with our groceries when we get home from the supermarket. Do we need to wipe down our…

Five tips to shop normally at this abnormal time

It can be hard not to over-buy at the supermarket at the moment. Lines to get in the door can be half an hour long, and…

Why we love 'gross' Chinese food

When news broke that the coronavirus likely originated from a Wuhan wet market (a street market selling fresh produce), Chinese people were immediately demonised in the…

What's with our love of homemade?

Sauerkraut and bread are some of the things that more and more people seem to be spending time to make themselves nowadays. Are they just fads,…

Reusabowl

This Wellington startup has a solution for the takeaway containers we keep throwing away
Every Friday, Sarah Booher would bike around the corner to pick up takeaways…

Carving a space for Chinese artists at Auckland's Mercury Plaza

Growing up in Auckland, Ross Liew didn’t think he was brought up Chinese. “But turns out,” he says, “it just didn’t look Chinese or sound Chinese.…

How to forage your own meal

Take "cooking from scratch" to a whole new level by foraging for ingredients for your next meal. Filmmaker and master forager Martin Sagadin takes some friends…

The Hāngi Master

To celebrate Matariki, one of the hāngi masters from The Maori Kitchen has brought a traditional hāngi pit to Britomart's Takutai Square in Auckland.

History of the Kiwifruit

Yes, the rumours are true - kiwifruit originated from China. The fruit that we tie so closely to our national identity, that shares a name with…

Refill Nation: changing how communities shop

Jackson left his career in finance to open a bulk food store. And what exactly is that? Imagine a supermarket, but minus the wasteful packaging. Bring…

PREP's Coconut Tomato Spaghetti

Natalie from PREP traded in long days on the road as a truck driver for long days in the kitchen as the founder of PREP - a…

Truck driver turned professional meal prepper

While driving trucks for a living, Natalie got frustrated with the lack of healthy food options on the road so she did something about it. Natalie…

Urban city gardens are feeding bees

In the depths of Auckland's concrete jungle is a green space farming organic produce not just for humans, but for bees.

It's all in the name of…

The authenticity of a hāngi

Is a hāngi really a hāngi if it's not cooked underground? The Māori Kitchen is bringing Tāmaki Makaurau the real deal - kai that's been slow-cooked…

Why do we pay extra for alternative milks?

So you're lactose intolerant, vegan, or maybe just as 'alternative' as your choice of milk - why should your wallet bear the brunt? We're demystifying why…

What would an atheist Xmas be?

We wanted to get a glimpse of what the ultimate atheist Christmas would look like so we asked our pal Harley.

Kiwi Christmas

Big breakfast? BBQ and backyard cricket? What are your Christmas traditions?

5 tips to reduce waste these holidays

Boxing Day sales may be tempting, but do you really need a giant inflatable donut? Here are some tips on how you can reduce your waste…

Kaicycle

You've heard of recycling, but what about 'Kaicycling'? Down in Te Whanganui-a-Tara, the team at Kaicycle are taking food scraps & turning them into delicious fruit…

Cooking on a budget

Have you fallen on hard times? Maybe you're pilfering away those pretty pennies? We've got you covered: here's Nathaniel with 3 meals you can whip up…

Tips from a kaimoana professional

Nothing says Kiwi summer more than a sunny afternoon and a little kaimoana ?? Catch some quick tips from Rose, to get the most out of…