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All Hail Melb

All Hail the Melbourne Food Scene

Niki Bezzant was among the food-lovers who crossed the ditch for the recent Melbourne Food and Wine Festival…

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what i’m cooking … alison lambert

Dunedin’s Alison Lambert celebrates Otago’s best produce in her cooking, and this year has been experimenting with fermentation.

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eating away: south america

Fiona Smith travelled through South America in September, visiting the Galapagos Islands and walking the Inca Trail as well as enjoying some fascinating meals. She shares some highlights…

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what i’m cooking… nicola galloway

Nicola Galloway lives in sunny Nelson, where she writes and photographs the award-winning food blog Homegrown Kitchen (a finalist in the Best Publication category of the Culinary Quill Awards in 2013 and 2015). She’s currently working on her fourth cookbook, which will be published by Potton & Burton in March 2017. We asked her what she’s been cooking lately.

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changing the waste conversation

Jonathan Bloom was the keynote speaker at our recent conference. Jonathan is a US-based journalist and consultant on the topic of food waste, who wrote the book American Wasteland and created the website Wasted Food. Jenny Marshall, sector group coordinator for WasteMINZ, reports on what he had to say.

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report: the future of food

At the recent Food Writers New Zealand conference, a panel of food experts pondered the future of food. Niki Bezzant chaired the panel, and reports on the thought-provoking discussion. What is the future of food? That’s the rather hefty question we sought to address in the panel discussion at this year’s Food Writers New Zealand conference. It was a big […]

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defining our food identity

Food is a major part of what defines us as Kiwis but it doesn’t get the same attention as other New Zealand cultural icons such as the great outdoors, rugby or even Dave Dobbyn, writes Sarah Meikle.

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one great meal: truffles at the engine room

In July, The Engine Room hosted a truffle dinner for two of Waipara’s finest producers. Simon Farrell-Green went along for one of the winter’s best dinners.

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