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one great meal:

Kate Richards profiles a simple Birkenhead eatery where there are 25 types of soup – all of them life-changing. If, like me, the thought of heading to New Flavour to share a plate of pork and chive dumplings for the 236th time makes your heart sink, I have the solution. There’s a place called Yummy Korean BBQ on a bland […]

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updating a classic

Alexa Johnston’s delightful renditions of New Zealand baking resulted in a best-selling series of cookbooks. Delaney Mes talks to her about updating another New Zealand classic – the Edmonds Cookery Book.

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Digest May Changmai

eating in chiang mai

Simon Farrell-Green has recently come back from a week’s eating in Chiang Mai and this is his pick of four things to eat.

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Digest May Tropical

tropical treats

Our intrepid correspondent, nutritionist Sarah Ley, attends a fruit tasting in Far North Queensland. With an afternoon to spare at Cape Tribulation in Far North Queensland, our travels were more than rewarded when we happened upon a tropical fruit tasting.

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Digeset May Foodtourism

thoughts on food tourism

With F.A.W.C! winter series approaching in June, Greig Buckley has some thoughts on the importance of food tourism – and our role as food writers in it. It’s November 2015 and we crest the Titiokura Saddle at 708 metres on the Napier-Taupo road and there ahead is the bountiful Hawke’s Bay, spread out before us.

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notes from the open mic night

Practical Notes on Plagiarism and Copyright by Lauraine Jacobs Definitions: A plagiarist is one who takes and uses as one’s own the thoughts, writings, inventions etc of another person: Or to copy literary work or ideas improperly or without acknowledgement. Copyright is an exclusive right given to the originator for a fixed number of years, for his/her work. Notes: • […]

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an indian excursion

A whirlwind trip to India with the patrons of the Auckland Writers Festival takes in a charming hotel, a couple of modern Indian cookbooks – and Bolliwood hysteria.

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what I’m cooking

Late-summer, low-maintenance salads have been the order of the day at my house lately. From an easy caprese with tomatoes and basil from the garden, to raw grated courgette with good-quality olive oil and parmesan and herbs, to roasted kumara

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