LegaSea

By David Wrigley For as long as people have inhabited these islands, we have been a nation of fishers. Ever since Te Ika-a-Māui was pulled from the ocean, we have fished for fun, for sport, for profit, and for kai. This close relationship with the ocean and all that swims in it hasn’t always been […]

Raspberry & Orange Shrub

Words and Images by Emma Galloway I don’t drink alcohol, so I’m always playing around with alcohol-free beverages that still have a celebratory air about them. Fruit shrubs (aka drinking vinegars) are one I turn to throughout the year, using all manner of seasonal fruit and flavourings. Here I’ve kept it simple with raspberries and […]

Grinding Out Waste

Excelso coffee have long been on a path of reducing their waste, be it sewing the sacks the coffee beans come in into cool reusable bags and aprons or encouraging their clients to ditch the single use coffee cups, they are always looking for new ways to lessen their environmental impact. But what about the […]

Clam Chowder

  Recipes by Neil Sapitula from Saltwater Seafood Grill and Oyster Bar, Images by Brydie Thompson Our play on New England clam chowder and a favourite amongst New Zealanders. We use the tuatua clams, but if you can’t source these any clams will do. 500g tuatua clams 2 litres fish stock 1 litre cream 300g […]

Better Together

Words Denise Irvine The unique Te Kāroro Nature Precinct unites taonga at Rotokauri. It doesn’t get much better than this Nourish assignment, and for a moment it’s all about food: ring-tailed lemurs at Hamilton Zoo are gently and delicately nibbling almonds and peanuts from my outstretched hands, jostling for position and treats. Their leading lady, […]

Raw Rhubarb Spring Salad

Recipe and image by Kathy Paterson It was years ago that I first had raw rhubarb in a salad and it is quite the game-changer with its savoury tang. Be sure to choose slender bright red-pink young stems, which are more delicate in flavour. Serve as part of a shared meal with salmon, an oily […]

Kokoda

Recipes by Neil Sapitula, Saltwater Seafood Bar a& Grill,  Images by Brydie Thompson As we move into spring we get very excited that raw fish dishes come back into season and there’s none better than kakoda. The perfect dish to serve as an entrée at your dinner party. The recipe states that at the end […]

AVOCADO AND BROAD BEAN PANZANELLA

Words and images by Amber Bremner This loose interpretation of panzanella (Italian bread salad) is my idea of spring on a plate, though I’d be delighted to eat it any time of year. Toasted cubes of sourdough are tossed with chunks of avocado, podded broad beans, spring onions, salad greens (I used pea tendrils from […]

It’s Time to Make Waste History

Words Emily Gray, Images Alex Spodyneiko “We have the solution to make waste history.”  So states Vincent Callister. The founder of event waste management company Waste Wizards is on a mission: to provide coffee drinkers with an easy and sustainable alternative to single-use coffee cups. Needing to diversify Waste Wizards during the Covid-19 pandemic, Vincent […]

Mighty Oak in Morrinsville

Words Denise Irvine, Images Ashlee DeCaires “Build it and they will come,” is the famous line from the movie Field of Dreams, and it seems a pretty good fit for Oak Eatery, in Morrinsville. Oak is the up-to-the-minute café at the Lockerbie Estate on the northern outskirts of town, and on this blue-sky Friday morning […]