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Future Food

Food Culture

Well here we are, 2020 … that happened fast!  I have never felt the need to make New Year’s resolutions, but as this is a round number it does make me ponder a little on what’s next. And also, to…

Alexandra Tylee01 February 2020

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Food Myths

Health Food

And soon we’re going to have to document for consumers in real time that our agricultural practices actually deliver these social goods. I make no bones about it – I think that if we screw over our soils by nuking…

Phyliss Tichinin01 December 2019

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Sustainable Supplies

Food

Seasonal cooking and local supplies are what we’re talking about when we talk about sustainable food here.  Really seasonal and really local is an interesting way to cook – it constrains you in some ways, which can be really good…

James Beck01 December 2019

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What’s for Dinner?

Food

Cooking a meal every night, night after night is not a new thing for homo sapiens (which I assume we all are).  We have been struggling with this problem since our forebears had to put themselves under threat of being…

Alexandra Tylee01 August 2019

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Comfort Food

Food

Sometimes something as simple as having your family sitting down together at a table and eating a meal together, in the light of modern stresses, can become very precious indeed and is a wonderful opportunity to nurture and nourish.  By…

Alexandra Tylee01 June 2019

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The Blessed Drink

Food

I think for most or at least a lot of New Zealanders the ritualistic drinking of espresso coffee at times could match many ancient cult rituals. As for when this change occurred … well for those of us old enough…

Alexandra Tylee01 April 2019

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Preserve the memories

Food

Since I was very young, summer in Hawke’s Bay has for me been synonymous with haymaking, Christmas lilies, and an urgent fever of activity directed at the abundance of fruit and vegetables that burst forth.  Whenever I see a jar…

Alexandra Tylee01 February 2019

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Frozen Assets

Food

From fresh fruit used in street-stall fro-yo, to the development of New Zealand’s oldest ice creamery, to the handmade artisans who make up an essential part of the Bay brand, in ice cream there’s a narrative that illustrates perfectly Hawke’s…

Jess Soutar Barron01 February 2019

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Food and Drink Fuel Economy

Food

Hawke’s Bay food is legendary, at home and abroad, and we are the country’s best (according to BayBuzz and many others) and second-largest wine producing region.  In recent times, our natural ability to grow has been capitalised upon by an…

Rosheen FitzGerald01 October 2018

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Food as Medicine

Food

Three simple recipes to make you feel better this winter. As a cook and restaurant owner I am naturally very interested in the healing ability of different foods. One of the things that constantly draws me to the kitchen and…

Alexandra Tylee01 August 2018

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Winds of Change

Food Voices

It’s happening everywhere, things are changing and becoming more global by the minute. We are all sharing the same ideas and concepts simultaneously, and recording our experiences live. The food hospitality industry would have to be the number one victim…

Kent Baddeley01 May 2018

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Festive Fare

Social Food

Festive Fare Counting down to Christmas, the big question is what to cook for friends and family. Who better to ask than those in the Bay who produce fabulous casual food? [Their recipes follow article.] Katie Green Maina  The delightful…

Michal McKay12 November 2017

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SQUEEZING THE APPLE

Land/Farming Food

In the humble apple Hawke’s Bay has the raw ingredient for increased exports, new careers and more jobs, artisan and innovative products, and potentially the cure for cancer. Currently we witness the apple growing, then it disappears overseas, job done.…

Jess Soutar Barron04 February 2017

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Digital Degustation

Food Lifestyle Online

Not long ago, buying food online was seen as a strange, outlandish concept. David Chapman, co-owner of Taradale- based school lunch ordering service Lunch Online, tells me that when the service launched in 2011, the idea that parents of school…

Matthew Miller04 February 2017

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The Take-out evolution

Food Lifestyle

Then through the 90s the world sent us greater and greater fast-food choices: Indian, Thai, Chinese, Italian (if you count Pizza Hut), Americana mega serves of French fries. As the century turned, take- out got fancy, gourmet burgers and exotic…

Jess Soutar Barron04 February 2017

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Kai Māori

Food

It is super important for every person, regardless of culture, to maintain and honour their culinary traditions. There is a continuity of consciousness in the way we prepare food and this speaks to us both physically and emotionally. We are…

Gretta Carney04 February 2017

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Say Cheese

Food Lifestyle

In the 70s Juliet set up The Parson’s Nose, a deli-cafe in Khandallah, Wellington. Four years later she sold up and set sail for a sabbatical in Europe. It lasted a little longer than intended. About forty years longer in…

Michal McKay04 February 2017

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