Food & Recipes

December 30th 2008
Teenagers taste for Food over Footy


Many Pacific teenagers dream of using their talent for sport to get out and see the world. But one South Auckland teenager traded playing rugby league to sharpen his culinary skills to help him train to become a chef.

December 29th 2008
Taking South Pacific food and flavours to the world


New Zealand-born and Fijian-raised chef Robert Oliver wants to take the unique tastes of Fiji and the South Pacific to the world with a cookbook titled Mai Kana.


November 7th 2008
Pacific cooking demos a great success


Cooking demonstrations on healthy food preparation may have struck the right chord with local Pacific communities in Auckland.
Read more


Fritter me timbers - When the kids act up, JOE LAM swaps his chefs toque and dons his other hats; cop, doctor, whatever it takes to bring back order. Enter the pirate captain and his Seafood Fritter pacifier.
Issue 28

Colocasia Esculenta - SPASIFIK food columnist JOE LAM discovers the origins of a staple food for Polynesians, the taro, and includes it in his latest dish.
Issue 27
Pudding of Poi - Poi (pronounced pour – ee) is a Samoan dessert made from bananas that are mashed in coconut cream, sugar and a touch of lemon juice or zest.
Issue 26

The Lamburger - Pop quiz: When is a hamburger, not a hamburger? Answer: When it is a Lamburger. JOE LAM comes up with an alternative to the takeaway joints even the kids can make at home.
Issue 25


Seared Yellow Finned Tuna on a Taro, Bean and Choy sum salad - Joe Lam creates a delcious, light lunch using the winning combination of wine, tuna and a summer day.
Issue 24

Just a nibbling reminder - When hosting parties over the coming festival season your guests are sure to have plenty to drink. But make sure there’s something to nibble on too, advises SPASIFIK food columnist JOE LAM, who has conjured up some delectable treat ideas.
Issue 23


Joe's old school lamb - Memories of his school days in Nelson flood back as JOE LAM cooks up an old Sunday roast lamb classic, with the spuds but minus the taro.
Issue 22


Home made pasta - This issue SPASIFIK’s food columnist JOE LAM shows us how to make and cook delicious fresh pasta for all your winter dishes.
Issue 21


Feijoa Puligi - Making a delicious and fancy looking dessert is easy, providing you follow the basic rules.
Issue 20




The Fast Fish Dish - A delicious Snapper recipe
Issue 19

Let's Wrap - If you're tired of boring sandwiches and filled rolls why not try a tortilla wrap, writes healthy eating guru Seru Mar.
Issue 28
A healthier taste of home - Traditional island dishes taste great, but should be eaten in moderation with ingredients substituted for healthier alternatives. SERU MAR shows you how with his tasty lamb curry special.
Issue 27

Food to warm the soul - Seru Mar conjures up a delicious triple S special; soup, seafood and salad. For an entree we have a Thai-Style Seafood soup. And to keep our energy levels up, a high protein fish dish as a main dish, with Raw Energy Salad, dressed simply with lemon juice, salt and pepper on the side.
Issue 26


A Taste of Fiji - SERU MAR brings back an old Fijian favourite and a couple of tasty salads for good measure.
Issue 25
Smokin' Dishes - Healthy eating guru SERU MAR stays outdoors with these smokin’ new dishes. Smoking food is easy, quick and healthy - you can smoke all kinds of meats, fish, and vegetables. Seru shows us how with a combination of smoked Kahawai, corn fritters and potato salad.
Issue 24


Ahh... BBQ time - It’s that time of the year when we do most of our cooking, outside. Our nutrition guru SERU MAR has the barbeque remedy that won’t weigh you down this summer.
Issue 23


Vege-licious - A yummy treat which is not only healthy and inexpensive to make, but bound to tempt taste buds, young and old.
Issue 22


Good food, good for you - Brown Rice salad, Grilled fish – or tinned tuna in spring water, Tomato & mango salsa.
Issue 21