May 17th 2013
ISSUE 56 EXCLUSIVE
Cooks' Delight
Robert Oliver was the talk of the Cook Islands when he visited in March. His mission was to work with local chefs to come up with local cuisine for the tourist market as part of his upcoming television series Real Pasifik.
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March 25th 2013
ISSUE 55 EXCLUSIVE
Profound and Proud
SPASIFIK food columnist ROBERT OLIVER described his time in Vanuatu as profound when researching for Me’a Kai: The Food and Flavours of the South Pacific.
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December 21st 2012
ISSUE 54 EXCLUSIVE
Flavours of Fiji
It’s summertime, and the living is easy! Our intrepid food columnist Robert Oliver is reminiscing about the years he spent living in Fiji and the excitement-filled school holidays he spent on the island of Beqa.
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November 5th 2012
ISSUE 53 EXCLUSIVE
Eat SPASIFIK
This issue finds our roving Eat SPASIFIK columnist Robert Oliver in Germany. Secretly he’s dreaming of Samoa, where he’s spent August and September. He fills us in on what he got up to.
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September 18th 2012
ISSUE 52 EXCLUSIVE
Eat SPASIFIK
In this issue Robert tells us the story of his father, Dennis Oliver, and explains how he has been more than a father, but also an inspirational figure in his life.
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July 21st 2012
ISSUE 51 EXCLUSIVE
Eat Spasifik
Adi Tafuna’s has been honoured with a global women’s leadership award for her work with Women in Business Development, in Samoa. Awarded by Hillary Clinton initiated NGO Vital Voices, the award recognised the work they have done innovating rural economic systems, helping families and villages become self-sustainable through organic farming.
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May 17th 2012
ISSUE 50 EXCLUSIVE
True Taste Of The Pacific
SPASIFIK is proud to welcome Robert Oliver as our new regular food columnist. The author of Me’a Kai and ambassador of True Pacific, Robert will provide a regular column of his global travels.
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January 31st 2012
South Pacific Food and Wine Hospitality Conference March 2012
Tourism in the South Pacific Region is experiencing rapid growth, and with travellers increasingly looking for authentic cultural experiences, ‘food tourism’ is fast becoming a contender in the tourism stakes.
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January 24th 2012
ISSUE 48 EXCLUSIVE
Taste Of A Traveller
MasterChef New Zealand’s inaugural winner Brett McGregor (featured in SPAS IFIK July/August 2010 issue 39) has always been inspired by his travels. The inspiration translates to the kitchen in his new book Taste of a Traveller which reflects recipes picked up along the windy traveller’s road from Asia to North Africa and back home (not missing everything in between).
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January 20th 2012
ISSUE 44 EXCLUSIVE
Cooking With Kids
Eating breakfast gives kids the energy they need to play and learn better. This tasty breakfast combines two family favourites – spaghetti and scrambled eggs.
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January 19th 2012
ISSUE 41 EXCLUSIVE
Cook Like Royal-Ty
You might recognise him from the old Pam’s food television ads. He was the Maori in the forest serving Robbie Magasiva freshly cooked bush kai. Better known as Aotearoa’s Pikopiko Prince, Chef Charles Royal has released a book full of recipes that feature the bushtucker he’s helped bring back into mainstream cooking.
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January 19th 2012
ISSUE 40 EXCLUSIVE
BBQ For Blokes
Spring is here and we’re hoping the weather warms up enough for longer days spent outside and evening meals straight from the barbie. To entice the sun out of its hiding place, we have found three succulent yet easy barbecue recipes to share and, hopefully, try at home.
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July 4th 2011
Cabbage ears are bad, but cabbages are good
Cabbages fell out of favour but they are worth giving another try. They are high in vitamin C and contain lost of health-giving food elements.
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July 4th 2011
Fresh Ideas with Citrus
The citrus family includes a range of sweet, sour and bitter flavours. Check out these three recipes for ideas on how to make the most of the fruit in the garden.
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June 22nd 2011
ISSUE 38 EXCLUSIVE
Me'a Kai : Flavours Of The Pacific
Pacific people love food. We love growing it, preparing it, cooking it, and most importantly, eating it! New Zealand-born, Fijian-raised chef Robert Oliver has worked in kitchens all over the world, but no matter where he ventured, he couldn’t go without his pineapple and coconuts.
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May 26th 2011
No plate required for this speedy breakfast!
30-second breakfast fix, Cheesy mite sandwich and Jammy banana.
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May 6th 2011
ISSUE 37 EXCLUSIVE
Kai Time
Redefining Maori cuisine by blending traditional Maori ingredients and practices with the many modern culinary styles of New Zealand, Chef Peter Peeti creates scrumptious, yet easy, dishes for all to enjoy. He shares one of his favourites with SPASIFIK
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May 6th 2011
ISSUE 36 EXCLUSIVE RECIPE
Summer Seafood
Sharing one of their favourite recipes with SPASIFIK, the Auckland Seafood School give us tips to cook our day’s catch and introduce us to new flavour combinations.
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5th May 2011
Cafe- Style Pancakes and French toast
Impress friends and family with this fancy (but simple) café-style breakfast. Breakfast-eaters have more energy to learn and play better.
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5th May 2011
More healthy recipes to start your day
Poached eggs are easy once you know how. Get kids’ brains and bodies pumping with this yummy breakfast.
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5th May 2011
Kick start your day with a healthy breakfast
Give your kids a real head-start with breakfast. Check out our fast, yummy breakfast ideas and find out why breakfast-eaters have it better.
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May 5th 2011
Food Week aims to get Kiwis cooking
‘Just get in the kitchen and cook’ is the message behind the New Zealand Nutrition Foundation’s (NZNF) inaugural Food Week. This new annual event will run from 9 to 15 May to build confidence in the kitchen and teach Kiwis that cooking at home using seasonal produce and basic ingredients can be affordable and delicious.
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Issue 35 Feature - Michael Meredith, Master Chef
Taste of Land and Sea - The star of this dish is actually New Zealand Manuka Honey. The delicate flesh of the prawn comes a close second. When you combine these two foods with garlic, toasted sesame seeds and the subtle fire of a mild red chilli, you get the most divine finger-lickin’ flavours possible.
Get Stuffed - There are two main reasons why I use stuffing, first: to make the meal bigger than what it is. The second and my favourite: is to enhance the flavour of the meal. The stuffing also prevents the poultry from drying out during the roasting. I say poultry now but for my Christmas-New Year’s twist this year I am stuffing a pork belly instead of turkey.
Out for a Duck - Joe Lam is better at watching cricket than playing it, but his exquisite lunch offering is not a duck out of water.
Issue 29
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.
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
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
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.
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
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.
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
