From the chef's kitchen

Pacific Islands Trade & Invest kicks off at Fine Food Australia
Pacific Islands Trade & Invest (PT&I) Sydney is bringing 11 Pacific island exporters with a diverse range of premium niche products to Fine Foods Australia in Melbourne.
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Tongan baker’s Niu Cakery reaches Niu highs
This self-taught Tongan baker has garnered a lot of media hype over the last week starting with taking social media by storm.
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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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SPASIFIK 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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SPASIFIK 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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SPASIFIK 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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SPASIFIK 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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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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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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May 26th 2011
A Fast Way To Cook Potatoes In The Microwave In Less Than 5 Minutes
Baked potatoes make a great breakfast for less than 50-cents that will fuel kids for school and sport. Check out this fast, easy way to cook potatoes in the microwave in less than 5 minutes!
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No plate required for this speedy breakfast!
30-second breakfast fix, Cheesy mite sandwich and Jammy banana.
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SPASIFIK 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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SPASIFIK 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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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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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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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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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
Michael Meredith is flavour of the month on Auckland’s quality dining scene – make that year. The selection of his restaurant Meredith’s as Supreme Winner in the Metro Audi Restaurant of the Year Awards 2009 has taken the quietly spoken Samoanborn master chef to the top of an environment that’s extremely competitive, professional and described internationally as world class.
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Issue 32
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.
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