Xinjiang kebabs

Western diners are scratching the surface of Chinese cuisine, awakening to the incredible diversity of China’s regional cooking. It’s a development that Aucklanders can run with – we are a city that has grown rapidly to become one-fifth Chinese. From inner-city holes-in-the-wall to the banqueting halls of outskirt suburbs, Auckland is home to a spectrum…

Chinese food, Indian-style

Just before I visited India in 2007 I came across this article in the Guardian – what do people in India eat when they want a change from their indigenous cuisine? The answer was Chinese, sometimes known as ‘Chindian’ – the most popular ‘ethnic’ food in India, and with a particularly Indian take. Obsessed by…

Xiao long bao

Xiao long bao are pleated Shanghai dumplings filled with pork meat and a juicy broth that have sparked quests and queues in US Chinatowns. Steamed dumplings are comfort food enough, but filled with a little burst of soup, their soothe factor is sensational. seriouseats explains the appeal of XLB in their hunt for New York’s…

Olive oil

Olive oil, that most ancient and revered of foods, is experiencing some rocky times in the new world order. In recent weeks the world price for olive oil has sunk to a 10-year low, further deflating prospects for farmers in the (already indebted) historic producer countries of Spain, Italy and Greece.     While Spain…