Nothing new
One might think that the ‘foodie’ is a fairly modern invention and that without Nigella, the F word and pukka tucker none of us would have the slightest interest in the food we put on our plates and into our children.
But here in New Zealand we have a long history of interest in cooking good food, fancy & foreign or simple kiwi kai. For nearly a century food has enjoyed celebrity status in Aotearoa, thanks to the efforts of Aunty Daisy, Graham Kerr, Hudson and Halls, Alison Holst and many more. From the cradle to the grave New Zealanders, both men and women, of all ethnicities grow, hunt, shop for, prepare and eat local food.
In New Zealand – for the most part – honest homemade meals are still the cheapest, healthiest option in an increasingly mechanised western world.
The team here at Syrup wanted to read a mag which reflected the Bay of Plenty region. We wanted to read a mag which showcased only the products you can actually buy here. We wanted a casual read with a nod back to the honest and achievable recipes of our culinary peers.
So in the spirit of Kiwi can-do we decided to make one. Welcome to Syrup! With our first issue out in cafés, eateries and good food and wine shops we are already working on number two and finding that the more you look for good local food stories, the more you find. As we head towards Christmas and BBQ season why don’t you send us your food stories, and together we can make this silly season a Syrup season.
Ed.
On the press
This was a proud moment for us last week when we got to see the very first issue of Syrup on the press. Here’s a couple of pics…
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