FOR THIS ISSUE,
we wanted to look at the concept of global soul food from a “home” perspective – home, in this instance, meaning both New Zealand and the idea of the home itself, encompassing winter comfort and the simple pleasures of staying in.
How, then, to make a cover that encapsulated these ideas? An image from Ginny Grant’s pie feature, styled by our art director Fiona Lascelles and photographed by Aaron McLean (page 90), was the inspiration. (That’s Aaron’s dog Tui taking a break from the stress of modelling below.) A lap, a blanket and a wooden tray topped with a plate holding a red-braised beef brisket pie and some roasted brussels sprouts – the epitome of winter cosiness; a TV dinner with a difference.
For the cover, though, we wanted to bring in more global influences, to reflect how New Zealand’s food culture has evolved, becoming richer thanks to the diversity brought here by immigrant communities. Fiona Smith’s Indian thali-inspired feature (page 66) gave us the food – duck rogan josh; matar paneer; chana dal with fresh coriander; potato and kumara with curry leaves and mustard seeds; winter vegetable pickles; spiced roti – and was the inspiration for the tag line, meat and three veg, but not as you know it. Thankfully, these days we have so much more to work with than overcooked vegetables and fatty meat. In addition to the incredible array of ingredients we now have at our fingertips, there is inspiration galore – the likes of the women of the WISE Collective, pictured below left (see page 108 for the full feature), and talented makers like Sam Choi, below right, who put so much time and investment into their handmade creations.
Sam and his wife Jiho Yun (above) are Walk in the Park, and the wooden bowls that hold the matar paneer and the chana dal on the cover are their creations. Coffee brought the pair together – they met working at a cafe in Seoul – and now both work as baristas at Auckland’s Little & Friday. But their talents go beyond the bean. In Korea, Sam studied furniture design and Jiho filmmaking, and they are obsessed with making beautiful things.
Wood turning is Sam’s passion, and from a Titirangi studio surrounded by bush, he makes bowls, cups, trays, cake stands and funnels from sustainably sourced New Zealand wood, the likes of rimu, kauri, puriri, kahikatea and rewarewa. Jiho, meanwhile, looks after the imagery and social media side of things.
The name Walk in the Park comes from the idea of taking things slowly and noticing the details – thinking about the journey, not the destination, the pair say. Check them out on Instagram (walk_in_the_park_) and at walkinthepark.bigcartel. com. ALICE NEVILLE