The KidsCan Cooking Show
A new campaign by KidsCan has top chefs spotlighting food poverty.
Chefs like Nadia Lim, Michael Van de Elzen and Peter Gordon have participated in KidsCan's innovative campaign to show the harsh realities of what some Kiwi families are forced to feed their families.
Nadia's recipe, called 'red soup', is made from the reheated, leftover water used to cook cheerios in, and is based on a real story from a New Zealand family living in poverty.
Statistics show 174,000 kids live in households that can't consistently put enough healthy food on the table. It's thought this unfortunate reality comes down to the high rents and housing costs swallowing up budgets, incresing the number of food grants given to households from 92,167 in 2014 to 307,291 in 2019.
While KidsCan does everything it can to feed children in schools and early childhood centres (to the tune of 34,000 kids), more of ten than not, it's the only healthy or real meal some will have that day.
You can help Kiwi kids by donating at KidsCan.org.nz.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.