Wine and Food Guide

Sugar-free for the holidays

Ask most children what they like best about Easter and undoubtedly the answer will be chocolate eggs!

Student food blog: Baked rice pudding

Student food blog: Baked rice pudding

With the temperature having dropped around 8degC over the course of Easter, I feel we have truly entered the pudding season.

Student food blog: Savoury crepes

Student food blog: Savoury crepes

Back when I was at high school (to make some certain people feel old that was a mere six years ago), we had a French exchange student called Alan. It sounds terrible but we used to exploit him for his crepe-making abilities.

WINE REVIEWS: Red wines

WINE REVIEWS: Red wines

Some Hawkes Bay reds, variations on traditional Bordeaux blends such as merlot, cabernet sauvignon, and sometimes cabernet franc and malbec, can be superb, and good Hawkes Baysyrah has a wonderful purity of fruit along with a pepperiness and silkiness. But sometimes Australians can be better value.

Beetroot, leek and chickpea fritters

Beetroot, leek and chickpea fritters

These fritters are full of nutrients, texture and flavour. You can easily add your favourite herbs or pulses to suit.

Irish couple here to cook

Irish couple here to cook

An Irish couple who love food have bought and renovated the old villa at 95 Filleul St, home to numerous restaurants over the past 30-odd years.

The Kitchen's cherry and chocolate cake

The Kitchen's cherry and chocolate cake

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

West needs to get over insect 'disgust factor'

West needs to get over insect 'disgust factor'

If someone suggested New Zealand farmers raised a new kind of high protein livestock which had a potential market of about two billion people worldwide, most would jump at the chance.

WINE REVIEWS: Pinot Noir

WINE REVIEWS: Pinot Noir

Sometimes cheaper pinot noir can be a tad acidic for pleasant drinking but serving it at about 18degC or eating something savoury with it can ameliorate the sharp, sometimes lean or unripe edge.

Silverbeet gratin

Silverbeet gratin

Silverbeet grows well in our climate and we are constantly looking for ways to use it. I love this decadent dish, which when served alongside any dinner casts a new light on a sometimes overlooked vegetable.

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