Food, theatre set to music

Music, art and food combined at an Otago Polytechnic food performance at the recent Auckland Arts Festival. Polytechnic Associate Professor Richard Mitchell explains the experience.

Ask a chef: Morning Magpie's pear and ginger cake

Ask a chef: Morning Magpie's pear and ginger cake

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

Ask a chef: Fat Harry's salmon tomato soup

Ask a chef: Fat Harry's salmon tomato soup

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

Have a seasonal colour boost

As the days gradually cool down, we see the leaves turn from green to their autumnal shades of red, yellow and orange.

Celebrity chef on a mission

Celebrity chef on a mission

Believe it or not, Australian-based celebrity chef Sean Connolly has never been to Queenstown.

Kale Caesar salad

Kale Caesar salad

Robust nutritious kale smothered with a salty creamy dressing doesn't need much convincing to be tried. This is my go-to salad for the colder months.

WINE REVIEWS: Pinot Noir

WINE REVIEWS: Pinot Noir

I often think some top end pinot noirs are released too young. The best need time to mature. Cellar some of these for another two-five years to develop their full potential.

WINE REVIEW: Chardonnay

WINE REVIEW: Chardonnay

Some very stylish, complex chardonnay is made in New Zealand, often with indigenous yeast and barrel fermentation. These are wines to savour and linger over.

The Bay Cafe's vegetarian tart

The Bay Cafe's vegetarian tart

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

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