Wine and Food Guide

First Dunedin restaurant to win 'hat'

Another of Bracken's signature dishes.
One of Dunedin's newest restaurants has won a coveted chef's ''hat'' in New Zealand's premier restaurant awards - the first to be awarded in the city.

Rise of 'Dumpling Queen'

Rise of 'Dumpling Queen'

The Wellington region's food, wine and craft beer scene is about to be celebrated by the city's annual Wellington on a Plate festival. Rebecca Fox finds out that behind many of the stoves and tankards are Otago-raised or trained chefs and brewers.

Potato and celeriac gnocchi

Potato and celeriac gnocchi

Pure comfort food but with the addition of refreshing celeriac. It could be served with a hearty tomato sauce or as I have done, fried lightly with sage and garlic.

Passionate brewer 'wouldn't do anything else'

Passionate brewer 'wouldn't do anything else'

Kelly Ryan always had a love of science but it was not until he met Prof Jean-Pierre Dufour that beer - the brewing of it - became his passion.

Duck and noir pinot tasting trail

Duck and noir pinot tasting trail

Seven Queenstown restaurants are joining 20 others nationwide in the annual Pinot and Duck Tasting trail.

Ask a chef: Tuppence Cafe's double chocolate and cinnamon muffins

Ask a chef: Tuppence Cafe's double chocolate and cinnamon muffins

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

Trio thriving as publicans in capital

Trio thriving as publicans in capital

Three former Dunedin students are taking the Wellington bar scene by storm.

Building up from student to chef

Building  up from student to chef

While Amy Gillies is no longer in the ''arts'' as such, she does not see her Dunedin training going to waste.

Central wines strike gold in London

Central wines strike gold in London

Wine shows are an extraordinarily useful and important tool for both consumers and wineries.

Beef olives, creamy mash and apple fool

Beef olives, creamy mash and apple fool

The classics never tire and this one I remember fondly in my childhood as I could never quite understand why they were called ''beef olives'' when we never had olives in them! But I do remember how moist and delicious they were, with the bonus of a parcel of stuffing inside.

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