Wine and Food Guide

Roast of the day

The Sunday roast has been a New Zealand family tradition for generations, although it has fallen from fashion over the past decade or two. However, Selaks roast day is coming up on Sunday, Charmian Smith reports.

WINE REVIEWS: Sauvignon Blanc

WINE REVIEWS: Sauvignon Blanc

Sauvignon blanc can bring a fresh breath of summer into the dark and cold of winter, but the richer, oaked versions, sometimes called fumé (smoky) blanc, have more complexity and interest and can be worth lingering over.

Ask a chef: Potpourri's birdseed bar

Ask a chef: Potpourri's birdseed bar

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

Spanish immigrant seems to be making itself at home

Albariño may be a Spanish grape but judging by some of the wines made from it in New Zealand it is quite at home here.

On the menu: Quince cheese biscuits

On the menu: Quince cheese biscuits

Anathoth has a couple of new flavours in its range of preserves, a quince conserve - useful if you haven't got round to making your own (there's still time as they are still at the market) - and an old-fashioned chow-chow, full of vegetables such as cauliflower, onions, broccoli, beans, corn and red pepper.

Seasonal sides for almost any occasion

Seasonal sides for almost any occasion

Three simple, seasonal and economical sides that will go with most winter dinners.

All the best from Yalumba

All the best from Yalumba

Yalumba brand ambassador Jane Ferrari is unstoppable when she is talking about wine, the winery, people, restaurants, food, almost anything in fact.

Cookbooks

Cookbooks

Rosie Belton's Wild Blackberries: recipes & memories from a New Zealand table (Allen & Unwin) is easy to read as you are not distracted by the lush food-porn photos that adorn many such books.

WINE REVIEWS: Chardonnay

WINE REVIEWS: Chardonnay

2013 was a good vintage in Hawkes Bay. Craggy Range winemaker Matt Stafford describes it as the ''vintage of a generation''. A tasting of his whites a few weeks ago revealed elegant wines already harmonious, with charming but restrained fruit and nicely balanced acidity, that will no doubt be long-lived.

Ask a chef: Potpourri's lemon yoghurt cake

Ask a chef: Potpourri's lemon yoghurt cake

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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