Wine and Food Guide

Enjoyable living off the land

Peter Langlands has been foraging since he was a boy. ''It's a lifelong passion.''
A lifelong passion for foraging is developing into a Christchurch man's new profession. Peter Langlands tells Rebecca Fox about his search for wild foods.

Chef loves making veges the star of a meal

Chef loves making veges the star of a meal

Chef Alex Davies is on a mission to showcase sustainable ‘‘plantcentric'' cuisine. He tells Rebecca Fox about spreading the word in Dunedin.

Sweet and salty, tart and aromatic

Sweet and salty, tart and aromatic

Joan Bishop loves the balance of sweet and salty in this lusciously creamy pate. Quick to prepare, it makes a stylish starter or a simple, scrumptious snack for parties or picnics.

Vineyard register gives lay of land

Vineyard register gives lay of land

This week, reviewer Mark Henderson samples pinot gris - a variety growing in popularity and an important part of the wine industry.

Simple changes to diet can have big impact

Simple changes to diet can have big impact

It's June and by now you'll be finding it pretty difficult not to hear about somebody doing junk-free June. Deanna Copland explains what's involved. 

Ask a Chef: Marbecks' cheese scone

Ask a Chef: Marbecks' cheese scone

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

Cream of Jerusalem artichoke soup

Cream of Jerusalem artichoke soup

Jerusalem artichokes are actually related to the sunflower and are commonly known as "sunchokes''. They have a wonderful flavour similar to mushrooms, Alison Lambert writes.

Cooking 101: Mini Jam Berliners

Cooking 101: Mini Jam Berliners

Daniel Pfyl, senior lecturer at Otago Polytechnic's Food Design Institute, shares some professional techniques to make your cooking easier.

Sweetness by any name

Sweetness by any name

This week, Mark Henderson samples wines on the sweeter side.

'Pop-up' dining to whet appetites

'Pop-up' dining to whet appetites

A series of special "pop-up'' dining experiences will be held throughout Dunedin as part of the International Food Design Conference and Studio later this month.
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