Wine and Food Guide

A tasty pie, be it ever so humble

Photo by Simon Lambert.

This pastry is perfect as a dairy-free option. I have added bacon to give a bit more flavour but it's totally up to you.

Pan-seared Southland hare (served rare)

Pan-seared Southland hare (served rare)

This is a simple dish with complex flavours, and a variety of textures, worth the time to make, writes Jason Moss, of Waitiri Creek Wines. If you are not interested in hare, replace it with another meat such as venison, beef or lamb.

NZ apples slammed as flavourless

NZ apples slammed as flavourless

Kiwi apples have been slated by an acclaimed British-based chef as flavourless and full of sugar.

A walk on the wild side

A walk on the wild side

When Tony Smith was growing up in Alexandra he grew to love rivers.

Auckland restaurant makes global top 5 fine dining list

Auckland restaurant makes global top 5 fine dining list

A New Zealand restaurant has been voted in the top five best fine-dining establishments in the world.

Ask a chef: Gibbston Valley Cafe's pear cake

Ask a chef: Gibbston Valley Cafe's pear cake

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

More than a simple snag

On Friday, 20 butchers, chefs and food writers spent a day tasting sausages in Christchurch at the first South Island heat of the annual Devro New Zealand sausage competition. The winners from this and the North Island heat will go into the final in Auckland on October 14.

Recipe: Spring onion fritters

Recipe: Spring onion fritters

Spring onion fritters Serves 4

Video: How to make Dutch apple cake

Video: How to make Dutch apple cake

Hannah van Turnhout shows how to make her Dutch grandmother's appletart (apple cake).

Wine Reviews: Sauvignon Blanc

Wine Reviews: Sauvignon Blanc

Classic Marlborough sauvignon blanc, assertive and overflowing with vibrant aromas and flavours may be what New Zealand is known for, but toned-down styles with texture and complexity are sometimes more interesting and often more food friendly.

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