Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This month he shows us how to make haloumi cheese at home.
Authentic Indian food drenched in flavour right here in Dunedin
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Where can you get a restaurant-quality full three-course menu for ...
The Waterloo Hotel in Dunedin has always been known for ...
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Rumours that French cuisine is hidebound by tradition and
resting on its 3-star laurels are quashed in Katrina
Meynink's Bistronomy: French Food Unbound (Murdoch
Southern Wines, owned by the Moffit family, is based in
Alexandra and produces some excellent value pinot noir under
several different labels - Pick & Shovel, Rock n Pillar
and Dry Gully.
I love to cook pears and I love pears included in my
puddings. This tart is simple, rustic and divine. It will
work beautifully throughout the year with all varieties of
Ask a Chef reveals the secrets of those superb dishes you ate
in cafes and restaurants and wanted to try yourself.
Big buttery chardonnays are becoming rarer as many winemakers
are choosing lighter styles, sometimes with a little
nuttiness and texture.
This recipe needs to be started the day before.
Broccoli has been fantastic this winter: firm, crunchy and
nutritious. This Japanese-inspired dressing adds a simple
twist to make this magnificent vegetable even more
Beer packaging has just gotten a lot bigger in Texas, where a
small brewery is launching a 99-pack of its "Peacemaker" ale.
Flavours of home is a series of recipes from around the
world cooked by people at home in Otago. This week, Suad
Mohammed , from Iraq, shows us how to make turkish