Wine and Food Guide

A taste of things to come

Sticky venison ribs with plum sauce.

For those who have been hanging out for our long-awaited third cookbook, I can tell you the wait is almost over.

Rise of the gluten free consumer

Rise of the gluten free consumer

The country is on the verge of a gluten free boom, says Coeliac New Zealand.

Ask a chef: With Sugar Cafe's white chocolate brownies

Ask a chef: With Sugar Cafe's white chocolate brownies

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

Central pinots hit right note

Central pinots hit right note

Joining me on the tasting panel today were Dunedin wine enthusiasts Alastair McLaren and Ricky Collins.

Go wild with a Cretan recipe

Go wild with a Cretan recipe

As World War 1 commemorations continue, trying a Turkish-inspired recipe or two seems appropriate.

Pickled red cabbage

Pickled red cabbage

The older I get, the more I turn to things I once overlooked, and now I am not only appreciating popping open a jar of my jam or relish but I really enjoy adding pickled this and that to any meal. This simple pickle is one that is enjoyed all over the world.

Rhubarb and custard tart

Rhubarb and custard tart

Some combinations work better than others and this one is made in heaven. This recipe has a few more steps than usual but I feel the need for a little something special. Perhaps it's the weather?

Warming winter dishes made easy

Warming winter dishes made easy

As Mother's Day approaches, many New Zealand cookbook authors are releasing their latest efforts. Among them is Annabel Langbein, who grows much of her family's fresh produce in organic vegetable gardens on the shores of Lake Wanaka.

Wine reviews: Chardonnay

Wine reviews: Chardonnay

A vaulted cellar, serried ranks of dusty bottles gaining in profundity, exclusivity and value with the passage of time, as the mysterious alchemy that is ageing transforms humble bottles into things of wonderment.

Ask a chef: Otago Museum creamy mushroom soup

Ask a chef: Otago Museum creamy mushroom soup

Well it's that time of year and there is nothing nicer than a bowl of thick hot soup. Our mushroom soup really follows the K. I. S. S principal and is not an exact science but relies on taste and personal preference.

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