Wine and Food Guide

Putting autumn on the plate

House-made beetroot ravioli. Photo: supplied
Hotel St Moritz Queenstown is well known among locals as the place to enjoy excellent cocktails and superb food, all the while enjoying beautiful views of Queenstown Bay, Jason Moss writes.

Much to enjoy in riesling selection

Much to enjoy in riesling selection

Wine reviewer Mark Henderson samples some riesling.

Food for thought: What's natural?

Food for thought: What's natural?

Charmian Smith investigates what is in the food we routinely pull from the supermarket shelf or buy ready made to eat.  

Parsnip, leek and thyme soup

Parsnip, leek and thyme soup

Soups play a big part in my diet throughout the colder months as it's a great way to warm the soul and nourish the body, Alison Lambert writes.

Ask a Chef: Slow-cooked carrot cake with pure cream

Ask a Chef: Slow-cooked carrot cake with pure cream

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

Coconut versatile and beneficial

Coconut versatile and beneficial

Deanna Copland is a convert to coconut.

A little air changes chardonnay for the better

A little air changes chardonnay for the better

Wine reviewer Mark Henderson enjoys some chardonnays.

Tray bake offers real richness, intensity

Tray bake offers real richness, intensity

A real richness and intensity of tastes develop with a tray bake, Joan Bishop writes. Cooking everything together in one pot is a brilliant way to build up and concentrate all the tossed-together flavours and aromas.

Pear cake

Pear cake

This week Alison Lambert shares a cake recipe that's light and spongy with surprises of juicy pear. Perfect for afternoon tea.

Ask a Chef: Caramel panna cotta

Ask a Chef: Caramel panna cotta

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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