Wine and Food Guide

Roast of the day

The Sunday roast has been a New Zealand family tradition for generations, although it has fallen from fashion over the past decade or two. However, Selaks roast day is coming up on Sunday, Charmian Smith reports.

Apple cake

Apple cake

I like this cake as the layers of sweet, moist apples adds a wonderful fresh texture.

WINE REVIEWS: Pinot Noir

WINE REVIEWS: Pinot Noir

Simple young pinot noir can be fresh, lively and charming, but most benefit from time in bottle for the components to integrate and develop complexity.

Ask a chef: The Woolstore Cafe's caramel oaty slice

Ask a chef: The Woolstore Cafe's caramel oaty slice

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

Recipe: Leek, potato and cannelini bean soup

Recipe: Leek, potato and cannelini bean soup

This soup has a slight twist on the classic leek and potato. Adding the beans gives it another dimension and a lovely creaminess.

Wine review: Sauvignon Blanc

Wine review: Sauvignon Blanc

I enjoy sauvignon blanc at this time of year, just before the new vintage is released. A year's bottle age softens and integrates the flavours so they are less assertive, although still fresh and crisp as sauvignon should be.

Ask a Chef: Croque-o-Dile's pear and ginger muffins

Ask a Chef: Croque-o-Dile's pear and ginger muffins

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

Wild pairings in challenge

Now in its 17th year, the Monteith's Wild Food Challenge brings wild dishes to the tables of restaurants and bars around the country during July. Chefs create dishes using local wild ingredients and pair them with a Monteith's beer or cider.

Carrot, almond and curd cheesecake

Carrot, almond and curd cheesecake

To some, this may seem odd, but this combination of sweet juicy carrots and creamy curds makes for a refreshing creamy cheesecake.

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