Puddings like these tick all the right boxes on a cold night. Rhubarb adds such a tangy twist to the comfort of the warm sponge, Alison Lambert writes.
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Tastings can reveal new and wonderful wines,
says reviewer Mark Henderson.
When skies turn dark and temperatures plunge, out come the
short lists of dishes to warm body and soul. To those should
be added an easy to make and deliciously satisfying
Moroccan-style chicken tagine, David Latt writes.
Apples will be juiced and preserves tasted at this year's
Dunedin Community Food Harvest Group event in Northeast
Valley on April 23.
This week wine reviewer Mark Henderson samples some spicy
The seasons are moving fast
now, chef Bevan Smith writes. The first varieties of apples
and pears are off the trees in the orchard and the quinces
are starting to drop.
From the author of That Sugar Film comes a recipe book
with tips and advice on how to lower your sugar
If you like rhubarb and ginger, you will love this delectably
aromatic cake, Joan Bishop writes.
Daniel Pfyl, senior lecturer at Otago
Polytechnic's Food Design Institute, shares some professional
techniques to make your cooking easier. This month he makes
chicken in spiced coconut sauce.
Plums are in season and it's the perfect time for buying
extra and making jam, Alison Lambert writes.