Wine and Food Guide

Grilled or barbecue haloumi cheese with roasted courgette, peppers and cherry tomatoes

Grilling the haloumi.
Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This month, he shows us how to grill haloumi cheese, make a chimichurri sauce and roast some vegetables.

Grape and almond cake

Grape and almond cake

This is pretty much my friand recipe but when made into a cake it adds a wonderful moist texture. It is grape harvesting time so any petite wine grapes will burst with flavour into this cake.

Fruit and veg keep the undertaker away

Fruit and veg keep the undertaker away

Eating fruit and vegetables every day keeps the undertaker at bay.

WINE REVIEWS: Riesling

WINE REVIEWS: Riesling

Riesling is often good value, perhaps because it's a niche rather than a populist wine. Good riesling is balanced with either fruit weight or some sweetness to counteracting the steely shaft of acidity. Bottle age also makes a difference.

Orange posset with blackberries

Orange posset with blackberries

This recipe is an old English one and with fresh blackberries in season, it just seems right to partner the two.

Walnut cake (gluten- and dairy-free)

Walnut cake (gluten- and dairy-free)

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 a gluten- and dairy-free walnut cake.

Ask a chef: Carrick's rare venison, red cabbage, kale and hazelnut salad

Ask a chef: Carrick's rare venison, red cabbage, kale and hazelnut salad

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

Ask a chef: Nectar's chickpea, pumpkin, capsicum and corn salad with harissa dressing

Ask a chef: Nectar's chickpea, pumpkin, capsicum and corn salad with harissa dressing

Ask a Chef reveals the secrets of those superb dishes you ate in cates and restaurants and wanted to try yourself. This week: Nectar's chickpea, pumpkin, capsicum and corn salad with harissa dressing.

WINE REVIEWS: Sauvignon blanc

WINE REVIEWS: Sauvignon blanc

Fumé blanc is derived from a French synonym for sauvignon blanc and was introduced by Californian winemaker Robert Mondavi in the 1970s.

In season: Quick fennel slaw

In season: Quick fennel slaw

I love these quick accompaniments as they are enjoyable to prepare and fantastic to eat. The fresh crunch of fennel works so well with fish, pork and chicken.

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