Wine and Food Guide

In food heaven in Vietnam

Sometimes you just need to make things happen. Earlier in the year, Monique and I found ourselves on the couch watching Luke Nguyen travel around Vietnam, his country of birth.

Ask a chef: The Esplanade's eggplant parmigiano

Ask a chef: The Esplanade's eggplant parmigiano

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

Wine reviews: Sauvignon Blanc

Wine reviews: Sauvignon Blanc

The new 2014 sauvignon blancs are coming on to the market and those in this tasting are delicious, ripe and mouth-filling with a lively fresh finish. Let's hope it's indicative of the vintage in general.

Ask a chef: Nichol's Garden Cafe's curried cauliflower soup

Ask a chef: Nichol's Garden Cafe's curried cauliflower soup

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

Central Otago growers produce fine wines despite weather

Central Otago growers produce fine wines despite weather

Central Otago winegrowers held their new release pinot noir tasting recently with six wine writers gathering in Cromwell to taste more than 80 pinot noirs that have just been, or will soon be, released.

Watercress, apple and walnut salad with salad cream

Watercress, apple and walnut salad with salad cream

This salad is perfectly in tune with the oncoming warmer weather. However, I have added a British-inspired dressing to add a bit of decadence.

Home-made haloumi cheese

Home-made haloumi cheese

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 haloumi cheese at home.

Wine reviews: Pinot Noir

Wine reviews: Pinot Noir

Southern Wines, owned by the Moffit family, is based in Alexandra and produces some excellent value pinot noir under several different labels - Pick & Shovel, Rock n Pillar and Dry Gully.

Cookbooks

Cookbooks

Rumours that French cuisine is hidebound by tradition and resting on its 3-star laurels are quashed in Katrina Meynink's Bistronomy: French Food Unbound (Murdoch Books).

Recipe: Pear tart

Recipe: Pear tart

I love to cook pears and I love pears included in my puddings. This tart is simple, rustic and divine. It will work beautifully throughout the year with all varieties of fruit.

Syndicate content