Wine and Food Guide

Long, slow, tasty

Vegetable stew with polenta dumplings.
Stews, casseroles and braising all come into their own in winter. Cheaper cuts of meats covered with a deep flavoursome sauce, simmering for hours until meltingly tender, always comfort you at mealtimes.

'Human touch' emphasised

'Human touch' emphasised

Roots in Lyttelton was awarded Restaurant of the Year in the Cuisine Good Food Awards last year. Rebecca Fox attended a workshop at the International Food Design Conference in Dunedin recently where chef and co-owner Giulio Sturla shared his story. 

Winter warmers

Winter warmers

While spring is still a long way off, the weather to date has been kind, and there is plenty in the garden to keep one inspired, chef Bevan Smith says.

Awards for Otago produce

Awards for Otago produce

Otago's farmers' market produce showed it could foot it with the best of them at the Farmer's Market New Zealand Winter Food Awards in Nelson.

Merlot shading cabernet in Bay

Merlot shading cabernet in Bay

As a relatively new vine-growing and wine-making nation, we are still working out what grows best where, reviewer Mark Henderson writes.

Cauliflower, broccoli and leek pie

Cauliflower, broccoli and leek pie

This week, Alison Lambert shares how to make a rustic-looking pie packed with vegetables and covered in a cheesy sauce.

Bread project combines science and health

Bread project combines science and health

Combine getting Pacific Island children interested in science, healthy eating and exercise with an experimental healthy bread recipe and you get an International Science Festival Project, Rebecca Fox discovers. 

Ask a Chef: No.7 Balmac cheese and garden greens muffin

Ask a Chef: No.7 Balmac cheese and garden greens muffin

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

Creative plating enhances the food

Creative plating enhances the food

A passion for food has brought Patricia Mazza halfway around the world. She tells Rebecca Fox why she came to the International Food Design Conference.

Cauliflower and sunflower seed pesto

Cauliflower and sunflower seed pesto

Philippa Seymour is a second-year bachelor of culinary arts student at the Food Design Institute at Otago Polytechnic. As part of the International Food Design Conference, she was presented with the challenge of using the wasted greens from cauliflowers.

Syndicate content