It might be a bit daunting to have to come up with interesting vegan Christmas fare but with several vegans in my own extended family, I've had plenty of years to practise.
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Make ODT my
Strawberries and cream
Makes 12 large or 15 medium muffins
This tasting includes several unusual but exciting white
varieties that show great promise and are worth exploring.
Look out for them in good restaurants and wine shops or
Ask a Chef reveals the secrets of those superb dishes you ate
in cafes and restaurants and wanted to try
Kiwi tastebuds are turning back to our old love of butter,
prompting new warnings about heart attacks and fuelling an
academic row said to have "nearly come to blows".
I'm sure Willy Wonka would agree: it's hard to believe that
anything which tastes this good is entirely plant-based.
Pinot gris is better than it used to be, thank goodness. In
the past year or so I've noticed many have interesting
textures and are better balanced than they once were.
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 German
Christmas stollen with marzipan.
This soup evokes memories of travels combined with offerings
from the garden. I love soups like this as they are not only
healthy but they seem to lift your spirits.
Slightly zany baking can be found in Sweet Envy
(Murdoch books), by Alistair Wise and Teena Kearney-Wise.