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.
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
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.
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