Wine and Food Guide

A taste of things to come

Sticky venison ribs with plum sauce.

For those who have been hanging out for our long-awaited third cookbook, I can tell you the wait is almost over.

The science of supermarkets

The next time you come across a real supermarket find - stacked crates of fabric softener with a hand-lettered "Clearance Sale" sign taped to the front - don't feel so smug.

Emerson's series pays tribute to Flying Nun

Dunedin brewer Emerson's has launched a new series of brewer's reserve beers, paying tribute to a music label which has done much to foster Dunedin bands.

Alexandra basin wines from the ground up

Alexandra basin wines from the ground up

The winemakers of Alexandra wine basin held their annual new-release tasting in Oliver's garden, Clyde, at Labour Day weekend.

Ask a chef: Inch Bar's Italian sausage with puy lentils

Ask a chef: Inch Bar's Italian sausage with puy lentils

Ask a Chef reveals the secrets of Inch Bar's Italian sausage with puy lentils.

In season: Rhubarb oat slice

In season: Rhubarb oat slice

Cooked rhubarb is sandwiched between an oat and nut streusel crust.

WINE REVIEW: Rose

WINE REVIEW: Rose

Languorous summer picnics call for roses - light, simple wines with hints of red fruits and mostly slightly sweet.

A serious sparkling rose like the new Quartz Reef, on the other hand, can be seductively delicious to linger over at any time.

Ask a Chef: Eat's pesto pizza

Ask a Chef: Eat's pesto pizza

Ask a Chef reveals the secrets of Eat's pesto pizza.

In season: Steamed sole with asparagus and orange vinaigrette

In season: Steamed sole with asparagus and orange vinaigrette

Asparagus is a member of the lily family, and its spears grow from a crown planted about 30cm deep in sandy soils.

Syndicate content