Wine and Food Guide

Rhubarb sponge pudding

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Puddings like these tick all the right boxes on a cold night. Rhubarb adds such a tangy twist to the comfort of the warm sponge, Alison Lambert writes.

More than 300 veg out

More than 300 veg out

More than 300 people discovered there is such a thing as a free lunch at a weekend event held in Dunedin to promote healthy and sustainable eating habits.

A fresh approach

 A fresh approach

Many chefs pay lip service to the importance of using high-quality ingredients, but when a restaurant grows its own vegetables and fruit you can be sure they are serious about it. Charmian Smith talks to Bevan and Monique Smith about their new book, Riverstone Kitchen: recipes from a chef's garden.

Video: How to make steak Diane

Video: How to make steak Diane

Vanessa Gordon shows how to make steak Diane and orange and ricotta cake.

Shaved fennel, baby peas and goat's curd on ciabatta

Shaved fennel, baby peas and goat's curd on ciabatta

The fragrance and texture of freshly shaved young fennel is simply amazing. I could almost live off the stuff and I use it in everything when it's around.

Roast garlic and rosemary potatoes

Roast garlic and rosemary potatoes

Potatoes are a favourite in all seasons but a touch of garlic and rosemary makes them something special.

Cookbooks to cater for all tastes

Cookbooks to cater for all tastes

Kim McCosker, one of the two women behind the "4 Ingredients" books, has branched out on her own with Baby Bowl: Australian home-cooked meals for happy, healthy babies and toddlers (Simon & Schuster).

Seasonal Summer Ale returns

Seasonal Summer Ale returns

Summer is coming: Monteith's gingery Summer Ale is back on the shelves.

Seared scallops with potato gnocchi,crisp sage and capers

Seared scallops with potato gnocchi,crisp sage and capers

On a fresh spring day, reach for the warmth and comfort of gnocchi and the sweetness of scallops. Crisp sage and salty capers add balance to this perfect dish, writes Bevan Smith.

WINE REVIEWS: Chardonnay

WINE REVIEWS: Chardonnay

Good chardonnay will develop and improve over a year or more, and some producers hold back their wine to release when it's drinking well. That doesn't always mean it won't continue to develop with further age.

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