Wine and Food Guide

Students push culinary envelope

Hot water is poured over dry ice at Technique restaurant.

In a culmination of three years of study, the first bachelor of culinary arts students at Otago Polytechnic put on a memorable dinner last week for friends and associates.

Midwinter Christmas Turkey Giveaway

Midwinter Christmas Turkey Giveaway

Croziers free-range turkeys raised on the Canterbury Plains eat a varied natural diet of grubs, bugs, grass seeds and grains.

Trick of the trade: Thurgau apple cake

Trick of the trade: Thurgau apple cake

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This week Chef Pfyl demonstrates an apple cake from his native Switzerland.

WINE REVIEW: Pinot Noir

WINE REVIEW: Pinot Noir

Pinot noir is elusive. Young pinot will develop in the glass as it comes in contact with air and tasting again the following day may reveal something different - too much oak or clumsiness, or some that initially appear unripe may round out, indicating that with bottle age they are likely to integrate and soften. The best wines will always be harmonious and balanced and you'll want to keep on sipping.

Video: How to make Jersey bean Crock

Flavours of home is a series of recipes from around the world cooked by people at home in Otago. This week Ann Barsby, from Jersey in the Channel Islands, shows us how to make Jersey bean crock.

From the Aztecs to the world

From the Aztecs to the world

Tortillas are a quintessential aspect of Mexican cuisine. Charmian Smith visits Mexico and explores some of their many flavours.

BEER REVIEW: New beers pack a punch

BEER REVIEW: New beers pack a punch

Two new rich, alcoholic beers have arrived on shelves just in time to warm the now cold winter nights.

WINE REVIEW: Sauvignon blanc

WINE REVIEW: Sauvignon blanc

 

At this time of year, as the new season's wines are fermenting in tanks, the year-old sauvignons are often at their best. Sauvignon blanc ranges from leaner, grassy, mineral flavours to richer tropical tones, but the most best have and exciting balance of both.

Recipe: Carrot cake

Recipe: Carrot cake

Revealing the secrets of Quicksands Lunch Bar's carrot cake.

Trick of the trade: Cream soup

Trick of the trade: Cream soup

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares his professional technique to make cream soup.

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