Wine and Food Guide

Staff in thick of it in company kitchen

Lydia Findlay makes hot spiced apple cider for ''Friday beers'' at Fisher & Paykel's staff kitchen.

It is a staff kitchen like no other - gleaming stainless steel, polished subway tiles and an island bench the size of a small runway.

Rebecca Fox discovers there is more than just noodles and baked beans being cooked in Fisher & Paykel's Dunedin staff kitchen.

Earliest Maori diet quite different

Earliest Maori diet quite different Before the introduction of food plants from Europe and America, southern Maori had a very different diet from today. Helen Leach tells Charmian Smith about food gathering and storage in the past.

Wine Review: Chardonnay

Some people wonder how a wine made from grapes can have nutty, creamy or toasty characters, but these are from winemaking techniques. Leaving wine on lees (sediment) often gives nuttiness; malolactic fermentation changes malic acid to lactic acid and can give asuggestion of cream or butter; barrels in which wine is fermented or matured can be toastedon the inside.

Video: How to make sopa de arena (soup with oats)

Video: How to make sopa de arena (soup with oats)

This week, Luz Mery Johnstone from Colombia shows us how to make sopa de arena (soup with oats).

US couple put down roots

US couple put down roots The burgeoning Central Otago wine region is attracting experienced winemakers wanting to establish their own vineyards. Charmian Smith talks to an American couple who have done just that.

WINE REVIEW: Riesling

It was a pleasure tasting these rieslings. Most are delicious (some are even better the next day) and several are excellent value.

Cooking 101: Vinaigrette

Cooking 101: Vinaigrette Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares recipes and techniques to make your cooking easier.

In Season: Apricot, nectarine and plum bruschetta

In Season: Apricot, nectarine and plum bruschetta Central Otago fruits, baked on sourdough bread and served with crème fraiche.

Video: Rhubarb and rosewater meringues

Video: Rhubarb and rosewater meringues Flavours of home is a series of recipes from around the world cooked by people at home in Otago. This week Beryl Lee, from New Zealand, shows us how to make rhubarb and rose meringues - an ideal Valentine's Day treat

Asian take on wine food for thought

Asian take on wine food for thought

Among the guests at the Central Otago Pinot Noir Celebration recently were a bevy of Asian wine writers, reflecting the growth of New Zealand wine exports there. Charmian Smith talks to Jeanie Cho Lee from Hong Kong about wine and Asian food. 

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