Top fodder for strapped foodies

Top fodder for strapped foodies

When Sophie Gray launched her Destitute Gourmet brand in 1999, she found many people were aghast at the idea that you could eat fashionably and well on a budget.

Meatballs old as recipes in writing

Food historians say the term "meatball" is fairly new, most likely created in melting-pot America to refer to the classic Italian-American version in red sauce spooned over noodles.

BEER REVIEW: Taxing question for beer fans

The Law Commission's report last week into liquor would have beer-drinkers go the way of smokers: pay more for our sins by doubling the tax on our tipple.

How to... make a broth-based soup

How to... make a broth-based soup

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. In this series, he shows how to make stocks and soups. This week: broth-based soups such as minestrone, Scotch broth or cock-a-leekie.

Home cooks take on pros in web food fight

Home cooks  take on  pros in web food fight

Everyone loves a good food fight, and there's a sizzler going on right now on the internet. At issue: what produces the better recipe - rigorous professional test kitchen protocols or the online consensus of multiple cooks?

WINE REVIEW: Riesling

WINE REVIEW: Riesling

Riesling can be an exciting variety with its lively backbone and bright flavours ranging from apples, lime and lemon, to more complex ones suggesting kerosene, dried apricots, honey, and buttered toast and marmalade. Some have a steely backbone taut as a violin string with a dry finish, while others can be gentle and delicate with some sweetness.

Scones are the new muffins (+ recipes)

Scones are the new muffins (+ recipes)

Scones may have been replaced by the ubiquitous muffin in recent years, but in a new book, Genevieve Knights brings back some old favourites with a new twist. Charmian Smith talks to her about her new book, Scones.

Ask a chef: Kades' honey and ginger pork fillets

Ask a chef: Kades' honey and ginger pork fillets

Ask a chef reveals the secrets behind the Kades Restaurant's honey and ginger pork fillets.

Watermelon in a strange brew

Watermelon in a strange brew

Brewer Shaun O'Sullivan thought his business partner was nuts.

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