Wine and Food Guide

Cooking 101: Spanish-style paella

Step 7).

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This month he shows us how to make a Spanish-style paella.

The fruits of going vegetarian

The fruits of going vegetarian

For more than 30 years vegetarians have celebrated World Vegetarian Day on October 1 and now it has grown to a full month of celebration of vegetarian lifestyles. Why, you might wonder, would someone give up eating something as tasty as meat? Charmian Smith finds plenty of answers.

Vegetarianism - a history

Vegetarianism - a history

Every generation seems to believe that vegetarianism is a new fad, but that's not so.

Ask a chef: Sailz' pumpkin cheesecake

Ask a chef: Sailz' pumpkin cheesecake

Ask a Chef reveals the secrets of Sailz' pumpkin cheesecake.

BEER REVIEW: Brewing, not stewing the key

A mate of neighbour Derek recently found a crate of Lion Brown in his farm shed he reckoned had sat there for nearly 20 years

In season: Tartiflette - potatoes, bacon, onion and cheese

In season: Tartiflette - potatoes, bacon, onion and cheese

This potato, bacon and cheese dish is the perfect comfort food for a cold night.

WINE REVIEW: Pinot noir

Central Otago may have a distinctive style of pinot noir, but fine pinots also come from elsewhere as these Waipara and Marlborough wines demonstrate. 

No-calorie noodles?

What if you could eat cheesy macaroni and worry only about calories from the cheese?

In season: Creamed spinach

Creamed spinach is great comfort food, wonderfully creamy, super-nutritious and easy to prepare.

Distinctive wine from distinctive patch

Distinctive wine from distinctive patch

With mountain valleys, hills, river terraces and a variety of soils, Central Otago is such a diverse wine region that it's no wonder wines from different areas have their own character.

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