Wine and Food Guide

Perfect picnic pick and mix

Muffuletta (pressed Italian sandwich).

Alison Lambert loves packing her picnic hamper, thermos and rug and heading off.

In season: Wilted cavolo nero with garlic, chilli

In season: Wilted cavolo nero with garlic, chilli

This is a great, simple way to cook this deeply flavoured, robust green.

Chef's Garden: Swede success

Chef's Garden: Swede success

A southern special makes a neep addition to the table, writes Bevan Smith.

BEER REVIEW: Stouts to warm the coolest tsar

Stouts are a hearty and warming "meal" during winter.

WINE REVIEW: Pinot noir

WINE REVIEW: Pinot noir

Some fine pinots turned up for this tasting, ranging from graceful and charming to big and concentrated but also charming. Most will develop with another few months or a year in bottle.

WINE REVIEW: Gewurztraminer and Riesling

WINE REVIEW: Gewurztraminer and Riesling

Winemakers often say they find gewurztraminer hard to sell but those of us who appreciate the fragrance and power of the variety can't understand why, especially when it's so versatile with food, and particularly Asian food.

Cooking 101: Japanese curry

Cooking 101: Japanese curry

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. Today, Japanese curry in a slow cooker.

Rhubarb and amaretti tart

Rhubarb and amaretti tart

This is such a fantastically simple yet utterly delicious tart.

Jiffy chocolate cake Chocolate fudge frosting

Jiffy chocolate cake Chocolate fudge frosting

A few weeks ago I had a phone call from Julie Woods, "That Blind Woman", asking if I would be a guest on her "Cooking without Looking" show on Otago Access Radio.

Taking a walk on the wild side

Taking a walk on the wild side

Venture into the bush and most people would be hard pushed to find anything to eat, but chef Charles Royal demonstrated many traditional food and medicinal plants on a recent walk through the Orokonui Ecosanctuary. Charmian Smith reports.

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