Wine and Food Guide

Grilled or barbecue haloumi cheese with roasted courgette, peppers and cherry tomatoes

Grilling the haloumi.
Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This month, he shows us how to grill haloumi cheese, make a chimichurri sauce and roast some vegetables.

WINE REVIEWS: Bubbly varieties

WINE REVIEWS: Bubbly varieties

While many of us like to explore different still wines, we often go for the same old sparklers, but there's a variety of good bubblies out there.

RECIPE: Tomato and chicken bake

RECIPE: Tomato and chicken bake

Allyson Gofton's latest book offers a selection of recipes to share, whether at a barbecue, picnic, afternoon tea, a large gathering or a quiet celebration.

Nothing uniform about cookbook (+ recipe)

Nothing uniform about cookbook (+ recipe)

Community cookbooks have been popular fundraising projects for more than a century, but a new one from a Dunedin school is a step up from many in terms of presentation.

World's largest meatball made in US

World's largest meatball made in US

The bouncing mega-meatball record has landed in the United States East Coast.

RECIPE: Strawberry and Cinnamon sweet scone

RECIPE: Strawberry and Cinnamon sweet scone

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Time to cook the whole fish

Time to cook the whole fish

Al Brown, television chef, restaurateur and fisherman, has a new book out, Go Fish, and a new television series, Coasters, due to screen next year. Lynda Van Kempen caught up with him in Central Otago recently.

REVIEW: More Merlot?

REVIEW: More Merlot?

Having long played second fiddle to pinot noir and sauvignon blanc, New Zealand merlot and cabernet blends, especially from Hawkes Bay, are receiving acclaim overseas.

Feeding the family cheaply

Feeding the family cheaply

I sorted through my pantry the other weekend, finding in its depths half-full packets of lentils, pasta, chickpeas, jars of wheat and barley berries, quinoa, couscous, dried beans, tins of stuff for an "emergency", and stacks of Oriental ingredients bought in a fit of enthusiasm and used only once or twice.

RECIPE: Leek Tart

RECIPE: Leek Tart

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This week, how to make a leek tart.

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