Wine and Food Guide

Glorious textures and taste

Photo by Christine O'Connor.

I cannot call this beautiful deep purple fruit with its taut, smooth, glossy skin an egg plant. To me it will always be an aubergine.

Aged and enlightened

Aged and enlightened

Tasting a wine that has lived longer than you is a rare and somewhat sobering experience.

How to... marinate beef

How to... marinate beef

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

Ask a chef: Cafe Vega's carrot cake

Ask a chef: Cafe Vega's carrot cake

Ask a chef reveals the secrets of Cafe Vega's carrot cake.

Pork packed with flavour (+ recipe)

Pork packed with flavour (+ recipe)

This spicy pot roast simmers quietly in a slow oven for several hours.

On the menu

Fruity confection

Watties sent a sample of their new Fruit n' Puree product, diced peach, pear or mango in pear puree.

They are touting it as a convenient way to get one of your recommended servings of fruit, because they come in single-serve pottles.

However, you need a spoon to eat them with.

WINE REVIEW: SHIRAZ AND SYRAH

WINE REVIEW: SHIRAZ AND SYRAH

This line up of Australian shirazes and New Zealand syrahs shows how an extra year's bottle age can make a big difference, mellowing any rough edges and integrating the components.

Sponsorship controversy won't affect Wildfoods

The organisers of the Hokitika Wildfoods Festival are confident the event will go ahead next year, despite major sponsor Westcoast Brewing abruptly announcing it is pulling the plug.

WINE REVIEW: Chardonnay and viognier

WINE REVIEW: Chardonnay and viognier

Some top end chardonnays and a delicious viognier turned up for this tasting.

Celeriac beautiful on the inside

Celeriac beautiful on the inside

It may be ugly and hard to come by, but celeriac is worth the effort, writes chef Bevan Smith. 

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