Wine and Food Guide

Rhubarb sponge pudding

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Puddings like these tick all the right boxes on a cold night. Rhubarb adds such a tangy twist to the comfort of the warm sponge, Alison Lambert writes.

Banking on Gewurztraminer

Banking on Gewurztraminer

This week wine reviewer Mark Henderson samples some spicy Gewurztraminer.

Starting healthy habits

Starting healthy habits

Rewarding yourself or your children with a treat is so ingrained we think nothing of it but Dunedin nutritionist Wal Herring believes it is time to change. She tells Rebecca Fox about her book on creating healthy eaters.

Ask a Chef: Port Royale vegetable tart

Ask a Chef: Port Royale vegetable tart

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

Tomatoes more than just decoration

Tomatoes more than just decoration

Eating what grows seasonally means we get fresher, more nutritious foods and if we can't grow it, we can buy it direct from the farmer, meaning the farmer benefits too, Deanna Copland writes.

Home-made tomato spaghetti

Home-made tomato spaghetti

Now's the time to make the most of your home-grown tomatoes before they're out of season, Alison Lambert says.

Gimblett Gravels dozen rich, poised and elegant

Gimblett Gravels dozen rich, poised and elegant

There's much to appreciate about Gimlet Gravels, says wine reviewer Mark Henderson. 

Broccoli bread

Broccoli bread

I have been making this vegetable-based bread for some time now and I love the fact that it is totally gluten-free and it is jam-packed full of nutrients, especially when using organic broccoli.

Sharing round the kitchen table

Sharing round the kitchen table

Alison Lambert has some memorable recipes to share at Easter.

What is vegan pie culprit E920?

What is vegan pie culprit E920?

In the first of a new column, Charmian Smith sets out to investigate what is in the food we routinely pull from the supermarket shelf or buy ready made to eat.

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