Finding a good cafe to stop at on a road trip can be a dilemma. Freelance writer Anna King Shahab has tried to remedy this with the New Zealand Cafe Cookbook which features 50 cafes around New Zealand, from Kerikeri to Dunedin.
There's a new movement gaining momentum in the New Zealand
food industry. ConversatioNZ, aiming to ''inspire and
empower'' by creating a strong sense of pride and respect for
the country's natural, edible resources, is a not-for-profit
movement created to share the story of New Zealand food and
push culinary boundaries. North Otago reporter Rebecca Ryan
talks to North Otago chefs and ConversatioNZ advisory board
members Bevan Smith and Fleur Sullivan about it.
Aromatics is a sort of ''catch-all'' term to cover white
grape varieties that don't see any oak in their making and in
which the aromas are an integral part of the wine, writes
wine columnist Mark Henderson.
Making ricotta is so easy and it has so many
uses, Alison Lambert writes. As rhubarb is in season,
she has served this alongside. And when the juicy summer
fruits arrive, they will partner beautifully with the cheese.