On Friday, 20 butchers, chefs and food writers spent a day
tasting sausages in Christchurch at the first South Island
heat of the annual Devro New Zealand sausage competition. The
winners from this and the North Island heat will go into the
final in Auckland on October 14.
Classic Marlborough sauvignon blanc, assertive and
overflowing with vibrant aromas and flavours may be what New
Zealand is known for, but toned-down styles with texture and
complexity are sometimes more interesting and often more food
When you see handsome hairy Highland cattle in the corner of
a vineyard, they are likely to be part of a biodynamic
system, providing manure for the compost, and later, other
parts, such as horns, for the various preparations.