Wine and Food Guide

Students push culinary envelope

Hot water is poured over dry ice at Technique restaurant.

In a culmination of three years of study, the first bachelor of culinary arts students at Otago Polytechnic put on a memorable dinner last week for friends and associates.

Ask a Chef: Craterscapes' butterscotch slice

Ask a Chef: Craterscapes' butterscotch slice

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

On the menu: Uncle Joe's

Cold pressed nut and seed oils from Uncle Joe's in Marlborough can add a different flavour to summer salads and other dishes.

Top Chef stocks up with goodies on trip home

Top Chef stocks up with goodies on trip home

Hot-shot Kiwi chef Matt Lambert will be adding New Zealand clams and cheeses to the menu of his Michelin star New York restaurant after a flying visit to the country this month.

Four square

Four square

Kim McCosker is the queen of ''4 Ingredients''. Her 18 cookbooks all contain recipes using just four ingredients, while the latest helps plan meals in advance. Colleen Thorpe asked her a few questions.

Whiff of the good stuff

Whiff of the good stuff

Does a little affectation have an effect on wine? Alex Russell takes a look.

No 1 pinot noir ranking wait over

No 1 pinot noir ranking wait over

Rockburn Wines winemaker Malcolm Rees-Francis has had his fingers crossed for a ''No 1'' ranking for the past eight years, since being named ''No 2'' in Cuisine magazine's annual New Zealand pinot noir tastings in 2006.

Wine reviews: Pinot noir

Wine reviews: Pinot noir

Some of the 2012 pinot noirs are being released now but to get best value, especially from the more expensive, age-worthy ones, it's worth cellaring them for another year or so to allow them to mellow and integrate to develop their potential.

Ask a chef: No 7 Balmac's hummus

Ask a chef: No 7 Balmac's hummus

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

Video: Catch of the day

Video: Catch of the day

Tim Lynch grew up and trained as a chef in Dunedin. After working overseas for several years, he moved back to Dunedin because it is an easy place to live and good for bringing up a family.

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