Wine and Food Guide

From the heart

Raspberry chocolate upside-down cake.

When you want to impress your loved one just that little bit more, Valentine's Day is a great time to get out of your comfort zone in the kitchen and get cooking, Alison Lambert writes.

Strawberry rhubarb bars

Strawberry rhubarb bars

Sandwiching sweet and tangy fruit in crisp oaty dough and baking until crisp makes a perfect snack for the summer, Alison Lambert writes.

Colour, flavour, texture and no cooking

Colour, flavour, texture and no cooking

Smoked Chicken with green pea and basil pesto puree has a wonderfully pleasing, luscious taste and texture, Joan Bishop writes.

Wineries show their wares

Wineries show their wares

For wine lovers at a loose end this afternoon (yes, today), the inaugural Central Otago Cellar Door Tasting which is part of the four-day Feast Wanaka event, will take place at Edgewater in Wanaka.

Ask a chef: Mosgiel New World Cafe caramel square

Ask a chef: Mosgiel New World Cafe caramel square

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

Light and easy

Light and easy

Summer is all about catching up with friends and keeping things simple, chef Bevan Smith writes.

Off the scale: barbecue tips for fish

Off the scale: barbecue tips for fish

In the great Kiwi summer tradition we will be firing up our barbecues these holidays. Whether it's for a quick-dinner or to feed a crowd, New Zealand chef Chris Fortune has plenty of advice and recipes in his latest publication The Kiwi Sizzler. The key, he says, is to keep it simple ... always.

Preserving ethos extends beyond food

Preserving ethos extends beyond food

In this occasional series on Wakatipu eateries, Queenstown reporter Tracey Roxburgh takes a look at . . . The Boatshed Cafe & Bistro.

Much ado about marinades

Much ado about marinades

Whether it's for a quick dinner or to feed a crowd, New Zealand chef Chris Fortune has plenty of barbecue advice and recipes in his latest publication The Kiwi Sizzler. The key, he says, is to keep it simple ... always.

Good barbecuing all about the preparation

Good barbecuing all about the preparation

In the great Kiwi summer tradition we will be firing up our barbecues these holidays.

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