Wine and Food Guide

Grilled or barbecue haloumi cheese with roasted courgette, peppers and cherry tomatoes

Grilling the haloumi.
Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This month, he shows us how to grill haloumi cheese, make a chimichurri sauce and roast some vegetables.

Homestyle cream corn

Homestyle cream corn

Corn has arrived and this homemade version of creamed corn is simply irresistible. Serve it alongside grilled chicken or pork, although I love it on hot buttered toast.

WINE REVIEWS: Pinot Noir

WINE REVIEWS: Pinot Noir

Fruit weight, concentration but not over-ripeness, persistence and balance are some of the keys to superb pinot noir, whether they ooze dark, textural power, sheath their steely strength in silky fruit, are lush with dark spicy fruits or lively with schisty red fruits. This tasting from two producers showed the variety of terroir from Otago vineyards.

Ask a chef: Mitchells Tavern's chicken fettucini

Ask a chef: Mitchells Tavern's chicken fettucini

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

A lesson in plum torte

A lesson in plum torte

This plum torte has very few ingredients, takes only minutes to prepare yet is moist, fruity and irresistible.

WINE REVIEWS: Chardonnay

WINE REVIEWS: Chardonnay

Chardonnay tends to undergo various wine-making processes, such as lees ageing, leaving the wine on spent yeast, which develops a hint of nuttiness, or malolactic fermentation, which converts sharp malic acid to buttery, sometimes even cheesy lactic acid.

Cookbooks

Cookbooks

Naked food is not hidden, covered or compromised by additives or preservatives.

Kiwis not eating '5+ A Day'

Kiwis not eating '5+ A Day'

Almost 75 per cent of New Zealanders still don't eat the recommended daily amount of fruits and vegetables, new figures show.

Ask a chef: Kades' Baileys and caramel cheesecake

Ask a chef: Kades' Baileys and caramel cheesecake

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

WINE REVIEWS: Sauvignon Blanc

WINE REVIEWS: Sauvignon Blanc

Not everyone likes the lush fruity intensity and crisp acidity of typical Marlborough sauvignon blancs. There are lighter ones for the faint hearted, and full on pungent ones for the bold. And for connoisseurs who often avoid sauvignon blanc, there are unusual, interesting ones like, in this tasting, the Hawkes Bay Alluviale.

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