Wine and Food Guide

Enjoyable living off the land

Peter Langlands has been foraging since he was a boy. ''It's a lifelong passion.''
A lifelong passion for foraging is developing into a Christchurch man's new profession. Peter Langlands tells Rebecca Fox about his search for wild foods.

Ask a Chef: Ironic Cafe's rhubarb cake

Ask a Chef: Ironic Cafe's rhubarb cake

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

Sweet success in ice cream awards

Sweet success in ice cream awards

Two Otago companies brought home the silverware from the New Zealand Ice Cream Awards.

A matter of identity

A matter of identity

Wine reviewer Mark Henderson samples some sauvignon blanc.

Cabbage and potato pie

Cabbage and potato pie

This is a great combination of vegetables arranged and baked simply to create a splendid pie for all dietary requirements, Alison Lambert writes.

Putting autumn on the plate

Putting autumn on the plate

Hotel St Moritz Queenstown is well known among locals as the place to enjoy excellent cocktails and superb food, all the while enjoying beautiful views of Queenstown Bay, Jason Moss writes.

Tastings from a road less travelled

Tastings from a road less travelled

Wine reviewer Mark Henderson tries some different wines.

Ask a Chef: Wooden Table's muesli slice

Ask a Chef: Wooden Table's muesli slice

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

In season: Quince tart

In season: Quince tart

Quinces are rapidly coming to an end. As a celebration in honour of these majestic fruit, a classic dessert is needed, Alison Lambert writes.

Food for thought: What's natural?

Food for thought: What's natural?

Charmian Smith investigates what is in the food we routinely pull from the supermarket shelf or buy ready made to eat.  

Syndicate content