Daniel Pfyl, hospitality management lecturer at Otago
Polytechnic, shares some professional techniques to make your
cooking easier. This month he shows us how to make a German
Christmas stollen with marzipan.
Pinot noir usually needs a year or two to show its best, so
it's no wonder many of the 2013s in this tasting tasted
better a day or two after they were opened when they'd
mellowed and integrated a little.