Wine and Food Guide

Enjoy the fruits of your labours

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As this long hot summer rolls on, so too does the amazing fruit on offer. Roadside stalls groan with ripe peaches, apricots and nectarines.

WINE REVIEWS: Riesling

WINE REVIEWS: Riesling

Riesling comes in many variations, from simple sweeter or dryer styles to wild ferment in old oak, from ethereal low-alcohol styles to fascinatingly complex wines with a little bottle age. Check out the wine reviews on www.odt.co.nz for more wines from this tasting.

Ask a chef: Ironic's coconut berry cake

Ask a chef: Ironic's coconut berry cake

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

On the menu

Amanda Ewing began baking oatcakes 10 years ago for her husband, who missed them from his years growing up in Scotland.

Recipe: Wet polenta, vine tomatoes and basil

Recipe: Wet polenta, vine tomatoes and basil

This dish works well throughout the year. Simply change the sweet tomatoes for mushrooms, wilted greens or even alongside a hearty stew.

WINE REVIEWS: Pinot Noir

WINE REVIEWS: Pinot Noir

There's such variety in pinot noir depending on where it comes from and how ripe the grapes are, how it is made and whether it is aged or not - the 6-year old wine in this tasting is drinking very well, but may not be to the taste of those who like big fruity numbers.

Ask a chef: Nichol's satay chicken salad

Ask a chef: Nichol's satay chicken salad

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

Radishes with whipped butter and sea salt

Radishes with whipped butter and sea salt

This is a classic partnership but one many steer clear of. When radishes are fresh, crisp and fiery in flavour, the creamy accompaniment of butter and salt all makes sense.

Ken made meat ambassador

Ken made meat ambassador

Dunedin chef Ken O'Connell, owner of Bracken Restaurant in Filleul St, has been named a Beef and Lamb Ambassador for 2015.

Gypsy skewers with coleslaw

Gypsy skewers with coleslaw

This dish goes back to when Chef Pfyl was an apprentice in hotels in St Moritz and Pontresina in Switzerland, where German industrialist and photographer Gunter Sachs used to eat regularly. Gypsy skewers was one of his favourite dishes. The kebabs can be cooked on a barbecue or under a grill or in a frying pan on the stove top. Chef Pfyl likes to serve it with coleslaw.

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