Wine and Food Guide

Summer's salad days

Seared tuna with chickpeas, iceberg lettuce, hummus and harissa.

Here in sunny North Otago, summer is definitely upon us if the browning of the hills are anything to go by.

Wine reviews: Rosé

Wine reviews: Rosé

With warmer weather and longer evenings rosé comes into its own. It's lovely with light fresh food and the drier ones can be surprisingly versatile.

Fromage blanc, rhubarb compote and granola

Fromage blanc, rhubarb compote and granola

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This month Chef Pfyl shows us how to make fromage blanc, rhubarb compote and granola, which can be used separately or made into a fresh, healthy dessert.

Best snarler found

Best snarler found

The best snarler to throw on the barbie this summer is a gourmet beef and blue cheese variety, made by the Allenton Meat Centre.

A walk on the wild side

A walk on the wild side

When Tony Smith was growing up in Alexandra he grew to love rivers.

Auckland restaurant makes global top 5 fine dining list

Auckland restaurant makes global top 5 fine dining list

A New Zealand restaurant has been voted in the top five best fine-dining establishments in the world.

More than a simple snag

On Friday, 20 butchers, chefs and food writers spent a day tasting sausages in Christchurch at the first South Island heat of the annual Devro New Zealand sausage competition. The winners from this and the North Island heat will go into the final in Auckland on October 14.

Video: How to make Dutch apple cake

Video: How to make Dutch apple cake

Hannah van Turnhout shows how to make her Dutch grandmother's appletart (apple cake).

Recipe: Spring onion fritters

Recipe: Spring onion fritters

Spring onion fritters Serves 4

Wine Reviews: Sauvignon Blanc

Wine Reviews: Sauvignon Blanc

Classic Marlborough sauvignon blanc, assertive and overflowing with vibrant aromas and flavours may be what New Zealand is known for, but toned-down styles with texture and complexity are sometimes more interesting and often more food friendly.

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