On the menu

On the menu

Anathoth has a couple of new products out, a hot chilli relish and a tropical jam, which is a blend of mango, pineapple, guava and passionfruit.

Recipe: Poached pears with saffron, ginger and cardamom

Recipe: Poached pears with saffron, ginger and cardamom

Pears are still readily available and this fragrant method of poaching adds a wonderful Middle Eastern flavour. I like to serve them with creamy strained yoghurt.

WINE REVIEWS: Pinot Noir

WINE REVIEWS: Pinot Noir

To get the best out of pinot noir, especially high-acid ones, serve them at room temperature. Coax the aromas out by warming the glass in your hands and they can turn from lean and edgy to spicy and lively.

Book covers ins, outs of smoking plus recipes

Book covers ins, outs of smoking plus recipes

Smoking food is an ancient form of preservation, and until recently was looked on as the exclusive domain of hunters and fishers or butchers.

The taste of orange

The taste of orange

What is not to love about New Zealand oranges?

Recipe: Sophie's pulled pork burgers

Recipe: Sophie's pulled pork burgers

I recently went on a sibling date with my brother in Auckland. Basically, I bribed him with burgers.

Intense flavour and moreish

Intense flavour and moreish

I love the pungent sharp kick of ginger, so it's not surprising that this cake is a favourite.

Ask a chef: Riverstone Kitchen's zucchini, basil and parmesan soup

Ask a chef: Riverstone Kitchen's zucchini, basil and parmesan soup

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

Roasted yam and barley salad

Roasted yam and barley salad

This salad is great as the humble ingredients used add texture and of course the flavours work together beautifully.

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