Clafoutis is a French pudding traditionally made with sour cherries. The cherries are placed in a buttered dish, covered with a thick batter and baked in the oven until the topping is risen and golden with a soft cake-like texture.
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Chef and food writer Genevieve Knight has a new range of duck
liver parfaits, light, smooth and delicious mousses.
I love these as they are sweet and tart and go beautifully on
a picnic alongside cold roasted meats, or use as you would a
pickle with cheese.
Ask a Chef reveals the secrets of those superb dishes you ate
in cafes and restaurants and wanted to try yourself.
Five courses of beef or lamb make for a long lunch, but when
they are cooked by Beef and Lamb ambassadors, they are
intricate, innovative and interesting.
It's often difficult to tell which packaged food is the
A fascination with growing unusual things has led Kate
Wendelgelst to growing mushrooms. Charmian Smith reports.
It took me four
years of living in Dunedin to get to Fergburger in
A couple of years' bottle age makes a difference to the
pleasure many reds afford, as age allows the acids and
tannins to mellow and soften, eliminating the rough, raw edge
some young wines show.
If, like me, you have plenty of ripe tomatoes and zucchinis
growing, this soup works a treat.