Wine and Food Guide

Vegan fare for tasty Christmas

It might be a bit daunting to have to come up with interesting vegan Christmas fare but with several vegans in my own extended family, I've had plenty of years to practise.

A wine like Alex

A wine like Alex

Every Labour weekend for the past six years the Alexandra basin winegrowers have held a new-release tasting in Clyde.

Cookbooks

Cookbooks

A gorgeously illustrated coffee-table book, Movida Solera (Penguin) explores the food of Andalusia.

Festive morsels with wow factor

Festive morsels with wow factor

I have found perfecting these tiny Christmas cakes very pleasurable but frustrating too, as I didn't immediately get the result I wanted.

Ask a Chef: Riverstone Kitchen's Moroccan lamb soup with couscous and harissa

Ask a Chef: Riverstone Kitchen's Moroccan lamb soup with couscous and harissa

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

Fast (food) answers: Kiwis quiz McDonald's

Fast (food) answers: Kiwis quiz McDonald's

Rumours about buns not decomposing, the bright yellow hue of cheese and the exact makeup of chicken nuggets are among the most frequently asked questions by customers in the year since McDonald's New Zealand launched its online answer service.

Asparagus and new potato on rye

Asparagus and new potato on rye

This combines two of my favourite spring ingredients and is served on rye bread. It is great for a light supper or fresh lunch.

Ask a chef: Starfish Cafe's kumara and bacon cakes

Ask a chef: Starfish Cafe's kumara and bacon cakes

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

WINE REVIEWS: Syrah/Shiraz

WINE REVIEWS: Syrah/Shiraz

A friend recently told me he was enjoying Hawkes Bay syrah as a change from pinot noir. It can be exciting to explore other varieties. Here are some syrah/shiraz, merlot and cabernet blends.

Kiwi kitchens forever evolving

Kiwi kitchens forever evolving

Our kitchens have changed remarkably over the past century, from three-room complexes with scullery, pantry and kitchen where a housewife might spend all day cooking, through small single-room kitchens to large modern open-plan ones, which look professional but may seldom be used. Charmian Smith talks to Prof Helen Leach about her new book Kitchens.

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