Fennel frond pesto

Fennel frond pesto

Alison Lambert has a versatile use for fennel fronds.

Ask a Chef: Berry chutney

Ask a Chef: Berry chutney

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

Sweet, orange pumpkins rule

Sweet, orange pumpkins rule

A bonus brought by cooler weather is the arrival of fresh, whole pumpkins, one of the most versatile vegetables you can have in your autumn cooking arsenal.

Moroccan tagines ideal for colder nights

Moroccan tagines ideal for colder nights

When skies turn dark and temperatures plunge, out come the short lists of dishes to warm body and soul. To those should be added an easy to make and deliciously satisfying Moroccan-style chicken tagine, David Latt writes.

Squeeze goes on

Squeeze goes on

Apples will be juiced and preserves tasted at this year's Dunedin Community Food Harvest Group event in Northeast Valley on April 23.

Cookbook review: That Sugar Guide

Cookbook review: That Sugar Guide

From the author of That Sugar Film comes a recipe book with tips and advice on how to lower your sugar intake.

Banking on Gewurztraminer

Banking on Gewurztraminer

This week wine reviewer Mark Henderson samples some spicy Gewurztraminer.

Ask a chef: Chicken and pork belly pate

Ask a chef: Chicken and pork belly pate

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

Earthy comfort cravings

Earthy comfort cravings

The seasons are moving fast now, chef Bevan Smith writes. The first varieties of apples and pears are off the trees in the orchard and the quinces are starting to drop.

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