Wine and Food Guide

A taste of things to come

Sticky venison ribs with plum sauce.

For those who have been hanging out for our long-awaited third cookbook, I can tell you the wait is almost over.

Porridge for pudding

Porridge for pudding

In case you feel you haven't had quite enough chocolate recently, I thought I would share a recipe which is top of the playlist in my household at the moment. (Porridge purists avert your eyes now!)

Sugar cut in new Coca-Cola

Sugar cut in new Coca-Cola

Coca-Cola is unveiling a new product with 35 per cent less sugar and kilojoules than the regular drink.

Time ripe to pick grapes

Time ripe to pick grapes

As you read these lines spare a thought for the wineries of Central Otago: harvest is getting under way.

Recent arrival means brewer can hop to it

Staff at Christchurch brewer Harrington's recently celebrated the arrival of a container of American hops: it was their first supply in nine months, and their Yankdak beer, with American Amarillo and Centennial hops in it, was running out thanks to a long-running waterfront dispute over there.

Ask a chef: Blend Espresso's lemon slice

Ask a chef: Blend Espresso's lemon slice

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

Keeping it in the family

Keeping it in the family

Late last year I joined friends for a week in France's southern Rhone. Visiting wineries there, a recurring theme was succession; of passing the baton to the next generation.

Ask a chef: Vogel St Kitchen's raw cranberry slice

Ask a chef: Vogel St Kitchen's raw cranberry slice

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

Flavours of Morocco make divine difference

Flavours of Morocco make divine difference

Light, luscious and fragrant, this is a sophisticated and exotic variation of the more familiar carrot cake.

Roast tomato sauce

Roast tomato sauce

It's time to top up the bottling as tomatoes are in their prime for making sauces and relishes. This dependable sauce pulls me through any day of the week!

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