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.

Nutty but nice

Nutty but nice

You may think I'm a little, well, nuts to suggest that you try making nut milk.

On the menu: Uncle Joe's

Cold pressed nut and seed oils from Uncle Joe's in Marlborough can add a different flavour to summer salads and other dishes.

Ask a Chef: Craterscapes' butterscotch slice

Ask a Chef: Craterscapes' butterscotch slice

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

Cookbooks: Keep it Vegan

Cookbooks: Keep it Vegan

There's a definite move towards more plant-based eating these days as we become more aware of health and environmental issues, as well as ethical considerations of farming animals.

Rhubarb buttermilk cake

Rhubarb buttermilk cake

This simple cake recipe is great for impromptu parties or unexpected guests as it is simple to prepare and versatile.

Wine reviews: Blends

Wine reviews: Blends

This group of wines turned up with a couple of PGR blends - pinot gris, riesling and gewurztraminer. These three aromatic grapes can work well together, with the fullness of pinot gris balanced by the liveliness of riesling.

Top Chef stocks up with goodies on trip home

Top Chef stocks up with goodies on trip home

Hot-shot Kiwi chef Matt Lambert will be adding New Zealand clams and cheeses to the menu of his Michelin star New York restaurant after a flying visit to the country this month.

Whiff of the good stuff

Whiff of the good stuff

Does a little affectation have an effect on wine? Alex Russell takes a look.

Four square

Four square

Kim McCosker is the queen of ''4 Ingredients''. Her 18 cookbooks all contain recipes using just four ingredients, while the latest helps plan meals in advance. Colleen Thorpe asked her a few questions.

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