Wine and Food Guide

Cool coffee

Arjun Haszard at work in his kitchen in Glasgow St, Dunedin.

Liqueurs, cocktails, cold brews; there are many unusual ways of drinking coffee. Charmian Smith talks to a Dunedin entrepreneur who is exploring interesting ways of using coffee.

Among the vines of Nelson

Among the vines of Nelson

When Tranja Fry of Fossil Ridge Wines in Nelson produced some of her own freshly roasted macadamia nuts and a flowering stalk from one of the trees behind the vineyard restaurant, it struck me that Tasman Bay has a remarkably mild climate for the South Island.

Strawberries and cream muffins

Strawberries and cream muffins

Strawberries and cream muffins Makes 12 large or 15 medium muffins

Ask a chef: Dispensary Cafe's gluten-free peanut butter and chocolate chip cookies

Ask a chef: Dispensary Cafe's gluten-free peanut butter and chocolate chip cookies

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

WINE REVIEWS: Whites

WINE REVIEWS: Whites

This tasting includes several unusual but exciting white varieties that show great promise and are worth exploring. Look out for them in good restaurants and wine shops or browse online.

Butter's healthy comeback?

Butter's healthy comeback?

Kiwi tastebuds are turning back to our old love of butter, prompting new warnings about heart attacks and fuelling an academic row said to have "nearly come to blows".

Christmas treats

Christmas treats

I'm sure Willy Wonka would agree: it's hard to believe that anything which tastes this good is entirely plant-based.

Cookbooks

Cookbooks

Slightly zany baking can be found in Sweet Envy (Murdoch books), by Alistair Wise and Teena Kearney-Wise.

WINE REVIEWS: Pinot Gris

WINE REVIEWS: Pinot Gris

Pinot gris is better than it used to be, thank goodness. In the past year or so I've noticed many have interesting textures and are better balanced than they once were.

Christmas Stollen

Christmas Stollen

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This month he shows us how to make a German Christmas stollen with marzipan.

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