Wine and Food Guide

Roast of the day

The Sunday roast has been a New Zealand family tradition for generations, although it has fallen from fashion over the past decade or two. However, Selaks roast day is coming up on Sunday, Charmian Smith reports.

New pumpkin variety available

It's pumpkin time, and there's a new variety available this year, the small butterkin, shaped like a small pumpkin but with flesh the colour of butternut.

Parsnip, caper and parmesan salad with winter leaves

Parsnip, caper and parmesan salad with winter leaves

This salad is slightly warm and works well with our more robust winter leaves and strong flavours.

Cooking 101: Wholemeal spaghetti with prawn, tomato and white wine sauce

Cooking 101: Wholemeal spaghetti with prawn, tomato and white wine sauce

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This month, he shows us how to cook a prawn, tomato and white wine sauce to go with wholemeal spaghetti.

WINE REVIEWS: Viognier

WINE REVIEWS: Viognier

Viognier produces full bodied, soft, lush wines and, like chardonnay, can be barrel fermented or oak aged. It does particularly well in Hawkes Bay.

Indian restaurant dishes adapted for the Kiwi home cook

Indian restaurant dishes adapted for the Kiwi home cook

When Sukhi and Joanna Gill opened the first Little India restaurant in Dunedin 23 years ago, they developed Sukhi's mother Premjit's recipes for their menu.

WINE REVIEWS: Sparkling wine

WINE REVIEWS: Sparkling wine

Sparkling wine comes in many styles, from easy drinking, to lean and elegant, and even fully flavoured with nutty, yeasty, biscuity characters.

Ask a Chef: The Coffee Post's berry and coconut cake

Ask a Chef: The Coffee Post's berry and coconut cake

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

In Season: Leek and bread pudding

In Season: Leek and bread pudding

I have been waiting patiently for leeks to come back in season and this recipe adapted from Thomas Keller makes the wait worthwhile. It just makes sense to use leeks in this manner, and it's a great way to use up old bread.

Pudding the day to rights

Pudding the day to rights

At some point each winter we are faced with one of those days when the weather turns irrevocably nasty.

Syndicate content