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. 

In season: Plum jam

In season: Plum jam

Plums are in season and it's the perfect time for buying extra and making jam, Alison Lambert writes.

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.

Power food - savoury and sweet

Power food - savoury and sweet

Nuts and seeds provide awesome energy on the go. With similar base ingredients, these recipes produce very different outcomes, one sweet and one savoury, so everyone's tastes are covered, Nicola Brown writes.

Starting healthy habits

Starting healthy habits

Rewarding yourself or your children with a treat is so ingrained we think nothing of it but Dunedin nutritionist Wal Herring believes it is time to change. She tells Rebecca Fox about her book on creating healthy eaters.

Tomatoes more than just decoration

Tomatoes more than just decoration

Eating what grows seasonally means we get fresher, more nutritious foods and if we can't grow it, we can buy it direct from the farmer, meaning the farmer benefits too, Deanna Copland writes.

Home-made tomato spaghetti

Home-made tomato spaghetti

Now's the time to make the most of your home-grown tomatoes before they're out of season, Alison Lambert says.

Flower power in the figgery

Flower power in the figgery

Given our love of Mediterranean cuisines it's surprising we haven't embraced fresh figs as readily as we've taken wine, olives and olive oil into our kitchens. Charmian Smith talks to Murray Douglas, who grows and processes fresh figs in Hawkes Bay. 

Gimblett Gravels dozen rich, poised and elegant

Gimblett Gravels dozen rich, poised and elegant

There's much to appreciate about Gimlet Gravels, says wine reviewer Mark Henderson. 

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