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.

Easter buns put to test

Easter buns put to test

Easter is nearly upon us and those who have not already gorged themselves on hot cross buns will be looking forward to the treat this weekend. Rebecca Fox took a look at the offerings around Dunedin.

Looks good,tastes better

Looks good,tastes better

If you've never tried quinoa before, this is a great way to start. It's important to thoroughly rinse the quinoa in a fine sieve otherwise it can taste soapy. This recipe can be adapted to use whatever vegetables are in season and is a variation on one from the Seasons' Eatings calendar and recipe booklet (see www.nibl.co.nz for more information).

Ask a chef: Morning Magpie's pear and ginger cake

Ask a chef: Morning Magpie's pear and ginger cake

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

Wine reviews: Aromatic wines

Wine reviews: Aromatic wines

These aromatic wines ooze generous fruit, but some have such high alcohol they leave you with a burn in the mouth. However, the best, as always, are well balanced.

Roasted pumpkin with miso, rosemary and butter

Roasted pumpkin with miso, rosemary and butter

At the moment sweet orange bushfire pumpkins are available, one's that I love as you can eat the skin. However, any pumpkin or creamy squash will be delicious in this.

Video: How to make dango with anko and kinako

Video: How to make dango with anko and kinako

Yoko Yamada shows how to make dango with anko and kinako.

Food, theatre set to music

Music, art and food combined at an Otago Polytechnic food performance at the recent Auckland Arts Festival. Polytechnic Associate Professor Richard Mitchell explains the experience.

Central Otago pinots get own Riedel glass

Central Otago pinots get own Riedel glass

A newly shaped wineglass designed by a 300-year-old Austrian glass company especially to elevate the experience and enjoyment of Central Otago pinot noir has been released.

Celebrity chef on a mission

Celebrity chef on a mission

Believe it or not, Australian-based celebrity chef Sean Connolly has never been to Queenstown.

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