Ask a chef: Riverstone Kitchen's zucchini, basil and parmesan soup

Ask a chef: Riverstone Kitchen's zucchini, basil and parmesan soup

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

Locally sourced produce put on a pedestal

Locally sourced produce put on a pedestal

Recognised around the world when it hosted the Duke and Duchess of Cambridge earlier this year, Amisfield Bistro at Lake Hayes is always busy.

Video: How to make spaghetti alle vongole

Video: How to make spaghetti alle vongole

Mark Seymour shows how to make spaghetti alle vongole: spaghetti with clams.

Swede, thyme and almond soup

Swede, thyme and almond soup

Swedes are readily available and very economical. This soup surprises even the most unimpressed swede consumers. The swede becomes creamy and silky, and the thyme and almonds bring it all together.

Ask a chef: Nichol's Garden Cafe's carrot cake

Ask a chef: Nichol's Garden Cafe's carrot cake

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

WINE REVIEWS: Merlot

WINE REVIEWS: Merlot

Even in good vintages like 2013 in Hawkes Bay, most merlots and blends benefit from extra bottle age to allow the sometimes rough edges of youth to mellow. When the premium 2013 reds are released, expect some fine wines.

Roast of the day

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.

Spanish immigrant seems to be making itself at home

Albariño may be a Spanish grape but judging by some of the wines made from it in New Zealand it is quite at home here.

On the menu: Quince cheese biscuits

On the menu: Quince cheese biscuits

Anathoth has a couple of new flavours in its range of preserves, a quince conserve - useful if you haven't got round to making your own (there's still time as they are still at the market) - and an old-fashioned chow-chow, full of vegetables such as cauliflower, onions, broccoli, beans, corn and red pepper.

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