Wine and Food Guide

Food for thought

Fresh spring rolls with seared tuna.
They say in the ancient seaside town of Hoi Ann, that once you have visited, you always return. At the time we smiled at the thought.

Ten surprising food facts

Ten surprising food facts

Our understanding of the foods we commonly eat is constantly changing -- and scientists at Plant and Food Research are gaining new insights all the time. The institute's general manager of science food innovation,

Video: How to make Cambodian chilli fish

Video: How to make Cambodian chilli fish

Hamish Hain Seng Te shows how to make Cambodian garlic chilli fish.

Raspberry sponge

Raspberry sponge

Raspberries are sun-sweet and juicy and they seem to float in this light and airy sponge cake.

WINE REVIEWS: Rosé

WINE REVIEWS: Rosé

Rosés used to be pink, sweetish and fruity but some are becoming more interesting, especially when matured on lees or fermented in old oak. The variety makes a difference too, with merlot and the cabernets usually giving more structure than pinot noir.

Ask a chef: Nichol's satay chicken salad

Ask a chef: Nichol's satay chicken salad

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

Getting back to the roots of the process

Getting back to the roots of the process

The 11th Central Otago Pinot Noir Celebration late last month was its usual mix of good wine, good food, good company and thoughtful presentations. More than 200 delegates, replete with fine food and wine are wending their way home to the US, Europe, Asia, Australia, and of course elsewhere in New Zealand. Charmian Smith reports on the maturing of the region.

The world lines up for a taste of Hawkes Bay

The world lines up for a taste of Hawkes Bay

The story of Hawkes Bay's wines is as rich as its flavours, writes Charmian Smith.

WINE REVIEWS: Villa Maria

WINE REVIEWS: Villa Maria

Villa Maria's Marlborough winemaker Helen Morrison sent a selection of her sauvignon blancs to highlight the characteristics of individual vineyards and subregions.

Ask a chef: Taste Nature's spinach, onion and kalamata olive gluten-free muffins

Ask a chef: Taste Nature's spinach, onion and kalamata olive gluten-free muffins

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

Syndicate content