Wine and Food Guide

Grilled or barbecue haloumi cheese with roasted courgette, peppers and cherry tomatoes

Grilling the haloumi.
Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This month, he shows us how to grill haloumi cheese, make a chimichurri sauce and roast some vegetables.

Green beans and lovage

Green beans and lovage

Lovage has been the herb of choice this summer as the fresh celery-like flavour naturally lifts any green vegetable. If you haven't any handy, try sage, basil or parsley.

Ask a chef: Otago Poly Cromwell campus' cream of tomato soup

Ask a chef: Otago Poly Cromwell campus' cream of tomato soup

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

WINE REVIEWS: Gewurztraminer and sauvignon blanc

WINE REVIEWS: Gewurztraminer and sauvignon blanc

Sometimes you come across wines that are quite different from the run of the mill and this line-up includes an unusual variety, an unusual treatment for gewurztraminer and an unusual but delicious and versatile late harvest sauvignon blanc.

Wild fruits of holiday labour

Wild fruits of holiday labour

Sick of our our bleak southern summer, Diana Noonan went in search of sunshine and the delights of foraged fruit.

Much thought and skill in beef and lamb dishes

Much thought and skill in beef and lamb dishes

Five courses of beef or lamb make for a long lunch, but when they are cooked by Beef and Lamb ambassadors, they are intricate, innovative and interesting.

Helping healthy choices

Helping healthy choices

It's often difficult to tell which packaged food is the healthiest.

On the menu: Seawater cheese

On the menu: Seawater cheese

Chef and food writer Genevieve Knight has a new range of duck liver parfaits, light, smooth and delicious mousses.

Freshly-pickled peaches

Freshly-pickled peaches

I love these as they are sweet and tart and go beautifully on a picnic alongside cold roasted meats, or use as you would a pickle with cheese.

Ask a chef: Nellies' chocolate, cherry and almond brownie

Ask a chef: Nellies' chocolate, cherry and almond brownie

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

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