Wine and Food Guide

Staff in thick of it in company kitchen

Lydia Findlay makes hot spiced apple cider for ''Friday beers'' at Fisher & Paykel's staff kitchen.

It is a staff kitchen like no other - gleaming stainless steel, polished subway tiles and an island bench the size of a small runway.

Rebecca Fox discovers there is more than just noodles and baked beans being cooked in Fisher & Paykel's Dunedin staff kitchen.

Passionate brewer 'wouldn't do anything else'

Passionate brewer 'wouldn't do anything else'

Kelly Ryan always had a love of science but it was not until he met Prof Jean-Pierre Dufour that beer - the brewing of it - became his passion.

Ask a chef: The Coffee Post Green Island chocolate brownie

Ask a chef: The Coffee Post Green Island chocolate brownie

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

Kale and quinoa salad

Kale and quinoa salad

The combination of two super healthy ingredients with a punchy dressing is the perfect winter pick-me-up.

Riesling shows variety

Riesling shows variety

Riesling counts many wine enthusiasts as fans, but has often failed to entice the ''average drinker''.

Beef olives, creamy mash and apple fool

Beef olives, creamy mash and apple fool

The classics never tire and this one I remember fondly in my childhood as I could never quite understand why they were called ''beef olives'' when we never had olives in them! But I do remember how moist and delicious they were, with the bonus of a parcel of stuffing inside.

Smooth, creamy and scrumptious

Smooth, creamy and scrumptious

These recipes were created by the wonderful Jessica Murnane of www.jessicamurnane.com

I've made some small adjustments and these dishes have been hugely popular whenever I've served them, so I'm excited to share them with you.

The stuffed mushrooms make an amazing dinner party entree and the puree is also delicious when served over vegetable noodles or cooked quinoa.

Baked eggs with spinach

Baked eggs with spinach

Brunch time indeed! Baked eggs served with soldiers (toast) is a delightful way to start the day!

Softer acidities make for easier drinking

Softer acidities make for easier drinking

Joining me on the tasting panel today was Dunedin wine enthusiast Ricky Collins.

Making light work of winter

Making light work of winter

Each winter it is easy to fall back onto old favourites in the kitchen, especially a little comfort food.

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