Liqueurs, cocktails, cold brews; there are many unusual ways of drinking coffee. Charmian Smith talks to a Dunedin entrepreneur who is exploring interesting ways of using coffee.
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Make ODT my
This soup evokes memories of travels combined with offerings
from the garden. I love soups like this as they are not only
healthy but they seem to lift your spirits.
Pinot gris is better than it used to be, thank goodness. In
the past year or so I've noticed many have interesting
textures and are better balanced than they once were.
Mushroom and goat's cheese tartlet
It's that wonderful time of year again, when you start to
think about Christmas functions and long summer evenings
Many small to medium-sized family-owned vineyards make fine
wine and two I visited recently - Rippon in Central Otago and
Dog Point in Marlborough - were celebrating milestones.
Salads like this are an assortment of spring. I have combined
some of my favourite ingredients to create this crunchy
spring salad. Feel free to add your own twist and to use what
is available to you.
Ask a Chef reveals the secrets of those superb dishes you ate
in cafes and restaurants and wanted to try yourself.
Pinot noir usually needs a year or two to show its best, so
it's no wonder many of the 2013s in this tasting tasted
better a day or two after they were opened when they'd
mellowed and integrated a little.
Two of New Zealand's leading food writers, Peta Mathias and
Julie Le Clerc, have collaborated on a book, Hot Pink
Spice Saga: An Indian culinary travelogue with recipes
Most of the better 2014 sauvignon blancs will benefit from
another few months or a year's bottle age, but some
deliciously potent ones turned up in this group.