Wine and Food Guide

Glorious textures and taste

Photo by Christine O'Connor.

I cannot call this beautiful deep purple fruit with its taut, smooth, glossy skin an egg plant. To me it will always be an aubergine.

Video: How to make Bibimbap

Video: How to make Bibimbap

Myung Ran Lee (Kelly) from Korea shows how to make bibimbap (mixed rice).

Summer minestrone soup

Summer minestrone soup

This refreshing soup works wonderfully hot or chilled and the addition of pungent smashed basil takes the soup to another level.

Simple suggestions for a better barbie

Simple suggestions for a better barbie

Josh Emett's latest book, Josh's backyard BBQ (Random House) offers inspiration to those who want to serve more than burnt steak and sausages at their barbecues.

Summer salad

Summer salad

Summer is here and so are fresh juicy salads. Adding fruit and a good dressing will liven up any dinner party.

Ask a chef: Otago University's Staff Club Perky Nana slice

Ask a chef: Otago University's Staff Club Perky Nana slice

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

Cookbooks

Cookbooks

Fans of 2012 Masterchef winner Chelsea Winter will want to check out her new cookbook, Everyday delicious (Random House).

Buyer's Guide New Zealand Wines 2015: 'Growing sense of optimism'

Buyer's Guide New Zealand Wines 2015: 'Growing sense of optimism'

Essential for wine lovers, Michael Cooper's annual Buyer's Guide New Zealand Wines 2015 (Upstart Press), now in its 23rd edition, is more upbeat than in recent years.

BBQ Reds

BBQ Reds

A simple, fruity red with lots of flavour is ideal for barbecues. Try some of these.

Tempting little devils

Tempting little devils

Although we were penniless students in the late 1950s, some of the more sophisticated student parties we attended served both ''angels on horseback'' and ''devils on horseback'' for supper.

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