Cookbooks

Cookbooks

If you thought chips, aka frites or French fries, were simply deep-fried chopped potatoes, Anne de la Forest's Frites (Jacqui Small) will introduce you to the intricacies of this old favourite.

WINE REVIEWS: Riesling

WINE REVIEWS: Riesling

Black Ridge near Alexandra, is undergoing a renaissance with new owners Joss Purbrick and Belinda Green. One of the oldest vineyards in Central, it is known for its old-vine riesling and gewurztraminer as well as its pinot noir. Watch out for a new look and new developments as future vintages of wine come on stream.

Living Wilde and free

Living Wilde and free

Anna and Roger Wilde are champions of healthy living.  he Nelson couple share their passion for life in their community and via a website called Wild Health, where they offer education about healthy eating and living through recipes and nutritional information. With a growing demand for recipes for those with special dietary needs, the Wildes have recently released Real Fresh Gluten-free Food. Colleen Thorpe talks to them about how to start on the road to a healthy, happy life.

Our daily bread and all its delicious varieties

Our daily bread and all its delicious varieties

Dean Brettschneider, who styles himself the Global Baker, has yet another book out, this time simply called Bread (Penguin).

On the menu

On the menu

Anathoth has a couple of new products out, a hot chilli relish and a tropical jam, which is a blend of mango, pineapple, guava and passionfruit.

Cookbook: Slow Food Fast

Cookbook: Slow Food Fast

Simon and Alison Holst's latest little Everyday Easy book is Slow Food Fast (Hyndman Publishing).

Book covers ins, outs of smoking plus recipes

Book covers ins, outs of smoking plus recipes

Smoking food is an ancient form of preservation, and until recently was looked on as the exclusive domain of hunters and fishers or butchers.

Recipe: Poached pears with saffron, ginger and cardamom

Recipe: Poached pears with saffron, ginger and cardamom

Pears are still readily available and this fragrant method of poaching adds a wonderful Middle Eastern flavour. I like to serve them with creamy strained yoghurt.

Ask a chef: Pier 24's Afghan slice

Ask a chef: Pier 24's Afghan slice

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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