Snacks in packs

Snacks in packs

Now that holidays are over and we're back in the swing of regular weekday routines, it's worth thinking about how to incorporate as much of that late summer/early autumn Otago goodness as possible into portable meals and snacks, writes Nicola Brown.

Seasonal surprises

Seasonal surprises

After retiring from the ODT early last year, Charmian Smith took a gap year to explore the North Island, discovering the history and scenery, and the local produce.

Espresso Garden Cafe at Mitre 10 Mega gluten-free cheese scone

Espresso Garden Cafe at Mitre 10 Mega gluten-free cheese scone

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

Roast zucchinis with tomatoes and cheese

Roast zucchinis with tomatoes and cheese

The combination of zucchini, tomato and cheese just works, Alison Lambert says.

In the pink

In the pink

Wine reviewer Mark Henderson savours some fresh, crisp rose.

Chicken, bacon burgers perfect for summer

Chicken, bacon burgers perfect for summer

Joan Bishop has cooked several versions of chicken burgers over the past few months and this one wins hands down for flavor and ease of putting together.

Cooking 101: Apricot and ginger tart

Cooking 101: Apricot and ginger tart

Daniel Pfyl, senior lecturer at Otago Polytechnic Food Design Institute, shares some professional techniques to make your cooking easier. This month he takes a look at the raw food movement. 

Sweet pea guacamole

Sweet pea guacamole

Caroline J Beck discovers a tasty alternative to a popular dip.

Perfumer brings essential oils to cooking

Perfumer brings essential oils to cooking

Mandy Aftel was well on her way to becoming America's most highly regarded natural perfumer when she started using essential oils in cooking, Emily Grosvenor writes.

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