Wine and Food Guide

Home-made haloumi cheese

The finished product. Photos by Linda Robertson.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This month he shows us how to make haloumi cheese at home.

WINE REVIEWS: Pinot Noir

WINE REVIEWS: Pinot Noir

Pinot noir often needs some bottle age to mellow and harmonise; no more than two to three years for some, while the best will continue to develop interest and complexity for five to 10 years or even longer.

Video: How to make Pâté au saumon (salmon pie)

Video: How to make Pâté au saumon (salmon pie)

Stephanie Desjardins, from Canada, shows how to make pâté au saumon, or salmon pie.

Playing on your mind

Playing on your mind

Your mother may have told you not to play with your food, but these days playing with food and telling stories with it is a culinary trend.

Designer dinners

The International Food Design Experience, Conference and Studio, hosted by the Food Design Institute and School of Design at Otago Polytechnic, runs from July 2-4 with more than 100 local and international chefs, designers and food lovers exploring and practising the latest food-design techniques.

Pumpkin cookies

Pumpkin cookies

It is pumpkin season at the moment. so why not try making these delicious cookies.

Ask a chef: Short Black's lemon and coconut slice

Ask a chef: Short Black's lemon and coconut slice

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

WINE REVIEWS: European wines

WINE REVIEWS: European wines

Sometimes modern versions of traditional European wines like Spanish tempranillo-based red from the Rioja region can be good value despite coming halfway around the world. They offer a different flavour and structure from the New Zealand and Australian wines we are used to.

Turning cocoa beans into chocolate bars

Turning cocoa beans into chocolate bars

''Artisan'' has become a buzzword among food cognoscenti.

Jerusalem artichoke lasagne

Jerusalem artichoke lasagne

This recipe is one I make time and time again. It highlights the unique taste of the artichokes and comforts with the addition of pasta.

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