Wine and Food Guide

Grilled or barbecue haloumi cheese with roasted courgette, peppers and cherry tomatoes

Grilling the haloumi.
Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This month, he shows us how to grill haloumi cheese, make a chimichurri sauce and roast some vegetables.

WINE REVIEWS: Pinot Noir

WINE REVIEWS: Pinot Noir

There appear to be more brands of pinot noir than any other New Zealand wine, so there's a lot to choose from. They may come from Central, of course, but also Waipara, Marlborough, Nelson, Wairarapa and even from Hawkes Bay.

Video: How to make stuffed vine leaves

Video: How to make stuffed vine leaves

Afife Harris shows us how to make stuffed vine leaves.

Market's Ms Mushroom

Market's Ms Mushroom

A fascination with growing unusual things has led Kate Wendelgelst to growing mushrooms. Charmian Smith reports.

Student food blog: Chicken and bacon burgers

Student food blog: Chicken and bacon burgers

It took me four years of living in Dunedin to get to Fergburger in Queenstown.

Ask a chef: The Topiary Cafe's beef pasties

Ask a chef: The Topiary Cafe's beef pasties

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

Sheltering in the cellars

Sheltering in the cellars

While passing through Central over the Christmas and New Year break, I retreated to a few cellar doors to escape the wet and windy weather.

Tomato, basil and zucchini soup

Tomato, basil and zucchini soup

If, like me, you have plenty of ripe tomatoes and zucchinis growing, this soup works a treat.

Chefs offered $10,000 travel bursary

Ora King, which supplies salmon to restaurants, has launched a chef's bursary, a $10,000 scholarship for a chef to travel to a culinary destination of his or her choice to give them the opportunity to develop their expertise and experience.

WINE REVIEWS: Red wines

WINE REVIEWS: Red wines

A couple of years' bottle age makes a difference to the pleasure many reds afford, as age allows the acids and tannins to mellow and soften, eliminating the rough, raw edge some young wines show.

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