Wine and Food Guide

Pear flan with hazelnuts and dates

Photo by Simon Lambert.

This dessert is certainly worth becoming familiar with as it never disappoints and with the winter combination of juicy pears, crunchy hazelnuts and sweet dates it ticks all the boxes for a winning dessert!

Sugar-free for the holidays

Sugar-free for the holidays

Ask most children what they like best about Easter and undoubtedly the answer will be chocolate eggs!

Student food blog: Savoury crepes

Student food blog: Savoury crepes

Back when I was at high school (to make some certain people feel old that was a mere six years ago), we had a French exchange student called Alan. It sounds terrible but we used to exploit him for his crepe-making abilities.

The Kitchen's cherry and chocolate cake

The Kitchen's cherry and chocolate cake

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

Beetroot, leek and chickpea fritters

Beetroot, leek and chickpea fritters

These fritters are full of nutrients, texture and flavour. You can easily add your favourite herbs or pulses to suit.

Irish couple here to cook

Irish couple here to cook

An Irish couple who love food have bought and renovated the old villa at 95 Filleul St, home to numerous restaurants over the past 30-odd years.

WINE REVIEWS: Red wines

WINE REVIEWS: Red wines

Some Hawkes Bay reds, variations on traditional Bordeaux blends such as merlot, cabernet sauvignon, and sometimes cabernet franc and malbec, can be superb, and good Hawkes Baysyrah has a wonderful purity of fruit along with a pepperiness and silkiness. But sometimes Australians can be better value.

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

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

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.

West needs to get over insect 'disgust factor'

West needs to get over insect 'disgust factor'

If someone suggested New Zealand farmers raised a new kind of high protein livestock which had a potential market of about two billion people worldwide, most would jump at the chance.

Silverbeet gratin

Silverbeet gratin

Silverbeet grows well in our climate and we are constantly looking for ways to use it. I love this decadent dish, which when served alongside any dinner casts a new light on a sometimes overlooked vegetable.

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