Wine and Food Guide

Staff in thick of it in company kitchen

Lydia Findlay makes hot spiced apple cider for ''Friday beers'' at Fisher & Paykel's staff kitchen.

It is a staff kitchen like no other - gleaming stainless steel, polished subway tiles and an island bench the size of a small runway.

Rebecca Fox discovers there is more than just noodles and baked beans being cooked in Fisher & Paykel's Dunedin staff kitchen.

Otago ice cream-makers win gold

A ''melt-in-the-mouth'' berry ice cream has won the supreme award in the New Zealand Ice Cream Awards.

The source of good chocolate

The source of good chocolate

The recent importation of cocoa beans from Samoa has been an experiment Dunedin chocolate maker Liz Rowe has revelled in.

Roasted cheesy Brussels sprouts

Roasted cheesy Brussels sprouts

Roasted cheesy Brussels sprouts Serves 4

Ask a chef: Rhubarb's hazelnut, chocolate and orange bliss balls

Ask a chef: Rhubarb's hazelnut, chocolate and orange bliss balls

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

Wine reviews: Youthful line-up ready to go

Wine reviews: Youthful line-up ready to go

Joining me on the tasting panel again were Dunedin wine enthusiasts Alastair McLaren and Ricky Collins.

Braised beef with red onions and anchovies

Braised beef with red onions and anchovies

The combination of anchovies with beef was a Victorian favourite, and should never have gone out of fashion.

Rhubarb and apple shortcake

Rhubarb and apple shortcake

I always remember my mother's shortcake, with its light and airy pastry and juicy, tart filling. I added some rhubarb to this classic and it married together perfectly.

Ask a chef: Modaks' vegan dark chocolate, pear and pistachio cake

Ask a chef: Modaks' vegan dark chocolate, pear and pistachio cake

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

'Second label' not second best

'Second label' not second best

Second labels may seem to be a relatively new phenomenon in Central Otago, dating back 10 years or so, but there is a more than 100-year precedent in the Bordeaux region of France where in 1902 Chateau Leoville las Cases created its second wine, Clos du Marquis, with Chateau Margaux following suit in 1908.

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