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Wine awards may may be a dime a dozen in New Zealand but
do they make a difference? Charmian Smith looks at how they
Kiwi tastebuds are turning back to our old love of butter,
prompting new warnings about heart attacks and fuelling an
academic row said to have "nearly come to blows".
I'm sure Willy Wonka would agree: it's hard to believe that
anything which tastes this good is entirely plant-based.
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 a German
Christmas stollen with marzipan.
In a culmination of three years of study, the first bachelor
of culinary arts students at Otago Polytechnic put on a
memorable dinner last week for friends and associates.
Slightly zany baking can be found in Sweet Envy
(Murdoch books), by Alistair Wise and Teena Kearney-Wise.
This soup evokes memories of travels combined with offerings
from the garden. I love soups like this as they are not only
healthy but they seem to lift your spirits.
Ask a Chef reveals the secrets of those superb dishes you ate
in cafes and restaurants and wanted to try yourself.
Pinot gris is better than it used to be, thank goodness. In
the past year or so I've noticed many have interesting
textures and are better balanced than they once were.