Wine and Food Guide

A taste of things to come

Sticky venison ribs with plum sauce.

For those who have been hanging out for our long-awaited third cookbook, I can tell you the wait is almost over.

Ask a chef: Ironic's chocolate beetroot salted caramel cake

Ask a chef: Ironic's chocolate beetroot salted caramel cake

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

Grilled salmon with seed and almond salsa

Grilled salmon with seed and almond salsa

This dish can be cooked on the barbecue or grill or in a pan on top of the stove and finished in the oven.

Chard Farm celebrates 25 years

Chard Farm celebrates 25 years

Central Otago's Chard Farm Winery is celebrating 25 years on the farm this month with a VIP wine tasting, birthday party and a family-friendly locals' open day.

Three favourite sauces

Three favourite sauces

It is great to have a collection of simple, yet utterly delicious sauces up your sleeve.

WINE REVIEWS: Sauvignon Blanc

WINE REVIEWS:  Sauvignon Blanc

Marlborough sauvignon blanc is some of the best in the world and with some of the best from Marlborough in this tasting, it's not surprising I handed out a few rare (for me) 4- and 5-star ratings. Those who can't be bothered with ordinary sauvignon should try these.

Ten surprising food facts

Ten surprising food facts

Our understanding of the foods we commonly eat is constantly changing -- and scientists at Plant and Food Research are gaining new insights all the time. The institute's general manager of science food innovation,

Keeping it fresh

Keeping it fresh

A lot has changed in food and wine in 25 years. As she prepares to retire from the Otago Daily Times, Charmian Smith takes a nostalgic look back over a career writing about two of her favourite subjects.

Getting back to the roots of the process

Getting back to the roots of the process

The 11th Central Otago Pinot Noir Celebration late last month was its usual mix of good wine, good food, good company and thoughtful presentations. More than 200 delegates, replete with fine food and wine are wending their way home to the US, Europe, Asia, Australia, and of course elsewhere in New Zealand. Charmian Smith reports on the maturing of the region.

Video: How to make Cambodian chilli fish

Video: How to make Cambodian chilli fish

Hamish Hain Seng Te shows how to make Cambodian garlic chilli fish.

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