Wine and Food Guide

Sugar-free for the holidays

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

On the menu: Seawater cheese

On the menu: Seawater cheese

Chef and food writer Genevieve Knight has a new range of duck liver parfaits, light, smooth and delicious mousses.

Freshly-pickled peaches

Freshly-pickled peaches

I love these as they are sweet and tart and go beautifully on a picnic alongside cold roasted meats, or use as you would a pickle with cheese.

Ask a chef: Nellies' chocolate, cherry and almond brownie

Ask a chef: Nellies' chocolate, cherry and almond brownie

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

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.

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