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.
Pasta, noodles, dumplings, wontons, ravioli, whatever you
call them, dough strips filled or plain, boiled, steamed or
fried and often served with a sauce, are eaten from China and
Japan to Turkey and Italy.
Pinot gris comes in several styles, from lush, oily wines
with firm structure to new, lighter, lower-alcohol, crisp
versions ideal for summer lunches. An extra year's bottle age
has benefited some of these wines.