Wine and Food Guide

Summer's salad days

Seared tuna with chickpeas, iceberg lettuce, hummus and harissa.

Here in sunny North Otago, summer is definitely upon us if the browning of the hills are anything to go by.

Ask a chef: Cinnamon Cafe's cinnamon buns

Ask a chef: Cinnamon Cafe's cinnamon buns

This recipe needs to be started the day before. 

Wine reviews: Chardonnay

Wine reviews: Chardonnay

Big buttery chardonnays are becoming rarer as many winemakers are choosing lighter styles, sometimes with a little nuttiness and texture.

Brewery launches 99-pack of beer

Brewery launches 99-pack of beer

Beer packaging has just gotten a lot bigger in Texas, where a small brewery is launching a 99-pack of its "Peacemaker" ale.

Cookbooks

Cookbooks

A perfectly roasted chicken is a satisfying centrepiece to a meal, but usually there's more meat left over for other dishes, and a carcass for stock.

Recipe: Green risotto

Recipe: Green risotto

Risotto is pretty much a one pot-meal, easy on the pocket and so versatile. I was looking at my vege patch and saw a lot of healthy green vegetables and herbs, resulting in this nourishing risotto.

Ask a chef: Ironic Cafe's apricot and white chocolate muffins

Ask a chef: Ironic Cafe's apricot and white chocolate muffins

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

 

Ironic Cafe's apricot and white chocolate muffins Makes 6-7 large muffins

Ingredients

Wine reviews: Pinot Noir

Wine reviews: Pinot Noir

There are more brands of pinot noir than any other variety, and each offers something different, in style, in reputation and prestige, in availability, and most importantly, in flavour and value.

Wine and food event

Wine and food event

Many enthusiasts will be heading to Auckland for a food and wine celebration on September 14 and 15, with further classes and workshops on September 16 and 22.

Video: How to make Turkish delight

Video: How to make Turkish delight

Flavours of home is a series of recipes from around the world cooked by people at home in Otago. This week, Suad Mohammed , from Iraq, shows us how to make turkish delight.

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