Authentic Indian food drenched in flavour right here in Dunedin
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Make ODT my
At the moment sweet orange bushfire pumpkins are available,
one's that I love as you can eat the skin. However, any
pumpkin or creamy squash will be delicious in this.
These aromatic wines ooze generous fruit, but some have such
high alcohol they leave you with a burn in the mouth.
However, the best, as always, are well balanced.
Bluff oysters definitely deserve their status as one of the
iconic tastes of New Zealand.
Believe it or not, Australian-based celebrity chef Sean
Connolly has never been to Queenstown.
As the days gradually cool down, we see the leaves turn from
green to their autumnal shades of red, yellow and orange.
Ask a Chef reveals the secrets of those superb dishes you ate
in cafes and restaurants and wanted to try yourself.
Robust nutritious kale smothered with a salty creamy dressing
doesn't need much convincing to be tried. This is my go-to
salad for the colder months.
I often think some top end pinot noirs are released too
young. The best need time to mature. Cellar some of these for
another two-five years to develop their full potential.
Making this ciabatta recipe goes against what you might have
learnt about breadmaking. It needs a stand beater (or strong
arms and a lot of elbow grease). The bread has an elastic
texture and chewy crust.