Wine and Food Guide

From the heart

Raspberry chocolate upside-down cake.

When you want to impress your loved one just that little bit more, Valentine's Day is a great time to get out of your comfort zone in the kitchen and get cooking, Alison Lambert writes.

Getting to know your beer

Getting to know your beer

Former Riverstone Kitchen sommelier Jules van Cruysen shares his knowledge of New Zealand's craft beer industry in A Guide to the Craft Beer of New Zealand.

Ask a chef: The Good Earth Cafe's vegan organic apple, currant and orange scone

Ask a chef: The Good Earth Cafe's vegan organic apple, currant and orange scone

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

Making the most of one of life's fleeting joys

Making the most of one of life's fleeting joys

When Rod Phillips from Andross farm, Palmerston, rings me each year to say his asparagus is ready, it is indeed a special moment in our culinary calendar.

From the ground up

From the ground up

American craft brewer Matt Walsh will visit Dunedin to attend this weekend's Craft Beer and Food Festival. He tells Rebecca Fox about the craft beer movement in the United States.

Cooking 101: Consommé clarification

Cooking 101: Consommé clarification

Daniel Pfyl, senior lecturer at Otago Polytechnic's Food Design Institute, shares some professional techniques to make your cooking easier. This month he shows us how to make a chicken stock in a pressure cooker and then do a consommé clarification to make a clear soup.

Chickweed and wild garlic pesto

Chickweed and wild garlic pesto

This is a forager's delight and one full not only of sweet spring flavours but rich in nutrients and minerals, writes foodie Alison Lambert.

Achieving more restraint and balance

Achieving more restraint and balance

For much of my time in wine retail, consumers have had a fondness for Kiwi whites and Aussie reds and there's no doubt that cooler weather and cuddly Aussie shiraz and cabernet do go hand in hand.

Aromas of spring

Aromas of spring

Dunedin chef Jack Gould keeps it simple and seasonal.

Chefs see food as much more than a commodity

Chefs see food as much more than a commodity

There's a new movement gaining momentum in the New Zealand food industry. ConversatioNZ, aiming to ''inspire and empower'' by creating a strong sense of pride and respect for the country's natural, edible resources, is a not-for-profit movement created to share the story of New Zealand food and push culinary boundaries. North Otago reporter Rebecca Ryan talks to North Otago chefs and ConversatioNZ advisory board members Bevan Smith and Fleur Sullivan about it.

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