Wine and Food Guide

A taste of things to come

Sticky venison ribs with plum sauce.

For those who have been hanging out for our long-awaited third cookbook, I can tell you the wait is almost over.

Ask a chef: Taste Nature's spinach, onion and kalamata olive gluten-free muffins

Ask a chef: Taste Nature's spinach, onion and kalamata olive gluten-free muffins

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

Flavours of summer in a bowl

Flavours of summer in a bowl

This soup has South American flavours and influences, brought together with our local seasonal delights.

WINE REVIEWS: Villa Maria

WINE REVIEWS: Villa Maria

Villa Maria's Marlborough winemaker Helen Morrison sent a selection of her sauvignon blancs to highlight the characteristics of individual vineyards and subregions.

Jamie Oliver to open restaurant in capital

Jamie Oliver to open restaurant in capital

Superstar chef Jamie Oliver is coming to New Zealand -- and he's chosen Wellington as the site of his new Italian restaurant.

On the menu

Amanda Ewing began baking oatcakes 10 years ago for her husband, who missed them from his years growing up in Scotland.

Recipe: Wet polenta, vine tomatoes and basil

Recipe: Wet polenta, vine tomatoes and basil

This dish works well throughout the year. Simply change the sweet tomatoes for mushrooms, wilted greens or even alongside a hearty stew.

WINE REVIEWS: Riesling

WINE REVIEWS: Riesling

Riesling comes in many variations, from simple sweeter or dryer styles to wild ferment in old oak, from ethereal low-alcohol styles to fascinatingly complex wines with a little bottle age. Check out the wine reviews on www.odt.co.nz for more wines from this tasting.

Ask a chef: Ironic's coconut berry cake

Ask a chef: Ironic's coconut berry cake

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

Ask a chef: Nichol's satay chicken salad

Ask a chef: Nichol's satay chicken salad

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

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