Wine and Food Guide

Kitchen a place to banish winter

I love a good frost as much as the next person, and, holy moly, we have had a few humdingers lately.

Treats for Anzac Day a winning combination

Treats for Anzac Day a winning combination

This is the start of showing you how to cook using fresh local products and spreading them out to feed the family or a large household.

Banana prices hit 30-year high

Banana prices hit 30-year high

Bananas are the most expensive they have been in more than 30 years.

Ask a chef: Espresso Garden Cafe's chutney and cheese scone

Ask a chef: Espresso Garden Cafe's chutney and cheese scone

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

Read the fine print

Read the fine print

The Black Caps' recent prowess in the Cricket World Cup has brought a strong vein of pride and patriotism to the fore.

Rhubarb jam

Rhubarb jam

Rhubarb is abundant now, and if you are like me, you love its unique flavour but can never quite keep up with it. This jam recipe is great as the endless uses will impress you.

Porridge for pudding

Porridge for pudding

In case you feel you haven't had quite enough chocolate recently, I thought I would share a recipe which is top of the playlist in my household at the moment. (Porridge purists avert your eyes now!)

Sugar cut in new Coca-Cola

Sugar cut in new Coca-Cola

Coca-Cola is unveiling a new product with 35 per cent less sugar and kilojoules than the regular drink.

Coughlin goes back to Clyde

Coughlin goes back to Clyde

A long-held wish to return to Central Otago has come true for high profile Dunedin chef Michael Coughlin. Rebecca Fox talks to him about returning to a restaurant which holds special memories.

Ask a chef: Blend Espresso's lemon slice

Ask a chef: Blend Espresso's lemon slice

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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