Wine and Food Guide

Enjoy the fruits of your labours

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As this long hot summer rolls on, so too does the amazing fruit on offer. Roadside stalls groan with ripe peaches, apricots and nectarines.

Chard Farm celebrates 25 years of fine wines

Chard Farm celebrates 25 years of fine wines

In 1986 Rob Hay was the first trained winemaker to come to Central Otago, and for several years made wine for the region's tiny fledgling vineyards.

Otago-crafted whisky a 'superstar'

Otago-crafted whisky a 'superstar'

An Otago whisky has been described as ''one of the most delicate and sophisticated and complex 25-year-olds imaginable'' by 2015 Whisky Bible author Jim Murray.

WINE REVIEWS: Sauvignon Blanc

WINE REVIEWS:  Sauvignon Blanc

Marlborough sauvignon blanc is some of the best in the world and with some of the best from Marlborough in this tasting, it's not surprising I handed out a few rare (for me) 4- and 5-star ratings. Those who can't be bothered with ordinary sauvignon should try these.

Three favourite sauces

Three favourite sauces

It is great to have a collection of simple, yet utterly delicious sauces up your sleeve.

Grilled salmon with seed and almond salsa

Grilled salmon with seed and almond salsa

This dish can be cooked on the barbecue or grill or in a pan on top of the stove and finished in the oven.

Chard Farm celebrates 25 years

Chard Farm celebrates 25 years

Central Otago's Chard Farm Winery is celebrating 25 years on the farm this month with a VIP wine tasting, birthday party and a family-friendly locals' open day.

Ask a chef: Ironic's chocolate beetroot salted caramel cake

Ask a chef: Ironic's chocolate beetroot salted caramel cake

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

Ten surprising food facts

Ten surprising food facts

Our understanding of the foods we commonly eat is constantly changing -- and scientists at Plant and Food Research are gaining new insights all the time. The institute's general manager of science food innovation,

WINE REVIEWS: Rosé

WINE REVIEWS: Rosé

Rosés used to be pink, sweetish and fruity but some are becoming more interesting, especially when matured on lees or fermented in old oak. The variety makes a difference too, with merlot and the cabernets usually giving more structure than pinot noir.

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