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: Modaks' vegan dark chocolate, pear and pistachio cake

Ask a chef: Modaks' vegan dark chocolate, pear and pistachio cake

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

Rhubarb and apple shortcake

Rhubarb and apple shortcake

I always remember my mother's shortcake, with its light and airy pastry and juicy, tart filling. I added some rhubarb to this classic and it married together perfectly.

Braised beef with red onions and anchovies

Braised beef with red onions and anchovies

The combination of anchovies with beef was a Victorian favourite, and should never have gone out of fashion.

'Second label' not second best

'Second label' not second best

Second labels may seem to be a relatively new phenomenon in Central Otago, dating back 10 years or so, but there is a more than 100-year precedent in the Bordeaux region of France where in 1902 Chateau Leoville las Cases created its second wine, Clos du Marquis, with Chateau Margaux following suit in 1908.

Meals with soul

Meals with soul

The sign by the road couldn't say it any better: ''be here now''. This week's recipes come from Ainsley and the team in the kitchen at Sherwood, along Frankton Rd in Queenstown.

Rise of the gluten free consumer

Rise of the gluten free consumer

The country is on the verge of a gluten free boom, says Coeliac New Zealand.

Ask a chef: With Sugar Cafe's white chocolate brownies

Ask a chef: With Sugar Cafe's white chocolate brownies

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

Pickled red cabbage

Pickled red cabbage

The older I get, the more I turn to things I once overlooked, and now I am not only appreciating popping open a jar of my jam or relish but I really enjoy adding pickled this and that to any meal. This simple pickle is one that is enjoyed all over the world.

Central pinots hit right note

Central pinots hit right note

Joining me on the tasting panel today were Dunedin wine enthusiasts Alastair McLaren and Ricky Collins.

Syndicate content