Looks good,tastes better

Looks good,tastes better

If you've never tried quinoa before, this is a great way to start. It's important to thoroughly rinse the quinoa in a fine sieve otherwise it can taste soapy. This recipe can be adapted to use whatever vegetables are in season and is a variation on one from the Seasons' Eatings calendar and recipe booklet (see www.nibl.co.nz for more information).

Ask a chef: Morning Magpie's pear and ginger cake

Ask a chef: Morning Magpie's pear and ginger cake

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

Food, theatre set to music

Music, art and food combined at an Otago Polytechnic food performance at the recent Auckland Arts Festival. Polytechnic Associate Professor Richard Mitchell explains the experience.

Kale Caesar salad

Kale Caesar salad

Robust nutritious kale smothered with a salty creamy dressing doesn't need much convincing to be tried. This is my go-to salad for the colder months.

Have a seasonal colour boost

As the days gradually cool down, we see the leaves turn from green to their autumnal shades of red, yellow and orange.

Ask a chef: Fat Harry's salmon tomato soup

Ask a chef: Fat Harry's salmon tomato soup

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

Celebrity chef on a mission

Celebrity chef on a mission

Believe it or not, Australian-based celebrity chef Sean Connolly has never been to Queenstown.

WINE REVIEWS: Pinot Noir

WINE REVIEWS: Pinot Noir

I often think some top end pinot noirs are released too young. The best need time to mature. Cellar some of these for another two-five years to develop their full potential.

WINE REVIEW: Chardonnay

WINE REVIEW: Chardonnay

Some very stylish, complex chardonnay is made in New Zealand, often with indigenous yeast and barrel fermentation. These are wines to savour and linger over.

Syndicate content