Tastings from a road less travelled

Tastings from a road less travelled

It will be evident to readers of these pages that I try to group wines thematically.

Ask a Chef: Wooden Table's muesli slice

Ask a Chef: Wooden Table's muesli slice

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

Salad days need not be confined to summer

Salad days need not be confined to summer

Top New Zealand chef Peter Gordon believes salads can be enjoyed all year round.

In Season: Quince tart

In Season: Quince tart

Quinces are rapidly coming to an end and as a celebration in honour of these majestic fruit, I thought a classic dessert was needed.

Food for thought: What's natural?

Food for thought: What's natural?

Charmian Smith investigates what is in the food we routinely pull from the supermarket shelf or buy ready made to eat.  

Coconut versatile and beneficial

Coconut versatile and beneficial

Deanna Copland is a convert to coconut.

Ask a Chef: Caramel panna cotta

Ask a Chef: Caramel panna cotta

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

A little air changes chardonnay for the better

A little air changes chardonnay for the better

Wine reviewer Mark Henderson enjoys some chardonnays.

Tray bake offers real richness, intensity

Tray bake offers real richness, intensity

A real richness and intensity of tastes develop with a tray bake, Joan Bishop writes. Cooking everything together in one pot is a brilliant way to build up and concentrate all the tossed-together flavours and aromas.

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