Wine and Food Guide

First Dunedin restaurant to win 'hat'

Another of Bracken's signature dishes.
One of Dunedin's newest restaurants has won a coveted chef's ''hat'' in New Zealand's premier restaurant awards - the first to be awarded in the city.

Gibbston organic wine trial proves a success

A three-year trial has shown it's reasonably simple to convert to organic wine production in Central Otago, provided there's the desire to do so and the financial backing, Gibbston Valley Wines (GVW) vineyard manager Grant Rolston says.

Ask a chef: The Good Earth Cafe's organic coleslaw

Ask a chef: The Good Earth Cafe's organic coleslaw

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

Cauliflower pickle

Cauliflower pickle

This recipe is one I adapted from the old-fashioned pickle named chow chow. I have spiced it up with a combination of mustard, cumin and celery seeds to liven up a classic.

Healthy soils, healthy vines the aim

Healthy soils, healthy vines the aim

There are some who think Organics is a character in the Asterix comic strip; others have visions of long-haired hippies wearing kaftans and Porridge sandals. The reality, however, is somewhat different.

Rise of 'Dumpling Queen'

Rise of 'Dumpling Queen'

The Wellington region's food, wine and craft beer scene is about to be celebrated by the city's annual Wellington on a Plate festival. Rebecca Fox finds out that behind many of the stoves and tankards are Otago-raised or trained chefs and brewers.

Duck and noir pinot tasting trail

Duck and noir pinot tasting trail

Seven Queenstown restaurants are joining 20 others nationwide in the annual Pinot and Duck Tasting trail.

Potato and celeriac gnocchi

Potato and celeriac gnocchi

Pure comfort food but with the addition of refreshing celeriac. It could be served with a hearty tomato sauce or as I have done, fried lightly with sage and garlic.

Building up from student to chef

Building  up from student to chef

While Amy Gillies is no longer in the ''arts'' as such, she does not see her Dunedin training going to waste.

Trio thriving as publicans in capital

Trio thriving as publicans in capital

Three former Dunedin students are taking the Wellington bar scene by storm.

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