Food & Wine

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. In this series, he demonstrates recipes from Graubünden in southeastern Switzerland where he grew up.

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

Sun ripened, soil-grown, sweet-tasting tomatoes make for a wonderful salad.

Wine-maker Quintin Quider is rolling out the barrel. But it is not what you might expect, Charmian Smith reports.

Anyone looking for the next fashion in wine should not bypass grüner veltliner (aka gru-vee, an exciting white grape variety from Austria) which is now being grown here. It's complex, full-flavoured with lovely spicy fruit, hints of fresh brioche and nuts and sometimes pepper.

Whether it's for health, ethical or environmental reasons, many people are eating less meat and dairy and heading towards a vegan diet. Charmian Smith talks to chef Tanya Hickman about the joys of, and reasons for, a vegan lifestyle.

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

Earthquakes have, in the past year, destroyed much of the brewing capacity in Christchurch for big and small breweries alike.

This can only be made with firm little zucchinis as you want the crunch. With the addition of zesty lemon and fragrant soft summer herbs I am sure this will fast become a summer favourite.