Food & Wine

Catching on to fishing

As the fishing season opens, now's a good time to brush up on fish filleting and cooking skills and join chef Al Brown in encouraging the next generation of budding anglers.

Decade of determination comes to fruition

After 10 years of hard work, Toni and Rob Auld are about to release their first edition of the...

Decade of determination comes to fruition

This is the year the Auld Farm Distillery founders will hold in their memory - the end of a 10-year journey to release their first batch of single-malt whisky.

SUBSCRIBER

Lemon marmalade

SUBSCRIBER

Lemon marmalade

There’s something special about New Zealand lemons. They’re vibrant, tangy, and full of sunshine.

SUBSCRIBER

Wine choice following a sense of seasonality

SUBSCRIBER

Wine choice following a sense of seasonality

A visit to the farmers’ market is a reminder of seasonality, as the empty spaces of late winter begin to be filled in by vendors bringing the first spring crops to market.

No easy task finding right spread

No easy task finding right spread

The cost of living means we often feel spread too thinly.

The spice of kitchen life

Masala is a whole different way of experiencing food.

Best ever chocolate cake?

Every day is all we have

Springtime usually calls for celebration.

SUBSCRIBER

Ways to reduce uncertainty about dryness of Rieslings

SUBSCRIBER

Ways to reduce uncertainty about dryness of Rieslings

Always a pleasure for me to taste flights of Riesling; one thing I’m mindful of is serving order, from the dryest wines, then gradually ascending sweetness.

Every week treats

Making healthy, tasty food from the supermarket is a challenge, but Nabula El Mourid took it on.

SUBSCRIBER

Boiled lemon, olive oil and polenta cake with rosemary syrup

SUBSCRIBER

Boiled lemon, olive oil and polenta cake with rosemary syrup

Moist and fragrant, this cake is all about bold citrus with a rustic edge.

SUBSCRIBER

Salad days bring fresher flavours

SUBSCRIBER

Salad days bring fresher flavours

As the days get longer and we look ahead to spring, now is often the time of year when we start craving fresher, lighter flavours.

SUBSCRIBER

Lemon and bean spaghetti

SUBSCRIBER

Lemon and bean spaghetti

New Zealand lemons are juicy, bright and bring a sharp, fresh flavour that works perfectly in this pasta.

Playing with texture

Playing with texture

These rich and rustic vege-forward dishes celebrate pleasing textural ingredients and contrasts of spices and seasonings, writes Helen Graham.

SUBSCRIBER

Savouring Pinot Noirs from anywhere but Central

SUBSCRIBER

Savouring Pinot Noirs from anywhere but Central

One of my tasting buddies recently returned from Europe and post tasting through this group of wines decided to "blind me" on a couple of Central Pinots.