Good as it looks
Roses are Penelope Maguire’s flavour of the season.
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Keeping it stress free in summer
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Keeping it stress free in summer
Being able to spontaneously invite friends over is one of summer’s great pleasures.
Celebrated chefs welcome Michelin chance
Celebrated chefs welcome Michelin chance
Queenstown and Wānaka chefs are relishing the chance to be included in the world-renowned Michelin Guide, but a union isn't happy the govt spent millions to entice tasters to NZ.
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Cheesy asparagus pastry tart
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Cheesy asparagus pastry tart
I love a quick pastry recipe.
Beloved brew bash boundless bliss for beer buffs
Beloved brew bash boundless bliss for beer buffs
Costumes were the order of the day at the Dunedin Craft Beer & Food Festival yesterday.
Queenstown restaurants on Michelin's radar
Queenstown restaurants on Michelin's radar
For the first time in 125 years the Michelin guide will include restaurants from Queenstown, Auckland, Wellington and Christchurch.
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Report offers snapshot of wine industry’s state
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Report offers snapshot of wine industry’s state
The end of September saw the release of the NZ Winegrowers Annual Report, which has a wealth of detail to absorb among its facts, figures and statistics.
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Chef advocates for food infrastructure
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Chef advocates for food infrastructure
Dunedin chef Sam Gasson recently attended Eat New Zealand’s 10th anniversary hui in Auckland to cook and learn from those passionate about the country’s food story, he tells Rebecca Fox.
As fresh as spring
As fresh as spring
What better than a green salad to celebrate the joys of spring, Nigel Slater writes.
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Asparagus and cheddar pastry parcels
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Asparagus and cheddar pastry parcels
I love how something as simple as puff pastry can turn a few good ingredients into something that feels a bit special.
Good recipes take time
Good recipes take time
Samin Nosrat has always had an unbridled enthusiasm for things others might consider useless — apricot stones, the liquid from a can of chickpeas, or the oil left behind after frying a pot of...
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Rarer than sauvignon blanc, still enough to go around
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Rarer than sauvignon blanc, still enough to go around
Having tasted this line up of Central Otago pinot gris, I then delved into the latest New Zealand Winegrowers annual report to get the ‘‘state of the play’’ of this popular variety.
Hot or cold: never-ending joy of lamb
Hot or cold: never-ending joy of lamb
From a hot roast one day to a never-ending joy of cold cuts, lamb is a versatile special treat, Nigel Slater writes.
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Delizioso! Sicilian banquets satisfy
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Delizioso! Sicilian banquets satisfy
On a recent trip to Italy, Rebecca Fox turned into one of those tourists — camera at the ready every time a new dish landed on the table.
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Asparagus and farfalle salad with avocado dressing
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Asparagus and farfalle salad with avocado dressing
This salad is all about spring on a plate.
Nourishing your tribe
Nourishing your tribe
As a mostly solo mum of two boys, Chelsea Winter knows how challenging it can be to constantly serve up food that kids will enjoy and is good for them.
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Quick and easy go-to dinners
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Quick and easy go-to dinners
A conversation with chef Andy Mackintosh about what he cooked at home after a double shift when a "proper" meal was required got me thinking that chefs are a good source of inspiration
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’Tis the season: roses begging to be opened and enjoyed
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’Tis the season: roses begging to be opened and enjoyed
Spring. It’s that time of the year that rose really starts coming into its own.
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A tasty Turkish dish
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Turkish roasted cauliflower with coconut raita, fresh herbs and chilli oil
Cauliflower is a versatile, available-all-year-round vegetable.
Dressing up asparagus
Dressing up asparagus
All the ingredients for a light and seasonal meal are suddenly there for us, Nigel Slater writes.
