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Cavolo nero pasta
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Cavolo nero pasta
This dish is packed with so much goodness that it really does make you feel stronger.
Cottage cheese - does it live up to the hype?
Cottage cheese - does it live up to the hype?
Cottage cheese is often overshadowed by trendier options like Greek yoghurt or plant-based alternatives. But this humble dairy food is enjoying a resurgence.
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Good to add variety to your wine flavour palette
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Good to add variety to your wine flavour palette
I’m taking artistic licence with a biblical quote here when I say that ‘‘man cannot live on pinot noir alone’’!
Cherishing the taste of home
Cherishing the taste of home
Whenever Anastasia Zolotarev eats a sour cherry, and closes her eyes she is back at her late babushka Lida’s summerhouse in western Belarus.
Queenstown snail farm a first
Queenstown snail farm a first
Two French migrants - and one disappointing plate of tinned escargots - are the inspiration behind a new commercial snail farm in Queenstown.
Foraged from the heart
Foraged from the heart
Inspired by the loneliness of lockdown, Sami Tamimi’s first solo cookbook, Boustany, updates the Palestinian classics of his childhood.
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Scrumptious rhubarb cake
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Scrumptious rhubarb cake
Rhubarb is going crazy at the moment in the garden.
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Felton Road keeps ‘winery of year’ title
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Felton Road keeps ‘winery of year’ title
I’m delighted to report that the winner of the 2025 Real Review New Zealand Winery of the Year is Felton Road Wines from Bannockburn in Central Otago.
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Chinese-spiced ham hock hash
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Chinese-spiced ham hock hash
Ham hock hash has been a staple in Dunedin cafes for many years now.
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Passion, dedication, simplicity keep top chef going
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Passion, dedication, simplicity keep top chef going
Top New Zealand chef Michael Meredith is visiting Queenstown this month to cook with Sherwood chef Chris Scott.
Connecting over a meal
Connecting over a meal
Otago Polytechnic culinary arts student Alice Bickerstaff joins the Fresh team with her first column featuring her favourite comfort foods.
Recipes cut from a journey
Recipes cut from a journey
MasterChef 2021 winner Justin Narayan asks just one thing — cook one meal for someone else.
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Feijoa galette
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Feijoa galette
This pie is simply delicious.
‘Nanna’ Anna shares her skills
‘Nanna’ Anna shares her skills
With bread one of the most common food items people waste Anna Matilda suggests seven ways to use those scraps that are too old to make sandwiches with.
Turning bounty into magic
Turning bounty into magic
May marks the season of mixed emotions, when hunters proudly offer up their bounty of wild ducks like they are doing you a favour.
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Focusing on Central Otago pinots from ‘old hands’
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Focusing on Central Otago pinots from ‘old hands’
When putting together tasting lineups, I may focus on a single vintage.
Completely delicious
Completely delicious
Dont’ ditch the delicious bits, urges Love Food Hate Waste, get into "compleating".
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Swiss take aim at proud claim
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Swiss take aim at proud claim
The Swiss are talking about how they invented instant coffee. But what has become a staple for many was in fact first made in the jewel of the south - Invercargill.
Cut the noise, put ambience back on the menu
Cut the noise, put ambience back on the menu
Bare concrete walls, open kitchens and tinny speakers mean it is harder than ever to hear your fellow diners.
