Food & Wine

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Keeping it stress free in summer

As the weather gets warmer and we look ahead to summer entertaining, we wanted to take the opportunity to share some of our best-kept secrets for affordable, effortless entertaining.

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Chef advocates for food infrastructure

Sam Gasson is introduced at the Eat NZ Hui. Photos: supplied

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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

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Cheesy asparagus pastry tart

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Cheesy asparagus pastry tart

I love a quick pastry recipe.

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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.

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

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

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

Chelsea Winter is New Zealand’s best-selling cookbook author.

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

All the ingredients for a light and seasonal meal are suddenly there for us, Nigel Slater writes.

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Always popular new release tasting nears

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Always popular new release tasting nears

Labour Weekend means only one thing for many wine lovers, and that is the annual Alexandra Basin Winegrowers New Release Tasting at the Clyde Railway Station Reserve on Sunday, October 26

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