Every day is all we have
Springtime usually calls for celebration.
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Boiled lemon, olive oil and polenta cake with rosemary syrup
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Boiled lemon, olive oil and polenta cake with rosemary syrup
Moist and fragrant, this cake is all about bold citrus with a rustic edge.
The spice of kitchen life
The spice of kitchen life
Masala is a whole different way of experiencing food.
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Ways to reduce uncertainty about dryness of Rieslings
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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.
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Salad days bring fresher flavours
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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.
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Lemon and bean spaghetti
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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.
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Savouring Pinot Noirs from anywhere but Central
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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.
Wānaka’s own voted in top eight of NZ’s best restaurants
Wānaka’s own voted in top eight of NZ’s best restaurants
Wānaka's Kika and Big Fig have been placed in the top eight on Australian publication Escape’s list for best eateries.
New show, book a ‘natural progression’
New show, book a ‘natural progression’
One of New Zealand’s best-known chefs, Nadia Lim, has been busy this year with a new TV series and book Nadia’s Farm Kitchen.
Real food made well
Real food made well
Sarah Pound wants families to explore the "vibrant world" of healthy eating.
Think. Shop. Store. Waste less
Think. Shop. Store. Waste less
Love Food Hate Waste reminds us that behind every piece of produce is a story.
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Honey-glazed grapefruit loaf
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Honey-glazed grapefruit loaf
This is a no-fuss loaf of grapefruit and honey, baked until golden and finished with a tangy glaze.
Perfect pistachios
Perfect pistachios
Penelope Maguire celebrates the nut of the moment.
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Range punching above its weight
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Range punching above its weight
Some regular readers have mentioned that they look forward to mentions of wines that don’t break the bank.
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Mediterranean mindset
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Mediterranean mindset
While we wait for spring to do its thing, Jo Elwin's off to the Mediterranean; no long-haul flights required, just a change of mindset and some new ingredients.
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Nourish and flourish this spring
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Nourish and flourish this spring
Yes, we made it through another winter!
Following in family’s footsteps
Following in family’s footsteps
Anne Cameron shares some nice and easy family recipes from her new book Just a Mum’s Kitchen.
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500th anniversary has come and gone
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500th anniversary has come and gone
Mark Henderson, along with two buddies, has fallen on his sword to do more than 500 wine tastings for his weekly column since he joined Fresh in 2015.
New spin on bush classics
New spin on bush classics
As glimpses of nicer weather appear on the horizon, many of us start planning our next camping trip or outdoor adventure.
