Food & Wine

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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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

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

Real food made well

Sarah Pound wants families to explore the "vibrant world" of healthy eating.

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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.

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

This is a no-fuss loaf of grapefruit and honey, baked until golden and finished with a tangy glaze.

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

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

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

Wine tasters, from left, Mark Henderson, Alastair McLaren and Ricky Collins. PHOTO: GREGOR...

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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

As glimpses of nicer weather appear on the horizon, many of us start planning our next camping trip or outdoor adventure.

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Thyme roasted rhubarb and custard tart

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Thyme roasted rhubarb and custard tart

Spring is here - although, we really didn’t have a bad winter this year in Dunedin. But it’s always worth celebrating the arrival of spring.

Classic mai tai with a twist

Olivia Galletly in the The Hungry Cook included this classic cocktail in the book, saying “it’s sweet, bright, almond-y and dangerously moreish".

Celebrating a new season with Fresh recipes

Fresh Spring has some delicious new recipes to try as the weather finally gets warmer. From the Mediterranean to Middle East, savoury to sweet, and healthy, easy meals for the family, there's something for everyone.

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