SUBSCRIBER
Students give oats a 21st-century makeover
As NZ food production is threatened, Dunedin culinary students are looking at ways to support and change perceptions of locally produced products like oats, Rebecca Fox finds.
SUBSCRIBER
SUBSCRIBER
Kimchi and tofu cabbage rolls
SUBSCRIBER
Kimchi and tofu cabbage rolls
There’s something satisfying about wrapping a simple filling in cabbage and letting it cook gently in broth.
SUBSCRIBER
Tasty ways to celebrate the longest night
SUBSCRIBER
Tasty ways to celebrate the longest night
The longest night of the year later this month provides a perfect opportunity for a winter feast.
SUBSCRIBER
Richer chardonnays pair well with autumn food
SUBSCRIBER
Richer chardonnays pair well with autumn food
Today’s line-up revolves around a quintet of Central Otago offerings along with a interloper from Hawke’s Bay.
Welcoming treats with Southeast Asian twist
Welcoming treats with Southeast Asian twist
Homesickness and reality television led Raymond Tan to baking — to make the celebratory foods he missed from home and to see if doing so was as hard as the programmes made out.
SUBSCRIBER
Suet? Dripping? Stuff that
SUBSCRIBER
Suet? Dripping? Stuff that
A century ago, we did things differently - which extended to cooking. Peter Dowden decided to get a taste.
Perfect pairing
Perfect pairing
Lovely pears with succulent pork and crisp, crunchy crackling captures the turn of the season, writes Nigel Slater.
Rice at heart of the table
Rice at heart of the table
In Malaysia most households have rice daily, for breakfast, lunch and/or dinner.
SUBSCRIBER
Feijoa and lime no-churn ice cream
SUBSCRIBER
Feijoa and lime no-churn ice cream
There’s a short window where feijoas are at their best, soft, fragrant and impossible to ignore.
SUBSCRIBER
Amazing variety should not be overlooked
SUBSCRIBER
Amazing variety should not be overlooked
Riesling can be bone dry, lusciously honeyed and sweet, and everything in between.
Glaze of glory
Glaze of glory
Nigel Slater whips up some grilled chicken thighs to help us forget those cooling temperatures for a while.
SUBSCRIBER
Leek and feta pie
SUBSCRIBER
Leek and feta pie
A simple pie with memories of the flavours of Greece.
SUBSCRIBER
Budget-friendly savoury oats are worth trying
SUBSCRIBER
Budget-friendly savoury oats are worth trying
Oats can be super versatile, high fibre, budget friendly and healthy when made without the adding of dairy or sugar.
SUBSCRIBER
Emerging grape variety looking promising
SUBSCRIBER
Emerging grape variety looking promising
Among the frontrunners for “alternative or emerging varieties” popping up in New Zealand, Albarino might just have snuck its head into the lead, but only by a nose (forgive the pun).
SUBSCRIBER
Knife sharpener lives up to promises
SUBSCRIBER
Knife sharpener lives up to promises
Lifestyle Editor Rebecca Fox tests out a new to New Zealand knife sharpener.
SUBSCRIBER
Heart and belly fillers
SUBSCRIBER
Heart and belly fillers
Jo Elvin shares some winter recipes from her pop-up lunches at Bannockburn’s Desert Heart vineyard with owner Jane Gill.
SUBSCRIBER
Pressing day offers insight into olive oil
SUBSCRIBER
Pressing day offers insight into olive oil
Close to 200 visitors passed through Olive Press Central Otago in Cromwell on Saturday for the Central Otago Olive Growers (COOG) annual community pressing day.
Autumn yearnings
Autumn yearnings
These tarts are a rhapsody in blue cheese and dry-cured deli delights, writes Nigel Slater.
SUBSCRIBER
Radicchio salad with feta, toasted seeds and hot honey
SUBSCRIBER
Radicchio salad with feta, toasted seeds and hot honey
This is the kind of salad that wakes everything up.
SUBSCRIBER
A trio of uncommon joys
SUBSCRIBER
A trio of uncommon joys
I’ve been tasting some of the lesser known (in NZ) grape varieties recently and wanted to showcase three excellent examples that would be great introductions to their respective varieties.
