If you thought chips, aka frites or French fries, were simply
deep-fried chopped potatoes, Anne de la Forest's
Frites (Jacqui Small) will introduce you to the
intricacies of this old favourite.
Anathoth has a couple of new products out, a hot chilli
relish and a tropical jam, which is a blend of mango,
pineapple, guava and passionfruit.
Smoking food is an ancient form of preservation, and until
recently was looked on as the exclusive domain of hunters and
fishers or butchers.
Simon and Alison Holst's latest little Everyday Easy book is
Slow Food Fast (Hyndman Publishing).
Albariño may be a Spanish grape but judging by some of the
wines made from it in New Zealand it is quite at home here.
Yalumba brand ambassador Jane Ferrari is unstoppable when she
is talking about wine, the winery, people, restaurants, food,
almost anything in fact.
Rosie Belton's Wild Blackberries: recipes & memories
from a New Zealand table (Allen & Unwin) is easy to
read as you are not distracted by the lush food-porn photos
that adorn many such books.
Now in its 17th year, the Monteith's Wild Food Challenge
brings wild dishes to the tables of restaurants and bars
around the country during July. Chefs create dishes using
local wild ingredients and pair them with a Monteith's beer
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