Otago Daily Times: Travel

Ken made meat ambassador

Ken made meat ambassador

Dunedin chef Ken O'Connell, owner of Bracken Restaurant in Filleul St, has been named a Beef and Lamb Ambassador for 2015.

Radishes with whipped butter and sea salt

Radishes with whipped butter and sea salt

This is a classic partnership but one many steer clear of. When radishes are fresh, crisp and fiery in flavour, the creamy accompaniment of butter and salt all makes sense.

Cookbooks

Cookbooks

Jessica Nadel's Greens 24/7: Quick easy and delicious recipes for eating leafy greens at every meal (Murdoch) offers lots of ideas and encouragement to help keep those healthy eating New Year resolutions.

Sparkling wine fitting tribute

Sparkling wine fitting tribute

An auspicious occasion for the pre-release launch of a special new sparkling wine was Dawn Ibbotson's 100th birthday, celebrated in Dunedin on December 12.

Simple suggestions for a better barbie

Simple suggestions for a better barbie

Josh Emett's latest book, Josh's backyard BBQ (Random House) offers inspiration to those who want to serve more than burnt steak and sausages at their barbecues.

Among the vines of Nelson

Among the vines of Nelson

When Tranja Fry of Fossil Ridge Wines in Nelson produced some of her own freshly roasted macadamia nuts and a flowering stalk from one of the trees behind the vineyard restaurant, it struck me that Tasman Bay has a remarkably mild climate for the South Island.

Cookbooks

Cookbooks

Slightly zany baking can be found in Sweet Envy (Murdoch books), by Alistair Wise and Teena Kearney-Wise.

Vertical tastings show the worth of cellaring good wine

Vertical tastings show the worth of cellaring good wine

Many small to medium-sized family-owned vineyards make fine wine and two I visited recently - Rippon in Central Otago and Dog Point in Marlborough - were celebrating milestones.

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