Food Recipes

Rhubarb jam

Rhubarb jam

Rhubarb is abundant now, and if you are like me, you love its unique flavour but can never quite keep up with it. This jam recipe is great as the endless uses will impress you.

Cooking 101: Spanish-style paella

Cooking 101: Spanish-style paella

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This month he shows us how to make a Spanish-style paella.

Ask a chef: Blend Espresso's lemon slice

Ask a chef: Blend Espresso's lemon slice

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Flavours of Morocco make divine difference

Flavours of Morocco make divine difference

Light, luscious and fragrant, this is a sophisticated and exotic variation of the more familiar carrot cake.

Roast tomato sauce

Roast tomato sauce

It's time to top up the bottling as tomatoes are in their prime for making sauces and relishes. This dependable sauce pulls me through any day of the week!

Roasted pumpkin with miso, rosemary and butter

Roasted pumpkin with miso, rosemary and butter

At the moment sweet orange bushfire pumpkins are available, one's that I love as you can eat the skin. However, any pumpkin or creamy squash will be delicious in this.

Treasures from the deep South

Treasures from the deep South

Bluff oysters definitely deserve their status as one of the iconic tastes of New Zealand.

Kale Caesar salad

Kale Caesar salad

Robust nutritious kale smothered with a salty creamy dressing doesn't need much convincing to be tried. This is my go-to salad for the colder months.

Ciabatta rolls

Ciabatta rolls

Making this ciabatta recipe goes against what you might have learnt about breadmaking. It needs a stand beater (or strong arms and a lot of elbow grease). The bread has an elastic texture and chewy crust.

A passion for cooking

A passion for cooking

The first batch of students from the Otago Polytechnic's bachelor of culinary arts course graduate this weekend. Rebecca Fox talks to Rosie McLean about finding her way in the food world and winning one of the polytechnic's top four awards, the Otago Daily Times award for personal achievement.

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