In six years since it opened, Fleurs Place at Moeraki has gained an enviable reputation, attracting international culinary celebrities like Rick Stein to visit. Now a new book celebrates the restaurant, its food, its people and its place. Charmian Smith talks to Fleur Sullivan about her place.
Cabernet Sauvignon at best is a deep-red wine with a firm structure from tannins which leave a grip or dryness in the mouth after you have swallowed it.
Riesling fascinates many wine lovers and winemakers, and John Forrest of Forrest Estate in Marlborough is no exception.
Wine distributor Eurowine put its wares on display last week at a roadshow staged at Dunedin's Mercure Hotel.
These days when it is said the average life of a restaurant is about two years, it is good to see Michael and Mari-Anne Coughlin celebrating 16 years at their acclaimed Dunedin restaurant, Bell Pepper Blues.
With so many questions about the safety of food imported from places like China and no mandatory labelling of country of origin on foods sold in New Zealand, it falls to individual producers and supermarkets to let consumers know the origin of ingredients if they wish.
There's a boom in books celebrating New Zealand's food history at present. Among them is Home Made: Stories and recipes from New Zealand stove tops, compiled by Kim Knight (New Holland, pbk, $40), a compilation of favourite recipes from New Zealand families and their stories from the Sunday Star Times' "Home Made" column.
The Antarctic is a place of absences rather than presences, something that resonates with Grahame Sydney.
How can New Zealand sauvignon blanc, which is supposed to leap out of the glass, have little or no aroma, I had to ask myself as I tasted 16 recent examples of the "savalanche" - the flood of sauvignon now being produced, much of it for export.
This week's tasting came from Chile and Argentina and ranged from simple drinkable reds to stylish concentrated, showy wines, velvety smooth, with lush fruit and a firm grip.
Brent Marris, winemaker and owner of The Ned was in Dunedin recently, "selling the sizzle" of his brand, as he says.
A New Zealand-born singer who has developed an international career in opera is returning to tour with the NZSO this month. Charmian Smith talks to Teddy Tahu Rhodes about his burgeoning career.
An obsession with old cookbooks has led David Veart to see what information about life and food of the past he could glean from them. Charmian Smith talks to the Auckland archaeologist about his new book, First Catch Your Weka.
Pinot noir is rarely among the good-value wines - and "good value" in Central Otago terms usually means between $25 and $30! So it's great to find Pick and Shovel, a very drinkable Central Otago Pinot for about $20 in New World supermarkets.