Charmian Smith

Charmian Smith investigates what is in the food we routinely pull from the supermarket shelf or buy ready made to eat. 

After retiring from the ODT early last year, Charmian Smith took a gap year to explore the North Island, discovering the history and scenery, and the local produce.

For thousands of years Pacific peoples navigated double-hulled voyaging canoes over the ocean. Those skills and that knowledge has been rediscovered and are alive and well in Hawkes Bay, Charmian Smith discovers.

Liqueurs, cocktails, cold brews; there are many unusual ways of drinking coffee. Charmian Smith talks to a Dunedin entrepreneur who is exploring interesting ways of using coffee.

Food and books have always been part of Stephanie Alexander's life. Charmian Smith talks to the acclaimed Australian restaurateur, author and educator who will speak at the Dunedin Writers and Readers Festival next month.

These aromatic wines ooze generous fruit, but some have such high alcohol they leave you with a burn in the mouth. However, the best, as always, are well balanced.

I often think some top end pinot noirs are released too young. The best need time to mature. Cellar some of these for another two-five years to develop their full potential.

Some very stylish, complex chardonnay is made in New Zealand, often with indigenous yeast and barrel fermentation. These are wines to savour and linger over.

When a wine has a lot of acidity or grippy tannins, food is called for to mitigate the often harsh or rough finish, but when the wine is in balance, which sometimes comes with maturity, they can be delicious. The best, of course, are harmonious even when young and therefore very drinkable.

Pinot gris often has lush fruit and a little sweetness which makes it good with some chicken dishes and Asian cuisines, or just to enjoy by itself. They are, however, high in alcohol, and not lunchtime wines unless you plan a nap afterwards.

One of the most powerful monarchs in 16th-century Europe, Catherine de Medici is the subject of a new musical work. Charmian Smith reports on a masque about the French queen whose intriguing mix of charm and menace enabled her, against all odds, to wield power for good and evil.

Marlborough sauvignon blanc is some of the best in the world and with some of the best from Marlborough in this tasting, it's not surprising I handed out a few rare (for me) 4- and 5-star ratings. Those who can't be bothered with ordinary sauvignon should try these.

A year as University of Otago Frances Hodgkins Fellow has built on Patrick Lundberg's early excitement about his art. Charmian Smith reports.

Rosés used to be pink, sweetish and fruity but some are becoming more interesting, especially when matured on lees or fermented in old oak. The variety makes a difference too, with merlot and the cabernets usually giving more structure than pinot noir.

The 11th Central Otago Pinot Noir Celebration late last month was its usual mix of good wine, good food, good company and thoughtful presentations. More than 200 delegates, replete with fine food and wine are wending their way home to the US, Europe, Asia, Australia, and of course elsewhere in New Zealand. Charmian Smith reports on the maturing of the region.

The Royal New Zealand Ballet's new artistic director is Francesco Ventriglia, an Italian passionate about ballet and beauty. Charmian Smith reports.

New Year resolutions to live a healthier, happier life can easily fade but Claire Turnbull has some good advice to help you stay on track. Charmian Smith reports.

A vegetable renaissance is happening. Charmian Smith reports on a trend that's been growing steadily and looks at five new cookbooks that offer enticing plant-based recipes.

Villa Maria's Marlborough winemaker Helen Morrison sent a selection of her sauvignon blancs to highlight the characteristics of individual vineyards and subregions.