Absorbed by different qualities
Absorbed by different qualities
Mahi in Marlborough is one of those small wineries with a thoughtful yet enthusiastic approach to wine.
Charmian Smith
Exploring seafood's many forms
Exploring seafood's many forms
Pakeha New Zealanders are notoriously diffident when it comes to exploring some of the wilder tastes from the sea, but no-one demurred when executive chef Michael Coughlin served unusual delicacies such as kina and seaweed in the elegant surroundings of Pier 24 last week.
Flavours of home: Halusky s brundzou
Flavours of home: Halusky s brundzou
Flavours of home is a series of recipes from around the world cooked by people at home in Otago. This week Zuzana Blazov Tichy, from Slovakia, shows us how to make Halusky s brundzou.
Machine does it all - at a price
Machine does it all - at a price
A machine that does everything - chopping, mixing, mincing, grinding, kneading, whipping and juicing, as well as cooking, stirring and weighing ingredients - seemed too good to be true.
Starring role for vegetables
Starring role for vegetables
A new cookbook celebrating the variety and versatility of seasonal produce makes vegetables the star of a meal, writes Charmian Smith.
WINE REVIEW: Late harvest and noble wines
WINE REVIEW: Late harvest and noble wines
Rich, sometimes pungent, and lusciously sweet, late harvest and noble wines can be the гltimate way to finish a meal - all you need is a little smoked or blue cheese, or an almond biscotti.
BEST UNDER $20
Sileni Cellar Selection Hawkes Bay Late Harvest Semillon 2009
$19.95 (375ml)
Celebrating significant winery development
Celebrating significant winery development
A significant event in the development of wine tourism was celebrated recently - the opening of the country's oldest winery restaurant at Vidal in Hawkes Bay more than 30 years ago.
Video: How to make sushi roll
Video: How to make sushi roll
Flavours of home is a series of recipes from around the world cooked by people at home in Otago. This week, Toki Tsuno, from Japan, shows us how to make sushi roll.
Much of interest at trade show
Much of interest at trade show
The annual Katrina Gordon hospitality trade show seemed smaller this year, but with just as many chefs and restaurateurs browsing the displays of everything from computer systems and freezer-to-deep fryer fast-food samples to Dave Milner's artisan cheesemaking class and cooking demonstrations.
How to make charquican
How to make charquican
Flavours of home is a series of recipes from around the world cooked by people at home in Otago. This week, Carolina Gomez, of Chile, shows us how to make charquican.
Let them eat cupcakes
Let them eat cupcakes
A craze for cupcakes with their irresistible toppings has spread around the world in the past few years. Charmian Smith talks to a woman who makes some of the most delectable of these wicked morsels.
WINE REVIEW: 2009 PINOT NOIRS
WINE REVIEW: 2009 PINOT NOIRS
Pinot noirs from the 2009 vintage are appearing now, many a bit prematurely, going by the way the initial gawkiness softens and mellows as they sit in the glass.
BOOK REVIEWS: Brain grains for kids
BOOK REVIEWS: Brain grains for kids
Persuading children to eat vegetables and not to throw tantrums when demands for junk food are refused does not have to be a perpetual battle of wills, nutritionist Karen Fischer says in her new book, Healthy Family, Happy Family (Exisle, pbk, $40).
Sourdough from San Francisco
Sourdough from San Francisco
Kevin and Esther Gilbert, of Lievito bakery, who sell their bread at the Otago Farmers Market, brought a sourdough starter home from their visit to San Francisco in June.
WINE REVIEW: PINOT NOIR 2009 AND 2008
WINE REVIEW: PINOT NOIR 2009 AND 2008
There's a lot of pinot noir produced in New Zealand and most of it is highly priced, so it's a thrill to find Te Kairanga's new release so delicious and affordable.
Bacon bronze for Mosgiel butcher
Bacon bronze for Mosgiel butcher
Agora - The Good Food Shop in Mosgiel has won a bronze medal for middle-eye bacon in the The 100% New Zealand Bacon Competition.
WINE REVIEW: Chardonnay and viognier
WINE REVIEW: Chardonnay and viognier
Some top end chardonnays and a delicious viognier turned up for this tasting.
On the menu
On the menu
Fruity confection
Watties sent a sample of their new Fruit n' Puree product, diced peach, pear or mango in pear puree.
They are touting it as a convenient way to get one of your recommended servings of fruit, because they come in single-serve pottles.
However, you need a spoon to eat them with.
WINE REVIEW: SHIRAZ AND SYRAH
WINE REVIEW: SHIRAZ AND SYRAH
This line up of Australian shirazes and New Zealand syrahs shows how an extra year's bottle age can make a big difference, mellowing any rough edges and integrating the components.
Aged and enlightened
Aged and enlightened
Tasting a wine that has lived longer than you is a rare and somewhat sobering experience.