The brilliant sound of the trumpet will be one of the highlights of the Southern Sinfonia's concert at the end of the month. Charmian Smith talks to New Zealand-born trumpeter Sarah Wilson.
A good chardonnay displays fruit and nutty, creamy or buttery characters that come from the young wine ageing on spent yeast lees, as well as the toasty, butterscotch and sometimes vanilla undertones from oak barrels in which it is fermented and/or aged. But, as always, it's harmony that indicates a fine wine.
Retraining your body and brain to function more effectively and spontaneously with less effort, stress or pain sounds like a dream for most of us but 50 years ago an Israeli scientist developed a method that claims to do this. Charmian Smith tries some Feldenkrais.
Instant happiness at the touch of a button is something we might all desire. The next production at the Fortune Theatre explores a time when the newly invented vibrator offered such a promise. Charmian Smith talks to director Lara Macgregor.
Helena Syk, from Sweden, shows how to make kavring, a sweet, dark rye bread.
Proud to live in the South, long-time ODT columnist Joan Bishop has brought out a new cookbook, A Southern Woman's Kitchen. Charmian Smith reports.
Practical and helpful, food magazine Health Food Guide has released 101 gluten-free recipes volume two following the sellout of the first volume.
Pippa Kendrick's The Intolerant Gourmet, a well-illustrated hardback, has been published by Collins.
On one of those cold evenings last week I was planning to roast some of the frost-sweetened parsnips I'd got at the farmers market.
The busy life of Dunedin music duo La Belle Alliance includes recording a new CD, giving concerts from Manapouri to Paris and leading an orchestra - not to mention teaching. Charmian Smith talks to Tessa Petersen and John Van Buskirk.
Zarghona Lafraie, from Afghanistan, shows how to make burani banjan (eggplant with tomato and yoghurt sauce).
Two excellent-value pinot noirs turned up in this tasting: one from Central Otago marketed by the Fine Wine Delivery Company, which buys wine producers can't sell and sells it at a discount under new labels; and the other from Main Divide, the second label of the acclaimed Pegasus Bay.
In most office tearooms, microwaved food or sandwiches is as good as it gets, but as Charmian Smith reports, Fisher and Paykel staff take food more seriously.
Tucked away above the neighbouring Turnbull's Bay at Broad Bay on Otago Peninsula is Caselberg House, which offers residencies for artists and writers. Charmian Smith talks to Megan Campbell, the current resident.
Arneis (pronounced are-nays) is a white grape from Piedmont in northwest Italy, where it makes a dry white with hints of pears and almonds. Arneis is said to mean "little rascal" because it's difficult to grow, but there are now some attractive New Zealand versions.
Those of us who enjoy new potatoes but get fed up with people using the term for any potato will be pleased to learn that Potatoes New Zealand has taken a stand.
There's a marked difference in weight and texture between aromatic varieties riesling and gewurztraminer: riesling is about vivacity often with a hint of mineral and whether sweet or dry, usually has a crisp finish; gewurztraminer is lusher and richer with a silky or oily texture, and the best have a firm, dryish finish.
Tucked away up the Waihopai Valley in Marlborough, the new Ara vineyard has been under wraps for several years, but it was recently launched to New Zealand trade and media with a splash.
The importance of bottle age was the conclusion I drew from this tasting of 13 pinot noirs.
John Buck has long been among the leaders of the New Zealand wine industry. Now he is preparing to leave his Te Mata vineyard in the hands of the next generation. Charmian Smith reports.
