When pinot gris has fruit, texture and good balance, it can be delicious, but if it's unbalanced by being overly sweet or high in alcohol, it's not so pleasant.
It's not expensive to eat healthy food as the Heart Foundation and Federation of Family Budgeting Services' new 40-page cookbook, Cheap Eats: Easy, tasty and economical family meals, shows.
A comedy of menace presented in a cargo shed full of junk, where you are not quite sure what's happening, is an exciting Fortune Theatre project for Arts Festival Dunedin. Charmian Smith reports.
1950s New Zealand was in a moral ferment over the behaviour of teenagers. A new play about the intergenerational effects of that time has its world premiere at Arts Festival Dunedin next month, Charmian Smith reports.
Merlot and blends from Hawkes Bay can be raw and assertive when young. They need time to mellow and integrate in the bottle but if you are impatient, glugging them from the bottle into a jug and back again will help aerate and soften them a bit.
Is this the secret source of Central Otago pinot noir?
There are many ways to make coffee. Espresso is the most popular these days, but there are other methods that coffee aficionados love to explore.
The Sunday roast has been a New Zealand family tradition for generations, although it has fallen from fashion over the past decade or two. However, Selaks roast day is coming up on Sunday, Charmian Smith reports.
Food can be more than just sustenance; it can be art, a storytelling medium, part of our personal identity and part of our culture. Charmian Smith reports from the International Food Design Conference at Otago Polytechnic last week.
The Otago Polytechnic is hosting an international food design conference this week, with food designer Emilie Baltz, from New York, as keynote speaker. She tells Charmian Smith about the excitement of experiencing food with all your senses.
Sugar is flavour of the month, so to speak, although not in the way you might expect. There's a lot of confusing talk about sugar, how it's bad for you, how we should reduce our intake, and whether we can substitute other sweeteners. Charmian Smith gets back to basics with Prof Jim Mann.
A love of music has driven Martin Riseley since his childhood, the Wellington violinist tells Charmian Smith.
Central Otago winegrowers held their new release pinot noir tasting recently with six wine writers gathering in Cromwell to taste more than 80 pinot noirs that have just been, or will soon be, released.
The new 2014 sauvignon blancs are coming on to the market and those in this tasting are delicious, ripe and mouth-filling with a lively fresh finish. Let's hope it's indicative of the vintage in general.
When faced with a difficult choice, people react in different ways. Charmian Smith talks to Helen Fearnley about The Choice, which opens at the Globe Theatre next week.
Southern Wines, owned by the Moffit family, is based in Alexandra and produces some excellent value pinot noir under several different labels - Pick & Shovel, Rock n Pillar and Dry Gully.
Big buttery chardonnays are becoming rarer as many winemakers are choosing lighter styles, sometimes with a little nuttiness and texture.
There are more brands of pinot noir than any other variety, and each offers something different, in style, in reputation and prestige, in availability, and most importantly, in flavour and value.
Haydn wanted to write a work that would give him permanent fame so he created The Creation. Charmian Smith talks to conductor Nicholas McGegan about the New Zealand Symphony Orchestra's concert of this oratorio featuring former Dunedin soloist Jonathan Lemalu and City Choir Dunedin.
A perfectly roasted chicken is a satisfying centrepiece to a meal, but usually there's more meat left over for other dishes, and a carcass for stock.