Crema at Karitane A trip to North Otago over Easter revealed a few culinary gems worth a visit if you are passing through.
Most of us know about fine merino wool and probably wear the soft, light, warm clothing made from it, but few of us have tasted merino meat.
Chardonnay comes in many styles, from simple unoaked wines whose main attractions are their lovely fruit and crisp finish, to full-on wines oozing toasty oak and buttery nuts.
Dunedin may be known for its Victorian architecture, but architects have continued to design and build remarkable buildings in the South. Charmian Smith looks at an exhibition celebrating southern architecture in the past 100 years.
War memorials abound around the country, often the only markers of localities that sent their young men overseas in service of the British Empire.
In autumn and well into winter, the wild briar bushes that colonise hillsides and wasteland in Central and North Otago are covered with bright red berries called rosehips.
There's something out there, we are just not sure what it is. Charmian Smith discovers that 400 years after Galileo spotted Jupiter's moons, and in the International Year of Astronomy, there is still plenty to discover in outer space.
Pinot gris is one of the most fashionable white wines these days, perhaps because it doesn't seem to have much character of its own so it doesn't call attention to itself and adapts to a wide variety of food.
The smell of baking wafting through the house is one of the most comforting homely aromas, and it's in the air again. Charmian Smith talks to Allyson Gofton about the resurgence in home baking.
For an island nation surrounded by oceans which still have some fish, we are remarkably conservative when it comes to buying and eating it, although those who like to spend the odd day in a boat or on the rocks and catch fish themselves may be different.
Firmly rooted in the south, Dunedin author Laurence Fearnley's third novel in a southern trilogy has just been published. She talks to Charmian Smith about the appeal of southern New Zealand's small towns for a writer.
We're all familiar with the regular cuts of steak - rib eye, fillet, rump, and so on, but there's a new one around - the flat iron steak, named because it looks a bit like the shape of an iron.
When you research your family history, you are bound to come across skeletons in the cupboard and unattractive ancestors, as well as poignant stories and funny moments. Charmian Smith talks to British writer Ann Thwaite about Passageways, the story of her New Zealand family.
Wine competition results are big news - for the wineries that win trophies, medals or recommendations.
Fruit flavours vary from stone fruit such as peaches, or citrus such as lemon or grapefruit, or tropical fruit like golden kiwifruit or pineapple.
As I sniffed and tasted these pinot noirs all sorts of things popped into my mind - aromas of raw potato, linseed oil, fresh engine oil, salmon skin, rubber, brown sugar, coffee and toast, as well as spice and berries, plums and cherries, elderberries and the forest floor. What a complex wine pinot noir can be!