Quick asparagus and yoghurt tart
Recipes like this are perfect for an unexpected guest or if you decide to go on an impromptu picnic. I keep it simple by using ready-made pastry and topping it with ...
Food & Wine
Local companies step into breach
Local companies step into breach
Covid has made us think about our food security. Even the suggestion, later rejected, that the recent cluster in Auckland could have been the result of contamination on imported food packaging made...
Minding your Ps
Minding your Ps
British chef Yotam Ottolenghi says Flavour is all about "creating flavour bombs especially designed for vege".
On the trail of tribidrag
On the trail of tribidrag
Mentioning the Croatian red grape tribidrag will likely result in blank looks. Its claim to fame, however, is that it was the end point of a great deal of research and DNA profiling centred around...
Just divine and so easy
Just divine and so easy
At the moment this is my absolutely favourite cake. Only a little bit sweet, it has a sharp, citrusy tang and is rapturously good, writes Joan Bishop.
A love of cooking
A love of cooking
From helping pick pumpkins on her father’s orchard to starting a new business, it's been a big year for Steph Peirce. Rebecca Fox talks to the Millers Flat girl wowing locals with fresh, flavoursome takeaways.
Asparagus, feta, za’atar omelette
Asparagus, feta, za’atar omelette
The beauty of a good omelette begins with great ingredients.
Zero waste key to home meals
Zero waste key to home meals
Rebecca Fox asks Dunedin’s Titi owner and head chef Hannes Bareiter about cooking for his family of four.
Make veges the hero
Make veges the hero
Rosa and Margo Flanagan are on a mission to get Kiwis to think about food differently.
New releases tasting chance to get away
New releases tasting chance to get away
Feeling like a wine-focused weekend away? Then the Alexandra Basin Winegrowers Annual New Releases Tasting might be just the push you need.
Blend’s roast vegetable salad
Blend’s roast vegetable salad
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Kiwis getting more adventurous with cheese
Kiwis becoming more adventurous with choice of cheese
It is New Zealand Cheese Month and the country’s love of the dairy product has grown this year.
Bella Cucina gnocchi
Bella Cucina gnocchi
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Girl Guide biscuits back on shelves
Girl Guide biscuits back on shelves
Your biscuit dreams have crumb true, Girl Guide biscuits are back and in two flavours - original and choc.
Healthy, simple and special
Healthy, simple and special
There are days when it feels as though there's barely time to eat dinner, let alone prepare it.
Pinot noirs on parade
Pinot noirs on parade
Often when I’m deciding on what I’m going to taste for this column, I endeavour to maintain a bit of variety.
Lemon-ingtons
Lemon-ingtons
I am still using my stash of New Zealand lemons and this take on a classic has been a real hit.
The ilks of milk
The ilks of milk
Soy, oat, almond, rice, coconut, dairy: Which "milk" is best for our health? asks Leah Dowling.
Getting a good taste of Central
Getting a good taste of Central
This year, more than ever, promotions such as Eat, Taste, Central, which is encouraging people to visit Central Otago and enjoy its food and wine, are important to the region’s tourism and hospitality businesses.
Touring Alexandra’s new cycling wine trail
Touring Alexandra’s new cycling wine trail
A new cycling trail opens up at the end of the month in Alexandra called Pedal for Pinot. Rebecca Fox took one for the team and volunteered to be the first to try it.
