Food & Wine

I always like playing around in the kitchen and finding delicious alternatives to everyday ingredients.

For most Kiwis, seaweed does not spring to mind as a food although many of us have eaten nori wrapped around sushi.

Want to be happier, healthier and save money? Then it’s time to get cooking, write Clare Collins and Tamara Bucher.

We often overlook adding parsnips to cakes but it will surprise you just how much they add in the way of flavour and moisture to your cakes. I have added hazelnuts as I love this combination.

You exchange daily chat-chat, the odd joke and they know what you want before you ask, but what do you actually know about the person who makes your coffee every day?

It wasn't that many years ago that you would struggle to find a bottle of New Zealand Syrah under $30.

Getting dinner on the table, especially when children are involved, doesn't have to be a chore or overly stressful, chef Bevan Smith writes.

Healthy family meals can be fast, affordable and delicious claims Sarah Wilson in her latest cookbook I Quit Sugar: Fast Family Meals.

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Central Otago chef Gwen Harvie aimed for tasty and healthy when developing her recipe to showcase a red meat product.

The legendary English-born, Welsh-bred Australian Len Evans had a career in wine and food that spanned writer, retailer, restaurateur, vigneron and many other things besides.

Adding depth and texture to pulses by roasting them adds a great twist to your salads. I have added broccoli as it is still crisp and abundant at the moment.

Since early times, mankind has been drawn to the primal flavours of meat and smoke. Hanging the spoils of the hunt over an open fire to keep predators away was a common practice.

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

While in France recently, I farewelled a group of wine-loving friends who were off to Bordeaux to further indulge their passion.

This soup has a lovely soft depth to it which the sweet leeks and fragrant parsnips add.  I also love to enhance the soup with a generous amount of cracked pepper which of course is up to you!

‘‘Innovation’’ and ‘‘flavour’’ are words that Marcus Tonga likes to use to describe his pastas and sauces. Rebecca Fox caught up with the Otago Polytechnic postgraduate student.

Three Otago Polytechnic Central Campus culinary students have continued a winning tradition by achieving a top-three ranking in the annual Nestle Toque d'Or student culinary competition.