Food & Wine

A few of my favourite things

Otago restaurants were up there with the best in the recent Cuisine Good Food Awards. Fresh asks the chefs to share some behind-the-scene things that make their work award-winning - with a bit of Christmas advice thrown in.

Dunedin home brewers leaders in national awards

Dunedin man Simon Woods has found success at a national home brew competition. PHOTO: LINDA...

Dunedin home brewers leaders in national awards

A hobby of brewing beer from home has "surprisingly" paid off for Dunedin man Simon Woods.

Prohibition Smokehouse’s corn cakes with salsa rosa

Prohibition Smokehouse’s corn cakes with salsa rosa

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

Baking, light and natural

Reading Afternoon Tea at the Cutter & Squidge Bakery you soon realise why it has become the go-to destination for quirky afternoon teas in London.

Going with your gut

Your gut is an amazing organ that is home to many systems responsible for some of the most important jobs in our bodies, writes Jamalia Edwards.

Favourite rhubarb cake ever

Favourite rhubarb cake ever

I have made so many cakes and this cake is a winner. It could easily be used as a dessert and in summer you could easily swap out the rhubarb for the stone fruits and berries.

Reaching for refreshing rieslings

I must admit to having been caught out once again this year, as Christmas came rushing headlong towards me, though I’m certain I’m not the only one in that boat!

Plant-based Christmas? No problem

Plant-based Christmas? No problem

If you are in a spin about the thought of hosting Christmas with your son’s new ‘‘plant-based-eating’’ partner coming, fear no more. Here is some information on the very popular way of eating and...

Pickled carrots, fennel and celery

Pickles are always good to get under way before the crazy festive season hits. I realise veggies are hard to come by but carrots, fennel and celery are available and make for a refreshing jar...

Alto Cafe’s pulled pork taco

Alto Cafe’s pulled pork taco

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

Pinot noir fans well catered for

The end of January will see winemakers, viticulturists and marketers, restaurateurs, importers, media and wine enthusiasts from around the world heading to Queenstown for the 2020 Pinot Noir...

Raw passion — plant based

The ‘‘Two Raw Sisters’’, Rosa and Margo Flanagan, discovered plant-based eating while living in Los Angeles.

From the Veneto

From the Veneto

The floating city of Venice has lured and inspired Italian-Australian chef Nino Zoccali for decades.

Delicious gardens springing to life

Delicious gardens springing to life

Growing your own food, cooking it and sharing with family and friends is what life is all about for chef Paul West.

Heart and Soul Cafe's raspberry fudge brownie

Heart and Soul Cafe's raspberry fudge brownie

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

Quick asparagus with miso butter

I just can’t get enough of asparagus at the moment. One of the great things about this vegetable is that it takes minutes to prepare and minutes to cook. Asparagus loves a little butter...