Best of British
There are many reasons I love British food, one being my husband and extended family are British, which gave me first-hand knowledge of the traditions and pride the dishes held.
Food & Wine
Food integrity selling point
Food integrity selling point
When we buy food, we expect it to be what it says it is and to be safe to eat, but things may not always be what they seem.
The king of wines and the wine of kings
The king of wines and the wine of kings
Roughly an hour's drive south east of the Italian city of Torino lies the wine region of Barolo. Eleven villages (including Barolo itself) make up the region; producing predominantly red wines...
Baked fennel with sage
Baked fennel with sage
Local fennel is crisp, plump and full of flavour at the moment and it is one of those vegetables that the more you use, the more you appreciate its unique flavour and you will also be surprised how...
Gaslight's Rouge Salad
Gaslight's Rouge Salad
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Turnips, swedes behind funny-tasting milk
Turnips, swedes behind funny-tasting milk
Turnips and swedes are the cause of sour tasting Anchor blue top milk.
Kiwi butter as expensive as French butter
Kiwi butter as expensive as French butter
The cost of butter has skyrocketed so much that it's now as cheap to buy butter made in France, despite that European country's butter shortage.
Jaffa Lumps 'the best of both worlds'
Jaffa Lumps 'the best of both worlds'
The future manufacturing location of Jaffas and Pineapple Lumps may be in question, but confectionery maker Pascall has put a twist on the Kiwi favourites - creating Jaffa Lumps.
Roast buttercup squash with farro, walnuts and blue cheese
Roast buttercup squash with farro, walnuts and blue cheese
This dish not only tastes delicious, but it looks outstanding.
Scones from the Vulcan Hotel, St Bathans
Scones from the Vulcan Hotel, St Bathans
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Up & down
Up & down
Some days feel like autumn so eat with a lighter touch rather than succumbing to the obvious charms of comfort food, chef Bevan Smith writes.
Gather around
Gather around
The head chef at the United Kingdom’s River Cottage visited New Zealand recently to launch his cook book, Gather, which features everyday recipes inspired by the landscape.
Field blends: sum is greater than the parts
Field blends: sum is greater than the parts
Historically, it was not uncommon for farmers to plant a hodgepodge of varieties in a vineyard.
Juice for every meal
Juice for every meal
Forget about matching wine or beer to food — juice matching is the new trend in town, and it’s one you won’t want to miss, writes Grace Tarbotton.
Midlife time to reset the diet
Midlife time to reset the diet
The title of this cookbook might be a bit off-putting but the concept behind it makes sense.
Starting the week in style
Starting the week in style
Some of the readership may be aware that I usually do my wine tastings on a Monday morning as it is good to taste the wines when you, and your palate are fresh, and with sufficient time in hand to...
Rhubarb and date chutney
Rhubarb and date chutney
This chutney is tangy and will go with cheese and cold cuts splendidly. The other great advantage of this chutney is that it only takes about 20 minutes to cook.
Salmon and grain salad
Salmon and grain salad
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Starting over
Starting over
Michael Coughlin has gone back to school, is trying his hand at cafe food and getting home at nights. Life for the Dunedin chef has been through some changes recently, Rebecca Fox learns.
Pushing the boundaries
Pushing the boundaries
There is nothing Hawke’s Bay winemaker Gordon Russell likes more than pushing the boundaries. The New Zealand wine identity spoke to Rebecca Fox about enjoying wine at its most raw.