Food & Wine

Dessert done right

Fill these light-as-a-feather meringues with date puree, lemon curd and cream, writes Angela Casey.

Snacking into the evening

Spring means that we can lighten up our meals by eating differently.

Oh my pod: fresh garden peas worth celebrating

Oh my pod: fresh garden peas worth celebrating

The tiny but mighty pea is worth celebrating in spring, writes Nadia Lim.

Gathering over a meal

British celebrity chef Jamie Oliver’s latest book Together is all about togetherness - encouraging people to get together again after Britain’s long shut-down.

Taste something new this spring

Spring is a time to branch out and explore some of those less common wines that you’ve seen on the shelves, but parked in the back of your mind.

Taste event tweaked to support businesses

Taste event tweaked to support businesses

Central Otago’s annual celebration of food and wine, Eat. Taste. Central, has been "tweaked" to support hospitality and tourism businesses.

Loving Negroni

Author Matt Hranek shows his love for the classic Italian cocktail, the Negroni, in a book dedicated to it.

From the editor: Spring flavours to savour

In these uncertain and changing times, one thing that stays constant is food.

All raw, easy to prepare option

All raw, easy to prepare option

Vibrantly coloured with clean, subtle but rich flavours, New Zealand king salmon is acknowledged worldwide as the king of the salmon species - the rarest species of salmon in the world.

Grissini with haloumi

Grissini with haloumi

Snacks or small plates are perfect spring fare. Known as Australia’s “lunchbox dad” George Georgievski has gone “adult” coming up with this favourite.

Easy vegan baking

Inspired by lockdown, three tins of coconut condensed milk in the cupboard and grandma’s recipe books.

Kitchen ‘cooktchery’

Working with some of the United Kingdom’s finest farmers during her time working as a meat retailer gave Miranda Ballard an appreciation for well-farmed meat.

Creamed lentils and beetroot

Creamed lentils and beetroot

With a surfeit of lentils in the cupboard, Nigel Slater turns one batch into a creamy, mildly spiced dish (ginger, garam masala, creme fraiche) with a flash of deep red beetroot swirling through.