Autumn’s crisp evenings call for sweet and smoky flavours, writes Nigel Slater.
Food & Wine
Kiwi chef Bridget Davis must enjoy ‘‘every single meal’’ she eats, so when she ‘‘pulled up her big girl pants’’ and gave up processed and junk food she put flavour first in her new way of eating.
Pumpkin works so well in baked sweet goods. This easy gluten-free loaf is a lovely treat and works well with butter, toasted or you could even ice it.
Autumn calls for aromatic vegetable stews scented with cumin, ginger and cinnamon, writes Nigel Slater.
This collection of chardonnays covers the gamut of pricing from widely available value-for-money offerings through to scarce, limited-release bottlings.
A Wanaka restaurant owner says he has been blown away by community support for his apple crumbles, after Covid-19 threatened his business.
Our time in lockdown has reintroduced some of us to the joys of growing our own vegetables and buying from local growers.
Charmian Smith talks to Assoc Prof Miranda Mirosa of the University of Otago’s department of food science about the rapidly growing vegan trend.
I was talking to a friend in Central Otago recently, who said that the trees had dropped their leaves and, with their bare branches reaching for the sky, that there was a feeling of the plant world...
Toad in the hole is a British classic and one that will certainly fill the belly. Here I’ve lightened it up a little by adding vegetables.
This baked ricotta cheesy treat is a bar-worthy snack you can make at home, and perfect for the time of year.
Auckland cafe owner Fran Mazza has plenty of inspiration for some cafe-inspired lunches that also fit perfectly in a lunch box for work and school when the children go back.
The secret to an impressive, yet simple galette lies in the pastry - you need a good crust to hold the delicious fruit encased inside.
While unlikely to be found on the shelves of your local super, there's a relatively new category of wine beginning to gain traction in the marketplace. These are ‘‘Orange’’ wines, also known as amber, skin contact or skin fermented wines.
Mother’s Day is yet another celebration New Zealand will be spending in lockdown this year. Fresh has asked a few of the country’s top cooks what the day means to them in this time of Covid-19.
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
With the possibility of going to Level 2 next week, it may be the end of that ‘‘slow time’’ we have had to enjoy family life in recent weeks, meaning now is a great time to grab some quality time with your loved one.
These easy old-fashioned comfort foods are delicious and guaranteed to make your kitchen cosier, writes Nigel Slater.