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Even mean old Mark scored these wines highly
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Even mean old Mark scored these wines highly
Mark Henderson savours some classy chardonnays.
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Lime and pistachio melting moments
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Lime and pistachio melting moments
Buttery, zesty, and just a little fancy.
An excellent source of protein: health, hype and hard truths
An excellent source of protein: health, hype and hard truths
Protein is having its moment: from grocery store shelves to Instagram feeds, high-protein foods are everywhere.
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Lemon marmalade
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Lemon marmalade
There’s something special about New Zealand lemons. They’re vibrant, tangy, and full of sunshine.
Making the most of what you have
Making the most of what you have
Spring into the new season by rescuing forgotten foods with Love Food Hate Waste.
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Wine choice following a sense of seasonality
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Wine choice following a sense of seasonality
A visit to the farmers’ market is a reminder of seasonality, as the empty spaces of late winter begin to be filled in by vendors bringing the first spring crops to market.
White chocolate and pistachio ice-cream
White chocolate and pistachio ice-cream
Chill out this week with a delicious treat from Nigel Slater.
Catching on to fishing
Catching on to fishing
As the fishing season opens, now's a good time to brush up on fish filleting and cooking skills and join chef Al Brown in encouraging the next generation of budding anglers.
Decade of determination comes to fruition
Decade of determination comes to fruition
This is the year the Auld Farm Distillery founders will hold in their memory - the end of a 10-year journey to release their first batch of single-malt whisky.
No easy task finding right spread
No easy task finding right spread
The cost of living means we often feel spread too thinly.
The spice of kitchen life
The spice of kitchen life
Masala is a whole different way of experiencing food.
Best ever chocolate cake?
Every day is all we have
Springtime usually calls for celebration.
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Ways to reduce uncertainty about dryness of Rieslings
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Ways to reduce uncertainty about dryness of Rieslings
Always a pleasure for me to taste flights of Riesling; one thing I’m mindful of is serving order, from the dryest wines, then gradually ascending sweetness.
Every week treats
Every week treats
Making healthy, tasty food from the supermarket is a challenge, but Nabula El Mourid took it on.
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Boiled lemon, olive oil and polenta cake with rosemary syrup
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Boiled lemon, olive oil and polenta cake with rosemary syrup
Moist and fragrant, this cake is all about bold citrus with a rustic edge.
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Salad days bring fresher flavours
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Salad days bring fresher flavours
As the days get longer and we look ahead to spring, now is often the time of year when we start craving fresher, lighter flavours.
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Lemon and bean spaghetti
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Lemon and bean spaghetti
New Zealand lemons are juicy, bright and bring a sharp, fresh flavour that works perfectly in this pasta.
Playing with texture
Playing with texture
These rich and rustic vege-forward dishes celebrate pleasing textural ingredients and contrasts of spices and seasonings, writes Helen Graham.
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Savouring Pinot Noirs from anywhere but Central
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Savouring Pinot Noirs from anywhere but Central
One of my tasting buddies recently returned from Europe and post tasting through this group of wines decided to "blind me" on a couple of Central Pinots.
Wānaka’s own voted in top eight of NZ’s best restaurants
Wānaka’s own voted in top eight of NZ’s best restaurants
Wānaka's Kika and Big Fig have been placed in the top eight on Australian publication Escape’s list for best eateries.
