Food & Wine

SUBSCRIBER

Ways to reduce uncertainty about dryness of Rieslings

SUBSCRIBER

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

Making healthy, tasty food from the supermarket is a challenge, but Nabula El Mourid took it on.

SUBSCRIBER

Boiled lemon, olive oil and polenta cake with rosemary syrup

SUBSCRIBER

Boiled lemon, olive oil and polenta cake with rosemary syrup

Moist and fragrant, this cake is all about bold citrus with a rustic edge.

SUBSCRIBER

Salad days bring fresher flavours

SUBSCRIBER

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.

SUBSCRIBER

Lemon and bean spaghetti

SUBSCRIBER

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.

SUBSCRIBER

Savouring Pinot Noirs from anywhere but Central

SUBSCRIBER

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 two-hatted restaurant Kika was praised for its sophisticated meals. PHOTO: FILE

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.

New show, book a ‘natural progression’

Nadia Lim’s latest cookbook, Nadia’s Farm Kitchen, includes recipes from her TV series. Photo:...

New show, book a ‘natural progression’

One of New Zealand’s best-known chefs, Nadia Lim, has been busy this year with a new TV series and book Nadia’s Farm Kitchen.

Real food made well

Sarah Pound wants families to explore the "vibrant world" of healthy eating.

Think. Shop. Store. Waste less

Love Food Hate Waste reminds us that behind every piece of produce is a story.

SUBSCRIBER

Honey-glazed grapefruit loaf

SUBSCRIBER

Honey-glazed grapefruit loaf

This is a no-fuss loaf of grapefruit and honey, baked until golden and finished with a tangy glaze.

Perfect pistachios

Penelope Maguire celebrates the nut of the moment.

SUBSCRIBER

Range punching above its weight

SUBSCRIBER

Range punching above its weight

Some regular readers have mentioned that they look forward to mentions of wines that don’t break the bank.

SUBSCRIBER

Mediterranean mindset

SUBSCRIBER

Mediterranean mindset

While we wait for spring to do its thing, Jo Elwin's off to the Mediterranean; no long-haul flights required, just a change of mindset and some new ingredients.

SUBSCRIBER

Nourish and flourish this spring

SUBSCRIBER

Nourish and flourish this spring

Yes, we made it through another winter!

Following in family’s footsteps

Anne Cameron shares some nice and easy family recipes from her new book Just a Mum’s Kitchen.

SUBSCRIBER

500th anniversary has come and gone

Wine tasters, from left, Mark Henderson, Alastair McLaren and Ricky Collins. PHOTO: GREGOR...

SUBSCRIBER

500th anniversary has come and gone

Mark Henderson, along with two buddies, has fallen on his sword to do more than 500 wine tastings for his weekly column since he joined Fresh in 2015.