Food & Wine

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Comfort baking for Anzac Day

In the spirit of Anzac Day we have a traditional Anzac biscuit recipe paired with new interpretations from Australian chef Helen Goh and New Zealand cook Olivia Galletly.

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Relaxed Anzac weekend eating

Three things I frequent on restaurant menus: ceviche, anything Greek and, for breakfast, baked eggs.

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Inspired by pioneer life

This week Jaz Mathisen opens the door on life as a farmer, mother and station cook on the historic North Otago homestead Awakino Station.

Shifting seasons: Green bean dal

A soothing broth, green bean dal with coconut and lime bridges the seasons. Photo: The Observer

Shifting seasons: Green bean dal

The last of the green beans take on a little spicy warmth in this comforting dish to welcome autumn, writes Nigel Slater.

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Ricotta gnocchi with quick tomato and basil sauce

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Ricotta gnocchi with quick tomato and basil sauce

Soft, light ricotta gnocchi are one of those quiet wins in the kitchen.

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Pinot Noir at a price for everybody

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Pinot Noir at a price for everybody

More than three decades ago I went up to Bannockburn to help friends plant their new vineyard.

Apple season

Celebrate apple season with puff pastry dumplings, writes Nigel Slater.

Cooking that sparks the feeling of home

Cooking that sparks the feeling of home

Elizabeth Hewson decries perfection when it comes to simple, comforting family cooking.

Peppery radishes don’t need much. Grated and folded through good butter with lemon and a whisper of anchovy, they turn into something unexpectedly good. Serve at room temperature, thickly spread on...

Season's eatings

Season's eatings

Autumn is the perfect season to focus on a fresh approach to eating, write the folks at Love Food Hate Waste.

Gathering on the well-trodden path to Central Otago

Later than some vintages it may be, but Central has been a hive of activity with the grape harvest getting into full swing. Across the region people have been gathering: backpackers, retirees,...

Eating more fibre ‘becoming sexy’

In a rare occurrence social media messaging and science are promoting the same message when it comes to fibre — eat more.

A bite-sized hit

A madeleine is a small French pastry, instantly recognisable by its delicate shell shape, its golden edges and soft buttery inside.

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Feasting with your eyes

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Feasting with your eyes

After Christmas, Easter is Annabel and Rose Langbein's favourite food holiday.

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Home-made tomato passata

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Home-made tomato passata

There’s something deeply satisfying about lining up jars of your own passata, simple, honest and ready to carry you through the cooler months.

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Savouring in preparation for grape-picking season

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Savouring in preparation for grape-picking season

I hope to get in a couple of tastings of Central Pinot Noir in the next few weeks as a sort of precursor to heading up to Bannockburn for harvest myself for a few days.

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