Delicious beetroot full of goodness
This dessert is a great excuse to have some friends over for dinner and a delicious treat, writes Deanna Copland.
Food & Wine
Telling a story - the global rise of artisan craft chocolate
Telling a story - the global rise of artisan craft chocolate
As Easter approaches and we reach for that chocolate bunny, chocolate researcher Kristy Leissle looks at the explosion in craft chocolate.
Cabbage and potato curry
Cabbage and potato curry
Here I’ve combined two very economical and versatile ingredients to make a quick vegetarian curry. This is a great dish that you can add more vegetables to and it will be ready in about 30 minutes.
The last of the summer wine
The last of the summer wine
For some obscure reason, Compo came into my mind the other day - not the ACC mind you, but the character in the TV series The Last of the Summer Wine, writes Mike Henderson.
Best of the best
Best of the best
Josh Emett aimed to create a ‘‘bucket list’’ of recipes a home cook could make in their lifetime. Rebecca Fox discovers it became quite a mission.
Sweet inspiration
Sweet inspiration
Easter is the time for chocolate and baking and if you can combine them both, all the better.
Success for Otago products
Success for Otago products
Otago-produced meat, oats and cheese have been named as champions in the 2019 Outstanding New Zealand Food Producer Awards at an event in Auckland last night.
Apple and plum slice
Apple and plum slice
I love these wholesome slices filled with seasonal fruit.
Taking care of your gut
Taking care of your gut
Living with irritable bowel syndrome (IBS) can be debilitating and miserable, so Alana Scott has come up with a range of simple-to-prepare and good-to-eat recipes that will help sufferers.
Keeping it real
Keeping it real
Sustainable gastronomy. What does it mean? It means consuming food in a responsible way; which is to say, minimising waste by avoiding processed food and choosing local organic produce.
Serious pinot noir complexities
Serious pinot noir complexities
My tasting amigos, Collins and McLaren, joined me once again to taste this collection.
Night at the museum
Night at the museum
Tracey Flintoff, of Dunedin, tries pumpkin puree served on a rice puff with "nutty soil" and lemongrass mint sauce during a three-hour "After Dark" event at the Otago Museum last night.
Vault 21's chicken garlic rice
Vault 21's chicken garlic rice
Vault 21's chicken garlic rice.
Adapting to change
Adapting to change
Being able to share her many years of baking knowledge appealed to Allyson Gofton when the idea of writing a new cookbook was raised.
Quinoa and peanut butter muesli bars
Quinoa and peanut butter muesli bars
Muesli slice simply doesn't encapsulate the goodness wrapped up in this recipe, writes Allyson Gofton.
Appreciating autumn bounty
Appreciating autumn bounty
Wanaka chef Lucas Parkinson wants to share his passion for sourcing organic, ethical, local, sustainable, seasonal ingredients and creating good food. In this column he talks about simplicity.
Scrumptious feijoa and coconut cake
Scrumptious feijoa and coconut cake
For lovers of feijoas, this fresh fruit cake is heavenly. Other tropical fruits such as mango, pineapple or banana can be substituted, writes Allyson Gofton.
Flying ‘single blind’
Flying ‘single blind’
As many of you will know, I taste the wines for this column “single blind”.
Happy Easter from Fresh's editor
Happy Easter from Fresh's editor
Autumn's here and the bounty it brings, and it's cool enough to spend time in the kitchen baking and roasting.
Easter in Italy
Easter in Italy
Easter in Italy is a huge affair of traditions, food and festivities which varies from region to region, writes Alison Lambert.