Wet polenta with mushrooms, parmesan and truffles
Polenta, laden with butter and cheese, is the ultimate comfort food. Here, I have simply adorned it with mushrooms, more cheese and, of course, slivers of fresh fragrant truffles.
Food & Wine
Badger and Mackerel cafe's sausage roll
Badger and Mackerel cafe's sausage roll
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Healthy recipes an instant hit
Healthy recipes an instant hit
Bridget Davis was overweight, moody and having trouble sleeping - four months later she was 25kg lighter, had more energy, her skin was clear and she wanted to go out.
Industry talent getting into it
Industry talent getting into it
The Mercurey Young Winemaker competition is open to under-30s working in all aspects of wine production. The Otago regional competition was held last week at Vinpro in Cromwell.
Exploring new preservation techniques
Exploring new preservation techniques
Consumers want food that tastes fresher, is safe, and has a long shelf life, so manufacturers are exploring new processing methods to achieve these goals, Otago University's Phil Bremer says.
Glenfalloch Restaurant and Gardens' lemon verbena sorbet
Glenfalloch Restaurant and Gardens' lemon verbena sorbet
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Science-based diet
Science-based diet
As different diets get bandied about it is hard to work out what to believe, but now there are cookbooks out there based on the latest scientific knowledge.
Fresh truffle butter
Fresh truffle butter
Talk about being super excited and forever grateful on getting my hands on a fresh local perigord black truffle from Bannockburn, Central Otago.
Power to the pinot
Power to the pinot
As land planted to pinot noir in Central Otago has surged, the volumes of fruit and wine produced have led to a corresponding increase in lower-priced offerings.
When it comes to cakes, NZ goes bananas
When it comes to cakes, NZ goes bananas
New research reveals the most popular cake searches in the world - and the banana cake "cakewalks'' to the top of New Zealand's list.
Our top drops face the best
Our top drops face the best
A belief that New Zealand’s wine story has not been given the ‘‘airplay’’ it deserves inspired David Nash to try to remedy the situation, he tells Rebecca Fox.
Dunedin man crowned Butcher of the Year
Dunedin man crowned Butcher of the Year
Dunedin butcher Greg Egerton has been crowned New Zealand's best butcher.
Tiny 'low cal' idea goes large
Tiny 'low cal' idea goes large
Creating easy, healthy and tasty dishes for ordinary people to enjoy is Kate Allinson and Kay Featherstone's mission.
Cafe Mokha's bacon penne pasta
Cafe Mokha's bacon penne pasta
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Singularly different
Singularly different
As time goes along and vineyards, wine-makers and the industry mature, there is growing understanding and confidence as to what each vineyard will express.
Kale bread
Kale bread
This recipe from Alison Lambert ticks many boxes, as it’s great if you are gluten or dairy intolerant.
Noses to the ground
Noses to the ground
On a recent visit to Canberra, Gillian Vine noses out truffles.
Moreish allure
Moreish allure
Chock full of fruits, seeds, and oats, this is a muesli bar just as it should be.
Clyde Village Store and Cafe's muesli slice
Clyde Village Store and Cafe's muesli slice
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Roast pumpkin, leek and lentil salad
Roast pumpkin, leek and lentil salad
Salads like this are fabulous as you bring together flavours, textures and combinations that surprise.
