Plant-based cafe classics
After four great years running a 100% plant-based cafe through various lockdowns, supply chain issues, mandates and staffing shortages, we have recently made a few changes to keep up with the times...
Produce problem-solving idea blooms into business
Produce problem-solving idea blooms into business
Food boxes or meal kits delivered to your place each week are not only a convenient way to save time planning and shopping but also to eat healthily.
Vintages delicious after a decade
Vintages delicious after a decade
Pegasus Bay’s "aged release" programme, now in its seventh year, is a marvellous opportunity, 10 years from vintage, to assess the development of their rieslings and pinot noirs.
Kika’s cherry chocolate dessert
Kika’s cherry chocolate dessert
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Old-fashioned apple sago
Old-fashioned apple sago
I have been making pots of sago for the children.
Feeding the soul
Feeding the soul
If it makes you happy, you should eat it.
Food to match the season
Food to match the season
Go for gold this autumn with piquant citrus cakes and succulent baked squash, Nigel Slater recommends.
Quick leek and Brussels sprout tart
Quick leek and Brussels sprout tart
I love to create dishes out of what I have on hand.
Chilli eater keeps cool to win spot in final
Chilli eater keeps cool to win spot in final
It takes a cool customer to hang and not hurl while eating increasingly hot chillies.
Reliable, affordable quality from the Clare Valley
Reliable, affordable quality from the Clare Valley
What's that old adage about "best laid plans"?
Spice fascination all-consuming
Spice fascination all-consuming
It is the complexity of spices that make them so valuable for cooks, Eleanor Ford says.
Mystery bus tour to showcase the tastes of Southland
Mystery bus tour to showcase the tastes of Southland
The Not the Bluff Oyster Festival Mystery Bus Tour will hit the streets of Invercargill for the first time this Saturday.
Canning ‘risk’ pays off for Emerson’s winning Weissbier
Canning ‘risk’ pays off for Emerson’s winning Weissbier
A beer brewed by Emerson’s in Dunedin has won the inaugural supreme title at the New World Beer and Cider Awards.
Wanaka beer picked for awards list
Wanaka beer picked for awards list
A beer made by a Wanaka brewery has been chosen as one of the best in New Zealand.
Pear and banana loaf
Pear and banana loaf
I thought combining these two ingredients for a loaf was a great idea as I seem to have both ripening up in my fruit bowl frequently at present.
How to love your kitchen
How to love your kitchen
Looking forward to getting into the kitchen is just as important as the food people cook, British personal trainer and author Joe Wicks says.
Autumn warmers
Autumn warmers
Angela Casley offers a trio of hearty, comforting recipes to fortify us against the colder nights.
Why understate tastiness?
Why understate tastiness?
Inflation is very much in the news currently, but Mark Henderson also ponders ‘‘score inflation’’, with ever more wine scoring compressed into a 90-100-point band.
Baking that evokes or makes memories
Baking that evokes or makes memories
Sticky date anything always seems to be a winner and this simple luscious cake is no exception.
Sustainable inshore fishing model for sharing
Sustainable inshore fishing model for sharing
Southern fisherman Nate Smith has taken another step in his mission to ensure the sustainability of the inshore fishery.
