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Wednesday, Wed, 29 JuneJun 2022
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    IMAGE: SIMON LAMBERT

    Cheesy leeks

    Leeks are in season and they are sweet, versatile and perfect for soups, stews and adding a boost to your winter menus.

    Queenstown sushi train a first for NZ

    Soki Sushi Train owners Ting and Maggie Li, and head chef Koji Honda, are marrying culinary...

    Queenstown sushi train a first for NZ

    There’s a new high-speed transport option in Queenstown’s CBD, designed for sushi delivery.

    Tart secrets

    Roast pumpkin and garlic tart can be made with your own pastry, or shop-bought. PHOTO: BABICHE...

    Tart secrets

    Tarts are good.

    Chardonnays deliver qualities worthy of recognition

    Chardonnays deliver qualities worthy of recognition

    For a long time I have felt that Chardonnay has been one of Central’s best-kept secrets, but it is finally beginning to garner some well-deserved recognition.

    Nutritional fungi the hero of vegetarian dishes

    Nutritional fungi the hero of vegetarian dishes

    This is the time of year when, if you are lucky, you will see fairy rings of fungi popping up in the fields after a rain fall.

    Star kai: Matariki recipes

    Kasey and Korena Bird

    Star kai: Matariki recipes

    Maori chefs Karena and Kasey Bird visited Dunedin to cook up a storm in preparation for Matariki. Rebecca Fox spoke to the sisters before their day in the kitchen.

    Modern twist on Maori food

    Chef Haylee (aka Hayz) Simeon. PHOTO: LUISA GIRAO

    Modern twist on Maori food

    Two Southland chefs are on a mission to showcase the region’s produce and educate diners about Matariki at a special dinner at Te Rau Aroha Marae in Bluff on Friday.

    Give swedes a chance

    Swedes for sale at a roadside stall in Stirling, South Otago. Photo by Gerard O'Brien.

    Give swedes a chance

    The swede - aka Tuwīti tānapu - is often overlooked by Kiwi supermarket shoppers but right now these hardy and nutritious root vegetables are at their very best, says second-generation swede grower...

    Robbie’s black garlic sauce outstanding in its field

    Robbie’s black garlic sauce outstanding in its field

    Two southern producers shone at the Outstanding Food Producer Awards held in Auckland last night.

    Magpie makes move into bar business

    Sam Valentine (left) watches as his new business partner Troy Butler pours a pint at Morning...

    Magpie makes move into bar business

    They met through mutual friends. Now they are business partners.

    Chicken, leek and prune pie

    Chicken, leeks and prunes can be spooned into filo pastry to make a tasty pie. PHOTO: GETTY IMAGES

    Chicken, leek and prune pie

    A pie, or perhaps a large golden tart, brought proudly to the table in its dish, always feels like a celebration.

    From blog to cook book

    From blog to cook book

    While she has quite a confusing social media moniker, Eloise Head is the baker to turn to if you are into quick, easy and sweet.

    Sweet potato and spinach tart

    Photo: Getty Images

    Sweet potato and spinach tart

    Nigel Slater has concocted a sweet potato and spinach tart that works as both a principal dish and on the side.

    Central Otago wine a hit in London

    Central Otago wine a hit in London

    Alexandra's McArthur Ridge Wines has been on a roll.

    Fondant potatoes

    PHOTO: SIMON LAMBERT

    Fondant potatoes

    These potatoes are the ultimate luxurious accompaniment to any meal.

    When it comes to fish, you are what you eat

    There are many benefits of eating fish, but these decline if your fish is deep fried. PHOTO:...

    When it comes to fish, you are what you eat

    It’s well known that eating fish is good for your health.  Dr Anne Williams of the University of Otago tells Charmian Smith about the pros - and some of the cons - of eating fish.

    Food lessons for life

    Food lessons for life

    Feeding your children and teaching them to cook are important concerns for parents.

    Little cheesy broccoli beignets

    PHOTO: SIMON LAMBERT

    Little cheesy broccoli beignets

    Beignets are little fritters with a choux pastry base. These delicious little morsels are more of a party nibble.

    Nichol’s Cromwell’s chicken and pesto filo

    PHOTO: SHANNON THOMSON

    Nichol’s Cromwell’s chicken and pesto filo

    Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

    Let’s be Franc

    France’s Loire Valley is one of the strongholds of the Cabernet Franc variety. PHOTO: GETTY IMAGES

    Let’s be Franc

    Cabernet Franc is a red grape variety that more often than not, sits out of the limelight.
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    Food & Wine

    • Cheesy leeks

    • Queenstown sushi train a first for NZ

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    • Nutritional fungi the hero of vegetarian dishes

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