Yeast: best friend of the baker and brewer
Yeast: best friend of the baker and brewer
Jeffrey Miller reveals the science behind yeast - something many people used for the first time during lockdown.
The tantalising flavours of Thailand
The tantalising flavours of Thailand
The wonderfully fresh tasting and tantalising flavours of Thai pork larb make it a versatile and irresistible main or a pre-dinner nibble with pizzazz.
Healthy diet based on variety
Healthy diet based on variety
Giving parents the confidence that they are feeding their children delicious, nutritious meals is the aim of The Feel-Good Family Food Plan recipe book.
Isolation heightens focus
Isolation heightens focus
Like many of you, I took part in a number of Zoom meetings during lockdown, including wine tastings.
Cabbage slaw with kimchi and cashews
Cabbage slaw with kimchi and cashews
Cabbages are always a good price and a little seems to go a long way.
Dining in a not-so-private bubble built for two
Dining in a not-so-private bubble built for two
If you don’t want to show your romantic side, let the windows steam up first.
Celebration of the seasons
Celebration of the seasons
Skateboarding might have been his first love, but it didn't stop Queenstown chef Jonathan Rogers from finding his true passion. He talks to Rebecca Fox about skating, his career and first cookbook, South.
‘I’ll never forget how lucky we were’
‘I’ll never forget how lucky we were’
They heard it through the grapevine – a Dunedin shop’s freedom to sell its wine.
Dishes’ depth is warming
Dishes’ depth is warming
Autumn’s crisp evenings call for sweet and smoky flavours, writes Nigel Slater.
Quality food but easy to recreate
Quality food but easy to recreate
Kiwi chef Bridget Davis must enjoy ‘‘every single meal’’ she eats, so when she ‘‘pulled up her big girl pants’’ and gave up processed and junk food she put flavour first in her new way of eating.
Chardonnay a true peach of a grape
Chardonnay a true peach of a grape
This collection of chardonnays covers the gamut of pricing from widely available value-for-money offerings through to scarce, limited-release bottlings.
Sweeter spices add warmth to vegetables
Sweeter spices add warmth to vegetables
Autumn calls for aromatic vegetable stews scented with cumin, ginger and cinnamon, writes Nigel Slater.
Gluten-free pumpkin loaf
Gluten-free pumpkin loaf
Pumpkin works so well in baked sweet goods. This easy gluten-free loaf is a lovely treat and works well with butter, toasted or you could even ice it.
Humble crumble helps keep restaurant afloat
Humble crumble helps keep Wanaka restaurant afloat
A Wanaka restaurant owner says he has been blown away by community support for his apple crumbles, after Covid-19 threatened his business.
Good time for new Nordic nourishment
Good time for new Nordic nourishment
Our time in lockdown has reintroduced some of us to the joys of growing our own vegetables and buying from local growers.
Diet implicated in environmental issues
Diet implicated in environmental issues
Charmian Smith talks to Assoc Prof Miranda Mirosa of the University of Otago’s department of food science about the rapidly growing vegan trend.
Sunshine in a glass
Sunshine in a glass
I was talking to a friend in Central Otago recently, who said that the trees had dropped their leaves and, with their bare branches reaching for the sky, that there was a feeling of the plant world...
Carrot and leek toad in the hole
Carrot and leek toad in the hole
Toad in the hole is a British classic and one that will certainly fill the belly. Here I’ve lightened it up a little by adding vegetables.
A spread for the season
A spread for the season
This baked ricotta cheesy treat is a bar-worthy snack you can make at home, and perfect for the time of year.
Cafe fare in your own home
Cafe fare in your own home
Auckland cafe owner Fran Mazza has plenty of inspiration for some cafe-inspired lunches that also fit perfectly in a lunch box for work and school when the children go back.
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