Native ingredients redefine baking
Native ingredients redefine baking
Christopher Thé aims to show people how native ingredients can become a valuable part of everyday baking and bring people closer to the food the land has to offer.
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Breaking out of the box can bring its own rewards
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Breaking out of the box can bring its own rewards
While tasting this Pinot Gris lineup with my colleague Mr Collins, we had considerable discussion about one of the wines: he initially struggled with the style, whereas I was a fan.
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Potato and silverbeet bake
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Potato and silverbeet bake
There is definitely something about a creamy potato bake.
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Time allows winemakers to further hone their craft
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Time allows winemakers to further hone their craft
In my view, one of the strengths of the Central Otago wine scene has been the longevity of involvement of so many of its winemakers.
Home is where the herbs are
Home is where the herbs are
Rosemary and thyme combine to bring the kitchen to life, Nigel Slater writes.
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Brown rice, pumpkin and leek pilaf
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Brown rice, pumpkin and leek pilaf
Pilaf has many variations throughout the world.
The humble pea: not so humble
The humble pea: not so humble
Peas glorious peas — easily the most useful frozen vegetable, cook and food editor Samuel Goldsmith says.
Connection the key ingredient
Connection the key ingredient
A sense of connection is the common ingredient in the work Good Bitches Baking does and is evident in its latest book Familiar Foods: Treats of Aotearoa.
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Crispy roasted Brussels sprouts and toasted wheat salad
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Crispy roasted Brussels sprouts and toasted wheat salad
This is such a tasty salad packed with fantastic textures and flavours.
Grilled chicken with harissa paste
Grilled chicken with harissa paste
Here’s a midweek chicken dinner in under an hour, Nigel Slater writes.
Purple reign
Purple reign
Aubergine on toast is a simple but deliciously comforting dinner, writes Nigel Slater.
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NZ chardonnay going from strength to strength
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NZ chardonnay going from strength to strength
I can’t but help feeling (after tasting these wines amidst a bigger grouping) that Chardonnay in New Zealand is going from strength to strength.
At home with flavour
At home with flavour
Vietnamese in name, born in a Malaysian refugee camp and raised in suburban Australia, Thi Le has struggled with identity issues all her life.
Winter made easy
Winter made easy
Winter doesn’t have to mean higher bills or food waste, write the folks at Love Food Hate Waste.
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Marvellous opportunity to be seduced
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Marvellous opportunity to be seduced
Today, a marvellous opportunity awaited in the guise of four sub-regional expressions of pinot noir by Valli and two newcomers from Domaine Thomson.
Slow and steady wins in health and taste
Slow and steady wins in health and taste
People want a way to cook and eat that fulfills all the criteria — tasty, healthy, affordable, convenient and comforting.
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Feijoa jam
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Feijoa jam
This recipe was passed on to me from a kind lady who was tending to my son’s injuries.
Arrowtown distillery on top of the world
Arrowtown distillery on top of the world
An Arrowtown distillery is officially on top of the world.
Balinese cuisine
Balinese cuisine
About a month ago I came back from a two-week trip to Bali with my family.
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Puddings for whānau
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Puddings for whānau
This pudding is very much a sticky date pudding with a winter warming twist.
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Food & Wine
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Mediterranean mindset
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Range punching above its weight
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Nourish and flourish this spring
