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The right start
I have never been much of a breakfast eater but believe in food for medicinal purposes as much as pleasure, writes
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Brown butter pear cake
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Brown butter pear cake
Fresh pears and nutty brown butter are a perfect match in this simple, comforting cake.
Timed to perfection
Timed to perfection
Tat Eftby describes herself as the “arch procrasti-baker’’ - someone who will bake to avoid everything from doing the dishes to writing a will.
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Very different wine styles worthy of exploring
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Very different wine styles worthy of exploring
Today’s assortment offers three pairs of wines across three very different wine styles.
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Future of food
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Future of food
Ahead of a Nano Fest discussion on the future of food in New Zealand, Rebecca Fox talks to food scientists about the big questions that are waiting to be answered.
Fuel with flavour
Fuel with flavour
So many “free from’’ products contain more ultra-processed foods (UPFs), but the “queen of gluten free’’ hopes to show how to dodge them in her latest book.
Warming winter bowls
Warming winter bowls
Scarf ’n’ gloves weather demands something to warm us, soup or stew or both, Nigel Slater writes.
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A time to enjoy with whānau
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A time to enjoy with whānau
As we celebrate Matariki this weekend, Haylee Simeon from Bluff’s Hayz at the Anchorage tells us about what it means to her.
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Central Otago organic wine success
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Central Otago organic wine success
Recent years have seen ongoing growth in the number of vineyards across the country that are farmed organically and biodynamically.
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Silverbeet, white beans and lemon
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Silverbeet, white beans and lemon
Silverbeet has to be one of winter’s hardest-working vegetables.
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Great response to food co-operative pilot
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Great response to food co-operative pilot
The future of food in Otago is front and centre at Dunedin’s Our Food Network, Rebecca Fox finds.
A sweeter winter
A sweeter winter
Seasonal produce can help save money and make food fit to share, write the folks at Love Food Hate Waste.
Low and slow
Low and slow
A journey into the heart of stewing is how Lucy Tweed describes her latest cookbook, Tender.
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Pear, ginger and oat crumble slice
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Pear, ginger and oat crumble slice
Pears and ginger are a classic pairing, and this crumble slice is a great way to make the most of them.
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Swoon-worthy pinot noirs not for bargain hunters
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Swoon-worthy pinot noirs not for bargain hunters
Pinot noir is an ancient grape variety with its roots in Burgundy, France.
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Winter warmers
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Winter warmers
The winter months provide a perfect opportunity to feed ourselves with warming, nourishing meals.
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Moroccan-inspired carrot salad
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Moroccan-inspired carrot salad
Sweet carrots, fragrant herbs and warm cumin come together in this simple salad inspired by the classic Moroccan carrot salads found across North Africa.
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Best whisky might be aged in Antarctica
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Best whisky might be aged in Antarctica
Older is no longer better.
Two-bite wonders
Two-bite wonders
These crab fritters and pumpkin pastries are the life and soul of any party, writes Nigel Slater.
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Variety generally dry with vein of ‘racy’ acidity
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Variety generally dry with vein of ‘racy’ acidity
I continue my journey through some of the less commonly seen grape varieties, travelling the world by glass as it were, my imaginary plane landing in Vienna, Austria.
Food & Wine
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The right start
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Brown butter pear cake
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Future of food
