Glaze of glory
Glaze of glory
Nigel Slater whips up some grilled chicken thighs to help us forget those cooling temperatures for a while.
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Leek and feta pie
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Leek and feta pie
A simple pie with memories of the flavours of Greece.
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Budget-friendly savoury oats are worth trying
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Budget-friendly savoury oats are worth trying
Oats can be super versatile, high fibre, budget friendly and healthy when made without the adding of dairy or sugar.
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Emerging grape variety looking promising
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Emerging grape variety looking promising
Among the frontrunners for “alternative or emerging varieties” popping up in New Zealand, Albarino might just have snuck its head into the lead, but only by a nose (forgive the pun).
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Knife sharpener lives up to promises
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Knife sharpener lives up to promises
Lifestyle Editor Rebecca Fox tests out a new to New Zealand knife sharpener.
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Heart and belly fillers
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Heart and belly fillers
Jo Elvin shares some winter recipes from her pop-up lunches at Bannockburn’s Desert Heart vineyard with owner Jane Gill.
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Pressing day offers insight into olive oil
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Pressing day offers insight into olive oil
Close to 200 visitors passed through Olive Press Central Otago in Cromwell on Saturday for the Central Otago Olive Growers (COOG) annual community pressing day.
Autumn yearnings
Autumn yearnings
These tarts are a rhapsody in blue cheese and dry-cured deli delights, writes Nigel Slater.
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Radicchio salad with feta, toasted seeds and hot honey
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Radicchio salad with feta, toasted seeds and hot honey
This is the kind of salad that wakes everything up.
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A trio of uncommon joys
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A trio of uncommon joys
I’ve been tasting some of the lesser known (in NZ) grape varieties recently and wanted to showcase three excellent examples that would be great introductions to their respective varieties.
Low key, high on flavour
Low key, high on flavour
Food hailing from the sunny Mediterranean coastline has been placed on a pedestal for decades.
Less healthy choices from decision fatigue
Less healthy choices from decision fatigue
‘‘Decision fatigue’’ could be hurting your health, a nutritionist explains.
Rise of the chatbot cook
Rise of the chatbot cook
AI is set to dramatically change the way we eat, from meal planning to shopping lists.
Sth Australia first stop for Michelin Guide
South Australia first stop for Michelin Guide Down Under
The Australian arrival of the world's most famous food guide will provide an opportunity for the nation to prove its culinary chops.
Fabulous feijoas
Fabulous feijoas
Make the most of feijoas now, but also plan ahead as their short season will pass, Penelope Maguire suggests.
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Turning to Spain as the cold comes
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Turning to Spain as the cold comes
Annabel and Rose draw inspiration from Spain and its vibrant and fun cuisine.
Make it for mum
Make it for mum
As it is Mother’s Day this weekend, here are some simple, easy recipes the family can make for the special someone in their lives.
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Single vineyard wines impress like traditional forebears
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Single vineyard wines impress like traditional forebears
If you follow the Burgundian pinot noir model, then the very finest vineyard sites have proved themselves over hundreds of years, designated Grand Crus or Premier Crus.
Taking the budget out of the chiller
Taking the budget out of the chiller
There’s one simple habit that can make winter life easier, cheaper, and less wasteful: using your freezer well.
World getting NZ's best while we eat cheap imports
World getting NZ's best while we eat cheap imports
New Zealand is exporting much of its premium product - and then importing cheaper options for shoppers here, economists say.
Food & Wine
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Silverbeet, white beans and lemon
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Central Otago organic wine success
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Future of food
