Food & Wine

Each to their own

There’s enough for at least one each of Nigel Slater’s individually portioned salmon and spinach gratin and dark chocolate muffins.

SUBSCRIBER

Meatballs in tomato coconut sauce

SUBSCRIBER

Meatballs in tomato coconut sauce

Almost everyone likes meatballs and this very easy recipe can be managed successfully by those with little cooking experience.

SUBSCRIBER

Exploring Central Otago’s diversity of vintages

SUBSCRIBER

Exploring Central Otago’s diversity of vintages

A customer walks into a wine shop ... nope; not the start of a joke but a question asked from time to time is whether there are older vintages available?

SUBSCRIBER

Lime, coriander and yam salad

I have a surplus of fresh homegrown limes and have been blessed with a healthy crop of fresh coriander.

SUBSCRIBER

Young winemakers maturing into champions of the future

Central Otago Young Viticulturist Nina Downer, of Felton Road wines.

SUBSCRIBER

Young winemakers maturing into champions of the future

I always like to acknowledge the results of the Central Otago legs of the Young Viticulturist & Winemaker competitions in these pages.

SUBSCRIBER

Lime and coconut snowball cookies

SUBSCRIBER

Lime and coconut snowball cookies

I am still relishing the fresh homegrown limes I have.

Cooking up new twists

In her latest cookbook, Polly Markus has tried to push the flavour boundaries as far as she can with one aim — to inspire people to make restaurant quality food in their own home.

SUBSCRIBER

Opening up the cupboards of history’s rural life

Katie Cooper finds people always have stories to tell about time in kitchens of their...

SUBSCRIBER

Opening up the cupboards of history’s rural life

Having grown up on a small Gore farm, Dr Katie Cooper has an affinity for the rural lifestyle - so much so she has written a book tracing the history of NZ's rural kitchens from 1800-1940. She talks to Rebecca Fox.

The art of brunching

Ah, brunch - the magical meal that marries the best of breakfast and lunch into one glorious feast.

Lunchtime pairing

Lunchtime pairing

There’s nothing like a light loaf and poached pears served with creme fraiche for a delightful weekend lunch, Nigel Slater reports.

Turning up the heat on the toastie

The Fergbutcher in Arrowtown has provided a "simplified" recipe for its "Texas Showdown" creation that has made the finals of the Great NZ Toastie Takeover.

Ice-creams aiming to scoop competition

Ice-creams aiming to scoop competition

Three Otago ice-cream makers have made the finals of this year’s New Zealand Ice Cream & Gelato Awards.

SUBSCRIBER

Farm kitchen a dream for chef

Gus Hayden’s new logistics shed gives him space to label his Augustine’s of Central preserves....

SUBSCRIBER

Farm kitchen a dream for chef

Nearly 10 years ago when Fresh first spoke to chef Gus Hayden about his new venture creating boutique luxury preserves, his long-term goal was to establish his own commercial kitchen.