Grapefruit goodness
Grapefruit goodness
Embrace grapefruit’s bite and savour the sour, Penelope Maguire suggests.
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Simple but delicious
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Simple but delicious
This week's recipes from Annabel and Rose Langbein are all about family favourites - easy, warming recipes guaranteed to gain you accolades.
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Sticky apples
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Sticky apples
These poached apples in syrup with lemon are inspired by the Persian apple preserves.
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Tasting history in every sip
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Tasting history in every sip
Gisborne - Tairāwhiti - ‘‘First to see the light’’, as the marketing tagline says, making Gisborne the first city on the mainland to see the sunrise each day.
Craving flavours
Craving flavours
Singaporean cuisine as it is known today has come from a long history of adjusting and adapting and doing things ‘‘to taste’’, Shu Han Lee says.
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One pan chicken with red wine and lentils
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One pan chicken with red wine and lentils
This one pan chicken is rather old-fashioned and comforting but never bland. It soothes but it’s sprightly.
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It’s high time to tap into versatility of tea
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It’s high time to tap into versatility of tea
A revolution is going on in the world of tea.
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Roasted beetroot and white bean dip
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Roasted beetroot and white bean dip
Beetroot are great for adding a bit of colour and cheer to a dull day.
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Hunker down with comfort food
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Hunker down with comfort food
As the temperature has dropped and the days are shorter, there’s nothing quite like hunkering down with a bowl of hearty, warming comfort food.
Better on toast
Better on toast
Everything is better on toast.
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The bold yet food-friendly flavours in Sauvignon Blanc
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The bold yet food-friendly flavours in Sauvignon Blanc
As I write these words, a glance at the long-term forecast reveals the topsy-turvy state of the weather.
Top pie award for Kai Pai Bakery
Top pie award for Kai Pai Bakery
Wānaka business Kai Pai Bakery is officially the best commercial pie maker in the country, winning gold at New Zealand’s premier Bakels Supreme Pie Awards this week.
Two Otago finalists in best toastie contest
Two Otago finalists among ‘stellar lineup’ in best toastie contest
Two Otago eateries have made the final round of an annual competition naming New Zealand’s best toasted sandwich.
Transforming humble to hero
Transforming humble to hero
There is so much more to vegetables than a few bland boiled offerings served on the side, Gennaro Contaldo says.
Passing on the ice cream torch
New Rob Roy owner promises ice creams will still scoop rest
When the shop that makes the biggest ice creams in Dunedin goes up for sale, the first question on everyone’s tongue is: "Will they still make the massive multi-scoop ones?"
Vegan cafe turns to meat in tough times
Vegan cafe turns to meat in tough times
By Serena Solomon of RNZA mostly vegan cafe in Auckland is incorporating meat into its menu in an effort to stay afloat during New Zealand's sluggish economic times.
Canterbury bakery makes the perfect pie
Canterbury bakery makes the perfect pie
By Serena SolomonFor the first time, a baker from the South Island clinched the award for New Zealand's best pie.
Eatery sweeps hospitality awards
Eatery sweeps hospitality awards
Fusion restaurant Cucina in Oamaru has won the big prizes at the Otago Hospitality Awards.
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Pumpkin gnocchi
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Pumpkin gnocchi
When pumpkins are so affordable, it would be a shame not to celebrate this versatile vegetable.
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Rising to top after starting from scratch
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Rising to top after starting from scratch
Given the tough times in the hospitality industry, it is nice to have something to celebrate, Dunedin chef Sam Sinclair says of the Otago Hospitality Awards.
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