Spice fascination all-consuming
It is the complexity of spices that make them so valuable for cooks, Eleanor Ford says.
Canning ‘risk’ pays off for Emerson’s winning Weissbier
Canning ‘risk’ pays off for Emerson’s winning Weissbier
A beer brewed by Emerson’s in Dunedin has won the inaugural supreme title at the New World Beer and Cider Awards.
Quick leek and Brussels sprout tart
Quick leek and Brussels sprout tart
I love to create dishes out of what I have on hand.
Reliable, affordable quality from the Clare Valley
Reliable, affordable quality from the Clare Valley
What's that old adage about "best laid plans"?
Mystery bus tour to showcase the tastes of Southland
Mystery bus tour to showcase the tastes of Southland
The Not the Bluff Oyster Festival Mystery Bus Tour will hit the streets of Invercargill for the first time this Saturday.
Wanaka beer picked for awards list
Wanaka beer picked for awards list
A beer made by a Wanaka brewery has been chosen as one of the best in New Zealand.
Pear and banana loaf
Pear and banana loaf
I thought combining these two ingredients for a loaf was a great idea as I seem to have both ripening up in my fruit bowl frequently at present.
How to love your kitchen
How to love your kitchen
Looking forward to getting into the kitchen is just as important as the food people cook, British personal trainer and author Joe Wicks says.
Autumn warmers
Autumn warmers
Angela Casley offers a trio of hearty, comforting recipes to fortify us against the colder nights.
Why understate tastiness?
Why understate tastiness?
Inflation is very much in the news currently, but Mark Henderson also ponders ‘‘score inflation’’, with ever more wine scoring compressed into a 90-100-point band.
Baking that evokes or makes memories
Baking that evokes or makes memories
Sticky date anything always seems to be a winner and this simple luscious cake is no exception.
Sustainable inshore fishing model for sharing
Sustainable inshore fishing model for sharing
Southern fisherman Nate Smith has taken another step in his mission to ensure the sustainability of the inshore fishery.
Facing the challenge
Facing the challenge
As the duck shooting season begins on Saturday, "Game Chef" Angelo Georgalli tells Rebecca Fox about the challenge of cooking the perfect duck.
Nuts in May
Nuts in May
Mellow autumn is the season for toasting nuts to use in sweet and savoury dishes, writes Nigel Slater.
Pear, feijoa and oat muffins
Pear, feijoa and oat muffins
Both pears and feijoas are in season and I like to combine them as I find the flavour profile of both works together nicely.
A fascinating trio of tasty pairs
A fascinating trio of tasty pairs
I’ve commented before that even though I taste wines blind, I do know the wines I’m tasting; just not in which order.
Capitalising on feijoa season
Capitalising on feijoa season
Overflowing with feijoas? Put them to good use with this syrupy upside-down dessert where they meet vanilla, lemon and ginger and this loaf that’s great for morning tea with a decent spread...
Mother’s Day made special
Mother’s Day made special
Sophia Cameron shares her late mother Robyn’s recipes for a girls’ afternoon tea - a perfect way to celebrate Mother’s Day.
Keeping it simple with wholefoods
Keeping it simple with wholefoods
A passionate proponent of natural, plant-based ingredients, Sophie Steevens wants to create awareness around wholesome eating.
A toast to autumn
A toast to autumn
One of the first things I learnt as a new parent is that toast is key.
