Pear and pastry
This combination is a classic that doesn’t need to change, it just works.
Perfect pairings
Perfect pairings
Kathy Kordalis says hosting a craftbeer and cheese night is a great, chilled way to entertain.
Lake Hawea Hotel broccoli salad
Lake Hawea Hotel broccoli salad
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
A grape by any other name
A grape by any other name
In life you might question someone who goes by an alias, but in the world of grape varieties this is all very commonplace.
Central Otago olive producer looking to Aussie markets
Central Otago olive producer looking to Aussie markets
It took just four short months for Central Otago entrepreneur Dre Hart to get his manuka-smoked olives into 95 New Zealand stores. Now he's working on moving into Australia.
Tips to help you sleep soundly
Tips to help you sleep soundly
When exploring the cultures that have the longest living people in different pockets of the world (‘‘Blue zones’’), one of the common trends is that they truly value sleep, writes Deanna Copland.
Great taste, no waste
Great taste, no waste
Auckland restaurateur Nick Loosley brought his Everybody Eats concept to Dunedin last week, creating an upcycled dinner in conjunction with University of Otago Food Waste Innovation’s Upcycled Food Lab.
The good oil on growing olives in Central Otago
The good oil on growing olives in Central Otago
Rich, olivey and peppery, Central Otago extra virgin olive oil is different from oil grown elsewhere Charmian Smith discovers.
Parsnip and thyme soup with hazelnut butter
Parsnip and thyme soup with hazelnut butter
Parsnips have a flavour quite unlike any other vegetable.
A treasure trove of aromatics
A treasure trove of aromatics
Chickpeas can be transformed with a lump of ginger, red chillies and lemon grass. So keep a treasure trove of aromatics in the fridge writes Nigel Slater.
Piquette, blends, ambers next trends
Piquette, blends, ambers next trends
Once just a light, lunchtime quaffer for French farm workers, piquette is undergoing a resurgence.
Save money and eat well
Save money and eat well
Helping people make better food choices without breaking the bank is the aim of chef Michael Van de Elzen and restaurateur Ganesh Raj’s latest book.
New trend to stop food waste
New trend to stop food waste
Food that might have been wasted became upcycled carrot crackers, a massaman curry with roti and pickled vegetables.
Left corporate world to run remote cafe
Left corporate world to run remote cafe
It took a pandemic for Bridget Wright to realise food is her passion.
Party snack a creamy delight
Party snack a creamy delight
Angela Casey shares recipes for a crispy and creamy dinner party snack and a poached pear dessert.
Intermittent fasting
Intermittent fasting
A strong believer in nutrition playing a key role in prevention and healing of diseases, Dr Petra Bracht has teamed up with Mira Flatt to produce Vegan Intermittent Fasting.
Foraging flourishing
Foraging flourishing
Foraging for food has become increasingly popular in recent years. Rebecca Fox talks to one of NZ's first professional foragers, Peter Langlands, and two amateur Dunedin foragers excited by the discoveries on their doorstep.
Lime and coconut cake
Lime and coconut cake
Some combinations just work - and this is one of them.
A collection of Australians
A collection of Australians
Disruptions in the supply chain are creating ongoing headaches for local importer/distributors, but there'll always be something to whet your whistle, such as these Australian wines.
Harbourside Grill cheese scones
Harbourside Grill cheese scones
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
