Foraged from the heart
Inspired by the loneliness of lockdown, Sami Tamimi’s first solo cookbook, Boustany, updates the Palestinian classics of his childhood.
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Chinese-spiced ham hock hash
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Chinese-spiced ham hock hash
Ham hock hash has been a staple in Dunedin cafes for many years now.
Connecting over a meal
Connecting over a meal
Otago Polytechnic culinary arts student Alice Bickerstaff joins the Fresh team with her first column featuring her favourite comfort foods.
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Felton Road keeps ‘winery of year’ title
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Felton Road keeps ‘winery of year’ title
I’m delighted to report that the winner of the 2025 Real Review New Zealand Winery of the Year is Felton Road Wines from Bannockburn in Central Otago.
Recipes cut from a journey
Recipes cut from a journey
MasterChef 2021 winner Justin Narayan asks just one thing — cook one meal for someone else.
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Scrumptious rhubarb cake
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Scrumptious rhubarb cake
Rhubarb is going crazy at the moment in the garden.
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Passion, dedication, simplicity keep top chef going
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Passion, dedication, simplicity keep top chef going
Top New Zealand chef Michael Meredith is visiting Queenstown this month to cook with Sherwood chef Chris Scott.
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Feijoa galette
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Feijoa galette
This pie is simply delicious.
‘Nanna’ Anna shares her skills
‘Nanna’ Anna shares her skills
With bread one of the most common food items people waste Anna Matilda suggests seven ways to use those scraps that are too old to make sandwiches with.
Turning bounty into magic
Turning bounty into magic
May marks the season of mixed emotions, when hunters proudly offer up their bounty of wild ducks like they are doing you a favour.
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Focusing on Central Otago pinots from ‘old hands’
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Focusing on Central Otago pinots from ‘old hands’
When putting together tasting lineups, I may focus on a single vintage.
Completely delicious
Completely delicious
Dont’ ditch the delicious bits, urges Love Food Hate Waste, get into "compleating".
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Swiss take aim at proud claim
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Swiss take aim at proud claim
The Swiss are talking about how they invented instant coffee. But what has become a staple for many was in fact first made in the jewel of the south - Invercargill.
Cut the noise, put ambience back on the menu
Cut the noise, put ambience back on the menu
Bare concrete walls, open kitchens and tinny speakers mean it is harder than ever to hear your fellow diners.
Pickling your way to taste
Pickling your way to taste
Looking for ways to connect with food and family traditions, to be more self-sufficient and more sustainable in the kitchen?
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Coffee became a career
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Coffee became a career
Celeste Wong caught the coffee bug working after school at Strictly Coffee in Dunedin. Two decades later, she just released her first book Coffee Creations.
Cook with Alison Lambert - Roasted peppers
Cook with Alison Lambert - Roasted peppers
Watch ODT food writer Alison Lambert prepare her Quick Roasted peppers dish from her new 'Seasons' cookbook.
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Roses add bright note to cooler temperatures
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Roses add bright note to cooler temperatures
A collection of rose to brighten your mood as temperatures begin their slow nose dive towards winter.
Late autumn leeks
Late autumn leeks
There are so many delicious ways to cook with leeks.
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Ham, cheese and leek pithivier (posh pie)
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Ham, cheese and leek pithivier (posh pie)
Pithivier, or ‘‘posh pie’’ as I like to call it, is simply a decadent pie.
