Food & Wine

Opening your eyes to flavours, textures

British chef Gill Meller believes that the moment that people stop relying on fish and meat their cooking will become more inventive and free.

Roasted beets and tops with spicy chickpeas

Roasted beets and tops with spicy chickpeas

Try to use beetroot with tops as they are delicious. This warm salad is packed with flavour, texture and nutrients.

Tuppence Cafe’s carrot and mushroom loaf

Tuppence Cafe’s carrot and mushroom loaf

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Depth, potential and interest

I’ve had a soft spot for Hawke’s Bay syrah since stumbling upon the Stonecroft cellar door some 30 years ago and discovering the 1989 syrah: the inception wine of our modern syrah category in New...

Simple food for families

Simple ingredients and seasonal produce is the basis for Julia Busuttil Nishimura’s latest book, A Year of Simple Family Food.

Spiced baked stone fruits

By baking stonefruit you get a more direct, dry heat which adds a more intense flavour.

Making it tasty on budget

Sophie Gray's message that you can eat tasty, healthy, fashionable food without it costing a fortune has always resonated.

Red blends show confidence

The 2018 vintage Gimblett Gravels dozen is split into six blended reds and six syrahs.

Kaicycle urban farm more than just sustainable farming

Sheldon Levet (left), Kate Walmsley and Rory
Lenihan-Ikin in Kaicycle’s tunnel house.

Kaicycle urban farm more than just sustainable farming

Tucked away behind Wellington Hospital in Newtown is a section flush with growing vegetables and compost boxes arranged around the edges.

Whittaker's brings back NZ's most requested chocolate block

Whittaker's brings back NZ's most requested chocolate block

It's back and just in time to curb your lockdown hunger.

Savvy snacks

Savvy snacks

Angela Casley shares her recipes for a versatile party favourite and wonderfully salty, crisp-edged purple-crimson fritters.

Alto Cafe’s chocolate brownie

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Chef gives South a starring role

The Press Club at Fable Dunedin head chef Darren Smith.

Chef gives South a starring role

Working in Dunedin’s first five-star hotel kitchen is a long way from Darren Smith’s days as a car painter. He tells Rebecca Fox about his journey.

Changing times at wineries

Karen and Murray Turner at River-T Wines in the Waitaki have sold "lock, stock and barrel", while there are new owners also for Carrick Wines in Bannockburn.

Tangy boost for lighter meats

Terrines are often regarded as classic, rustic farmhouse fare. Joan Bishop has given this one a chic modern twist and the combination of intense flavours is the secret to its success.

Peach, walnut and polenta cake

The wonderful crumbly texture of this cake comes from the ground walnuts and polenta, while the peaches add flavour.

800 and under but still tasty

The Fast 800 Easy author Dr Clare Bailey. PHOTOS: SMITH & GILMOUR

800 and under but still tasty

If your New Year’s resolutions to lose weight are starting to waiver, the latest cookbook based on Dr Michael Mosely’s Fast 800 diet might help inspire you.