Dessert done right
Fill these light-as-a-feather meringues with date puree, lemon curd and cream, writes Angela Casey.
Snacking into the evening
Snacking into the evening
Spring means that we can lighten up our meals by eating differently.
Oh my pod: fresh garden peas worth celebrating
Oh my pod: fresh garden peas worth celebrating
The tiny but mighty pea is worth celebrating in spring, writes Nadia Lim.
Gathering over a meal
Gathering over a meal
British celebrity chef Jamie Oliver’s latest book Together is all about togetherness - encouraging people to get together again after Britain’s long shut-down.
Taste something new this spring
Taste something new this spring
Spring is a time to branch out and explore some of those less common wines that you’ve seen on the shelves, but parked in the back of your mind.
Taste event tweaked to support businesses
Taste event tweaked to support businesses
Central Otago’s annual celebration of food and wine, Eat. Taste. Central, has been "tweaked" to support hospitality and tourism businesses.
Loving Negroni
Loving Negroni
Author Matt Hranek shows his love for the classic Italian cocktail, the Negroni, in a book dedicated to it.
From the editor: Spring flavours to savour
From the editor: Spring flavours to savour
In these uncertain and changing times, one thing that stays constant is food.
All raw, easy to prepare option
All raw, easy to prepare option
Vibrantly coloured with clean, subtle but rich flavours, New Zealand king salmon is acknowledged worldwide as the king of the salmon species - the rarest species of salmon in the world.
Grissini with haloumi
Grissini with haloumi
Snacks or small plates are perfect spring fare. Known as Australia’s “lunchbox dad” George Georgievski has gone “adult” coming up with this favourite.
Easy vegan baking
Easy vegan baking
Inspired by lockdown, three tins of coconut condensed milk in the cupboard and grandma’s recipe books.
Kitchen ‘cooktchery’
Kitchen ‘cooktchery’
Working with some of the United Kingdom’s finest farmers during her time working as a meat retailer gave Miranda Ballard an appreciation for well-farmed meat.
Creamed lentils and beetroot
Creamed lentils and beetroot
With a surfeit of lentils in the cupboard, Nigel Slater turns one batch into a creamy, mildly spiced dish (ginger, garam masala, creme fraiche) with a flash of deep red beetroot swirling through.
Please sir, can I have some more?
Please sir, can I have some more?
Regular readers know that I usually taste in flights of similar wines and report accordingly.
Miso soup, spring vegetables
Miso soup, spring vegetables
Soup is so often the answer, especially a light stock-based soup with miso, writes Nigel Slater.
Restaurant remains closed until Level 1
Restaurant remains closed until Level 1
"You don’t have to open, you only open if you can abide by the law."
Savoury apple, sage and cheddar tart
Savoury apple, sage and cheddar tart
Apples can be used in so many ways but often we forget that they work beautifully as a savoury option.
Preparing a rib of beef
Preparing a rib of beef
Miranda Ballard, author of Cluck Oink Baa Moo shares tips for preparing a rib of beef.
Sugar is evil: science trumped but advice spot on
Sugar is evil: science trumped but advice spot on
When Prof Jim Mann was a young man, his father, a GP, was obsessed about people eating too much sugar.
Decadent treats
Decadent treats
Jackfruit tastes like a tropical combination of apple, pineapple, mango and banana and this makes a great dessert cake, writes Angela Casey.
