Potato and leek pie
Vegetables are so good in winter. They add so much flavour, texture and nutrients to every meal.
A fresh look at Japanese
A fresh look at Japanese
It is entirely possible to respect traditional family cooking while at the same time cooking with an open mind and thinking outside the box, Maori Murota says.
Cheese roll burger is the whey to go
Cheese roll burger is the whey to go
Roll up, roll up, here’s a story that will get southern taste buds tingling.
A classy all-Central pinot noir line-up
A classy all-Central pinot noir line-up
Readers sometimes ask how I go about choosing the wines that grace this column.
Bittersweet surprise for hospitality award finalist
Bittersweet surprise for hospitality award finalist
The NZ Restaurant Association announced the finalists in the inaugural Otago Hospitality Awards last week. The results came as a big surprise to one finalist in particular.
Discovering the taste of Dunedin
Discovering the taste of Dunedin
Food plays a huge part in people’s identity and connection with a place, so Dunedin’s Precinct Food is out to investigate what foods people feel are part of the city's history and culture.
Carrot and kimchi fritters
Carrot and kimchi fritters
I had a few carrots that needed using up.
Fruited honey tea cake
Fruited honey tea cake
Simple and straight-forward to make, this is a low-fat, delicious fruity tea cake with lots of flavour and texture.
Celebrating fusion cooking
Celebrating fusion cooking
Ixta Belfrage has been obsessed with food since she had conscious thought and a childhood that involved travelling extensively around Italy, but Brazil and Mexico have shaped life.
A veritable ‘Forrest’ of grape varieties
A veritable ‘Forrest’ of grape varieties
The mists of time tend to cloud one’s memories, but my first exposure to Forrest wines must have been the late 1990s when I was working for a (now closed) Dunedin wine store.
In the service of flavour
In the service of flavour
Chef Marcus Verberne has returned to the place he calls home after more than 20 years cooking in some of London’s best restaurants.
Chicken and mushroom stuffed crepes
Chicken and mushroom stuffed crepes
Chicken and mushrooms take centre stage in these satisfyingly savoury crepes, writes Angela Casley.
Plum and white chocolate pudding
Plum and white chocolate pudding
This pudding is so delicious it will certainly not have time to get into the freezer.
Who thought plastic would be such a problem?
Who thought plastic would be such a problem?
Plastic, one of the most useful and convenient materials we use, is coming back to haunt us.
Porridge morning
Porridge morning
Nigel Slater has just the answer to warm us up on a cold blustery winter’s morning.
Nutritionist making the case for animal products
Nutritionist making the case for animal products
American nutritionist Diana Rodgers, a proponent of the need to include animal products in a balanced diet, is in NZ to help farmers push back at the idea meat and dairy is unhealthy.
Thai cuisine meets Britain
Thai cuisine meets Britain
Food is everything to Thai people — it’s what they live and breathe on a daily basis and this has been a strong influence for John Chantarasak.
Pinot Gris ready to step up at a moment’s notice
Pinot Gris ready to step up at a moment’s notice
My editor contacted me in the lead-up to this edition with the grim news that they’d run out of columns.
Making most of pumpkins
Making most of pumpkins
We grew 17 pumpkins this year!
Lemon freeze
Lemon freeze
Lemons are falling off the tree and are perfect for this recipe.
