This dessert is a great excuse to have some friends over for dinner and a delicious treat, writes Deanna Copland.
Food & Wine
As Easter approaches and we reach for that chocolate bunny, chocolate researcher Kristy Leissle looks at the explosion in craft chocolate.
Here I’ve combined two very economical and versatile ingredients to make a quick vegetarian curry. This is a great dish that you can add more vegetables to and it will be ready in about 30 minutes.
For some obscure reason, Compo came into my mind the other day - not the ACC mind you, but the character in the TV series The Last of the Summer Wine, writes Mike Henderson.
Josh Emett aimed to create a ‘‘bucket list’’ of recipes a home cook could make in their lifetime. Rebecca Fox discovers it became quite a mission.
Otago-produced meat, oats and cheese have been named as champions in the 2019 Outstanding New Zealand Food Producer Awards at an event in Auckland last night.
Living with irritable bowel syndrome (IBS) can be debilitating and miserable, so Alana Scott has come up with a range of simple-to-prepare and good-to-eat recipes that will help sufferers.
Sustainable gastronomy. What does it mean? It means consuming food in a responsible way; which is to say, minimising waste by avoiding processed food and choosing local organic produce.
Tracey Flintoff, of Dunedin, tries pumpkin puree served on a rice puff with "nutty soil" and lemongrass mint sauce during a three-hour "After Dark" event at the Otago Museum last night.
Being able to share her many years of baking knowledge appealed to Allyson Gofton when the idea of writing a new cookbook was raised.
Muesli slice simply doesn't encapsulate the goodness wrapped up in this recipe, writes Allyson Gofton.
Wanaka chef Lucas Parkinson wants to share his passion for sourcing organic, ethical, local, sustainable, seasonal ingredients and creating good food. In this column he talks about simplicity.
For lovers of feijoas, this fresh fruit cake is heavenly. Other tropical fruits such as mango, pineapple or banana can be substituted, writes Allyson Gofton.
Autumn's here and the bounty it brings, and it's cool enough to spend time in the kitchen baking and roasting.