Food & Wine

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Riding out cycle

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Riding out cycle

A question I’m asked frequently is "how are things in Marlborough"?

One-pot wonders

Beautiful things can be made in one pot, pan or tray, United Kingdom food influencer, chef and author Poppy O’Toole says.

Richly rustic

Richly rustic

Helen Graham serves up veg-forward dishes to celebrate textures and contrasts.

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Baingan bharta (smoky spiced aubergine)

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Baingan bharta (smoky spiced aubergine)

Baingan bharta (smoky spiced aubergine) If you’re making baingan bharta, don’t skip the charring. Roast the aubergines until soft and smoky - that depth...

Home kitchen where it all begins

After a failed attempt at becoming a graphic designer, Anais Ca Dao van Manen realised her passion and focus lay in cooking.

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This season’s wines tell story of weather-tested vines

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This season’s wines tell story of weather-tested vines

NZ Wine sent out a media release this week regarding the grape harvest across NZ.

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For the love of bread

Andrea Dudding in her Owaka home where her artisan baking business 2Birds has been born. PHOTO:...

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For the love of bread

After travelling the world, Auckland born-and-bred chef Andrea Dudding settled in the small Otago town of Owaka about 10 years ago.

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Aubergine schnitzel with lemon and yoghurt

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Aubergine schnitzel with lemon and yoghurt

Aubergine holds its own beautifully when treated like this.

Real Mexican at home

Growing up in Mexico City was the best food education that money could not buy, Daniella Guevara Munoz says.

Be a legend — love your leftovers

Be a legend — love your leftovers

The most underrated meal in your house is already in the fridge, write the folks at Love Food Hate Waste.

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Don't talk rot

Botrytis cinerea, or "Noble Rot". Photo: Getty Images

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Don't talk rot

On the international stage, sales of some of the most famous sweet and fortified wine styles such as Sauternes and Port have seen a significant drop-off.

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Holidays call for indulgence

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Holidays call for indulgence

With a spate of long weekends on the horizon, and the lack of a proper summer holiday, I am focused on getting away on a series of short breaks where I don’t do a lot of cooking.