The Kiwi brewery making beer out of unwanted bread
The Kiwi brewery making beer out of unwanted bread
A Kiwi craft beer brewery is doing its best to tackle food waste – one sip at a time.
Moving feast: life on the road a foodie’s paradise
Moving feast: life on the road a foodie’s paradise
Like many other Kiwis this summer, Charmian Smith has been travelling around the country and been fascinated by the regional variety of what is available at farmers’ markets and roadside stalls.
Nice and spicy
Nice and spicy
There's comfort and a kick of spice to be found in these dishes, writes Angela Casley.
‘Celebrating diversity’ aim of food festival
‘Celebrating diversity’ aim of food festival
Food from across the world was on the menu at the Southland Multicultural Food Festival.
Noosh Eatery’s keto scone
Noosh Eatery’s keto scone
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
New NZ beer sledges Australian cricket
New NZ beer sledges Australian cricket
A cheeky New Zealand brewer is celebrating the Black Caps' recent series win over Australia with a beer sledging Steve Smith, complete with sandpaper on the can.
Classic pickled onions
Classic pickled onions
I am a fan of pickled onions. It was one of those odd cravings I had when I was pregnant and I still go through phases when I want to munch on them, writes Alison Lambert.
Central varietals making the mark
Central varietals making the mark
Top New Zealand wine expert Cameron Douglas is visiting Wanaka this weekend for the town’s inaugural wine and food festival, Ripe. He talks to Rebecca Fox about challenging times in the wine world.
‘Living keto’ spurs quest
‘Living keto’ spurs quest
If you thought pasta and battered fish are no-go’s while on a keto diet, Kiwi chef Nerys Wheelan is here to prove you wrong.
Catching up with rieslings
Catching up with rieslings
I have been in catch-up mode recently, trying to publish reviews for wines that I’ve tasted a while back, but which I haven’t had enough space in my column for.
Waste not want not: How to cook with not-so-fresh food
Waste not want not: How to cook with not-so-fresh food
In her new book, Waste Not Want Not, Sarah Burtscher who has run restaurants in both Christchurch and Tekapo looks at the top 10 foods we tend to waste and uses them in some yummy recipes.
Tasty autumn treats for the waistline
Tasty autumn treats for the waistline
As the nights start to draw in, warming dishes become popular, writes Deanna Copland.
Getting a taste of judging
Getting a taste of judging
For Grenville Caughey, spending two days tasting beers from around the country has been an unforgettable experience. He tells Rebecca Fox about the career change that gave him the opportunity to learn from the best.
The sauce of all my solutions
The sauce of all my solutions
We had long since reached "peak zucchini" and were being threatened with having our entire property overwhelmed by an avalanche of giant cucurbits. This vegetable disaster was averted by my friend,...
Good Oil’s date slice
Good Oil’s date slice
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Fresh tomato soup
Fresh tomato soup
When making a soup this simple, it is paramount that you use fresh, sun-ripened tomatoes. It is also a good way to use up those tomatoes that are over-ripe.
True tastes of Mexican meals
True tastes of Mexican meals
Known as Sydney’s "tamale queen", Rosa Cienfuegos has been determined to bring authentic Mexican food to Australia.
Spoiled for choice
Spoiled for choice
The range of chardonnay styles out there, means there is pretty much something for everyone.
Anti-nutrients an important part of a balanced diet
Anti-nutrients an important part of a balanced diet
What are anti-nutrients and are they something you need to be concerned about in your diet, asks nutritionist Jill Joyce.
Honesty, quality and integrity
Honesty, quality and integrity
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 shares a seasonal dish from...
