A Nelson chef has turned pūkeko into an award-winning dish, including featuring it in a taco.
The cupboards are bare, so Nigel Slater has gone back to basics for a simple, but satisfying, dinner you can make from scratch.
Food is a huge part of everyone’s life. We cannot escape it: we need it to survive, writes Deanna Copland.
Yvonne O’Hara talks to the Central Otago judges in the New World Wine Awards about the challenges of finding a good wine.
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
What happens when a pastry chef discovers she is coeliac? Rebecca Fox talks to Tamara Smee about the diagnosis that has had a huge impact on her life.
While international travel is not an option for us at the moment, there is still the chance to experience the flavours of the world through food.
One of the great pleasures of my job is the diversity of wines that cross my path, writes Mark Henderson. They may be from tiny boutique, or large-scale producers, local and international with price points that span the gamut.
This is a simple, healthy version of a crumble. I have used oats, coconut sugar and coconut oil to create this deliciously sweet and fragrant pie.
The owners of Dunedin restaurant Bracken have opened a whisky lounge at the back of their establishment.
Stressed-out workers should think again about those bottomless long blacks, says a researcher behind an eye-opening study into caffeine addiction in New Zealand.
The near-century-old Australian-made Coon cheese will be renamed after the brand's owners acknowledged the racial overtones of the label.
Dunedin chef Jason Shea had never been short of a job, but then Covid-19 hit the hospitality industry and everything changed.
Local chefs Judith Cullen and Greg Piner, who helped to keep us inspired during lockdown, share some of their favourite home-cooking recipes.
Food & Wine
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