The kitchen is where Nici Wickes is most at home.
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.
Sauvignon Blanc has been dubbed our "hero" grape variety as it is not only enormously popular domestically, but also our key wine export by some considerable margin.
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.
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.
Simple and straight-forward to make, this is a low-fat, delicious fruity tea cake with lots of flavour and texture.
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.
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.
Chef Marcus Verberne has returned to the place he calls home after more than 20 years cooking in some of London’s best restaurants.