Food & Wine | Otago Daily Times Online News

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Breaking out of the box can bring its own rewards

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Breaking out of the box can bring its own rewards

While tasting this Pinot Gris lineup with my colleague Mr Collins, we had considerable discussion about one of the wines: he initially struggled with the style, whereas I was a fan.

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Potato and silverbeet bake

Photo: Simon Lambert

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Potato and silverbeet bake

There is definitely something about a creamy potato bake.

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Time allows winemakers to further hone their craft

Rockburn winemaker Malcolm Rees-Francis. Photo: supplied

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Time allows winemakers to further hone their craft

In my view, one of the strengths of the Central Otago wine scene has been the longevity of involvement of so many of its winemakers.

Home is where the herbs are

Photo: The Observer

Home is where the herbs are

Rosemary and thyme combine to bring the kitchen to life, Nigel Slater writes.

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Brown rice, pumpkin and leek pilaf

Photo: Simon Lambert

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Brown rice, pumpkin and leek pilaf

Pilaf has many variations throughout the world.

The humble pea: not so humble

The humble pea: not so humble

Peas glorious peas — easily the most useful frozen vegetable, cook and food editor Samuel Goldsmith says.

Connection the key ingredient

Connection the key ingredient

A sense of connection is the common ingredient in the work Good Bitches Baking does and is evident in its latest book Familiar Foods: Treats of Aotearoa.

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Crispy roasted Brussels sprouts and toasted wheat salad

Photo: Simon Lambert

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Crispy roasted Brussels sprouts and toasted wheat salad

This is such a tasty salad packed with fantastic textures and flavours.

Grilled chicken with harissa paste

Photo: The Observer

Grilled chicken with harissa paste

Here’s a midweek chicken dinner in under an hour, Nigel Slater writes.

Purple reign

Photo: The Observer

Purple reign

Aubergine on toast is a simple but deliciously comforting dinner, writes Nigel Slater.

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NZ chardonnay going from strength to strength

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NZ chardonnay going from strength to strength

I can’t but help feeling (after tasting these wines amidst a bigger grouping) that Chardonnay in New Zealand is going from strength to strength.

At home with flavour

At home with flavour

Vietnamese in name, born in a Malaysian refugee camp and raised in suburban Australia, Thi Le has struggled with identity issues all her life.

Winter made easy

Moroccan chicken stew is full of warming spices, tender chicken, and hearty winter veges. Photo:...

Winter made easy

Winter doesn’t have to mean higher bills or food waste, write the folks at Love Food Hate Waste.

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Marvellous opportunity to be seduced

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Marvellous opportunity to be seduced

Today, a marvellous opportunity awaited in the guise of four sub-regional expressions of pinot noir by Valli and two newcomers from Domaine Thomson.

Slow and steady wins in health and taste

Slow and steady wins in health and taste

People want a way to cook and eat that fulfills all the criteria — tasty, healthy, affordable, convenient and comforting.

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Feijoa jam

Photo: Simon Lambert

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Feijoa jam

This recipe was passed on to me from a kind lady who was tending to my son’s injuries.

Arrowtown distillery on top of the world

Rifters’ co-founder Stu Clark, left, and GM Philip Riley with their international gongs in London...

Arrowtown distillery on top of the world

An Arrowtown distillery is officially on top of the world.

Balinese cuisine

Photo: Elly Bulger-Patrick

Balinese cuisine

About a month ago I came back from a two-week trip to Bali with my family.

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Puddings for whānau

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Puddings for whānau

This pudding is very much a sticky date pudding with a winter warming twist.

Good food is only right

The māra kai, community garden, at Puketeraki Marae. Photos: supplied

Good food is only right

Food is a human right, but beyond that, is the right to food sovereignty.

Food & Wine

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The why of the pie
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Garlic prawn vermicelli noodle salad
Baking treats as ‘postable love’
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‘Sense of timing’ key for appreciation of aged wine
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Classic apple tarte tatin

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