Food & Wine

The spice of kitchen life

Masala is a whole different way of experiencing food.

Best ever chocolate cake?

Every day is all we have

Springtime usually calls for celebration.

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Ways to reduce uncertainty about dryness of Rieslings

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Ways to reduce uncertainty about dryness of Rieslings

Always a pleasure for me to taste flights of Riesling; one thing I’m mindful of is serving order, from the dryest wines, then gradually ascending sweetness.

Every week treats

Making healthy, tasty food from the supermarket is a challenge, but Nabula El Mourid took it on.

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Boiled lemon, olive oil and polenta cake with rosemary syrup

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Boiled lemon, olive oil and polenta cake with rosemary syrup

Moist and fragrant, this cake is all about bold citrus with a rustic edge.

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Salad days bring fresher flavours

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Salad days bring fresher flavours

As the days get longer and we look ahead to spring, now is often the time of year when we start craving fresher, lighter flavours.

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Lemon and bean spaghetti

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Lemon and bean spaghetti

New Zealand lemons are juicy, bright and bring a sharp, fresh flavour that works perfectly in this pasta.

Playing with texture

Playing with texture

These rich and rustic vege-forward dishes celebrate pleasing textural ingredients and contrasts of spices and seasonings, writes Helen Graham.

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Savouring Pinot Noirs from anywhere but Central

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Savouring Pinot Noirs from anywhere but Central

One of my tasting buddies recently returned from Europe and post tasting through this group of wines decided to "blind me" on a couple of Central Pinots.