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Wine a pleasure to embrace rather than dumb down
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Wine a pleasure to embrace rather than dumb down
I’ve recently read a speech given by winery owner Nigel Greening at Pinot Noir NZ 2025, earlier this year in Christchurch.
Getting loose in the kitchen
Getting loose in the kitchen
Small swaps can make a big impact. Love Food Hate Waste gives us some ideas on how to switch things up this plastic free July.
Wine brand ahead with Irish cancer warning
Wine brand ahead with Irish cancer warning
One of NZ's most celebrated wine brands is putting cancer warning labels on wines exported to Ireland - nearly a year ahead of a law making the labels compulsory from May 2026.
Hormones significant in keeping healthy bones
Hormones significant in keeping healthy bones
Can hormones influence our bone health?
A slice of Italy in Dunedin's St Clair
A slice of Italy in Dunedin's St Clair
A Dunedin seaside suburb is becoming a haven for Italian expats and foodies alike.
Buttery extravagance
Buttery extravagance
If you have to use butter, use it for something special, Penelope Maguire writes.
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Super soups to warm the heart
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Super soups to warm the heart
It's officially soup season!
Native ingredients redefine baking
Native ingredients redefine baking
Christopher Thé aims to show people how native ingredients can become a valuable part of everyday baking and bring people closer to the food the land has to offer.
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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
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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
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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
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
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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
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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
Grilled chicken with harissa paste
Here’s a midweek chicken dinner in under an hour, Nigel Slater writes.
Purple reign
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.
Food & Wine
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Quick pumpkin dal makhani
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Drinkability, price impress
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Tip your hat to great foodies
