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    • Fresh Winter
    • Ask a Chef
    • News & Features
    • Chef's Garden
    • Recipes
    • Wine Reviews

    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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    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.

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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.

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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.

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    Fair game for winter

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    Fair game for winter

    Positive response to my recent wild duck feature has encouraged me to continue the game theme for these winter warmers.

    Sausage pie

    Sausage pie

    For Linda Duncan, this pie makes the perfect lunch or dinner option when served with a simple salad.

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    Chardonnay - Otago’s rising star

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    Chardonnay - Otago’s rising star

    It's hard to believe 1994 was more than 30 years ago. That year I drove to Bannockburn to help my friends Steve and Barbara plant their Cairnmuir Road Vineyard that later became Carrick.
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    Food & Wine

    • Connection the key ingredient

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      Brown rice, pumpkin and leek pilaf

    • The humble pea: not so humble

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      Time allows winemakers to further hone their craft

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      Crispy roasted Brussels sprouts and toasted wheat salad

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      Holland — the making of an All Black

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