Apple season
Celebrate apple season with puff pastry dumplings, writes Nigel Slater.
Cooking that sparks the feeling of home
Cooking that sparks the feeling of home
Elizabeth Hewson decries perfection when it comes to simple, comforting family cooking.
Radish butter with toast
Radish butter with toast
Peppery radishes don’t need much. Grated and folded through good butter with lemon and a whisper of anchovy, they turn into something unexpectedly good. Serve at room temperature, thickly spread on...
Season's eatings
Season's eatings
Autumn is the perfect season to focus on a fresh approach to eating, write the folks at Love Food Hate Waste.
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Inspired by pioneer life
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Inspired by pioneer life
This week Jaz Mathisen opens the door on life as a farmer, mother and station cook on the historic North Otago homestead Awakino Station.
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Pinot Noir at a price for everybody
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Pinot Noir at a price for everybody
More than three decades ago I went up to Bannockburn to help friends plant their new vineyard.
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Ricotta gnocchi with quick tomato and basil sauce
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Ricotta gnocchi with quick tomato and basil sauce
Soft, light ricotta gnocchi are one of those quiet wins in the kitchen.
Gathering on the well-trodden path to Central Otago
Gathering on the well-trodden path to Central Otago
Later than some vintages it may be, but Central has been a hive of activity with the grape harvest getting into full swing. Across the region people have been gathering: backpackers, retirees,...
Eating more fibre ‘becoming sexy’
Eating more fibre ‘becoming sexy’
In a rare occurrence social media messaging and science are promoting the same message when it comes to fibre — eat more.
A bite-sized hit
A bite-sized hit
A madeleine is a small French pastry, instantly recognisable by its delicate shell shape, its golden edges and soft buttery inside.
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Feasting with your eyes
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Feasting with your eyes
After Christmas, Easter is Annabel and Rose Langbein's favourite food holiday.
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Home-made tomato passata
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Home-made tomato passata
There’s something deeply satisfying about lining up jars of your own passata, simple, honest and ready to carry you through the cooler months.
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Savouring in preparation for grape-picking season
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Savouring in preparation for grape-picking season
I hope to get in a couple of tastings of Central Pinot Noir in the next few weeks as a sort of precursor to heading up to Bannockburn for harvest myself for a few days.
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Harnessing the feel-good factor
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Harnessing the feel-good factor
On the eve of Easter, award-winning bon bon maker Nel Vincencio returned to Dunedin to show how he makes his dairy-free chocolates.
New ways with plums and cucumbers
New ways with plums and cucumbers
Helen Graham serves up clever ways to use plums and cucumbers.
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Oven-roasted corn with chilli lime butter
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Oven-roasted corn with chilli lime butter
Sweet corn is hitting its stride right now.
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Corn fritters with bacon, lime cream & hot honey
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Corn fritters with bacon, lime cream & hot honey
This corn fritter recipe is easy to make and jazzed up with all the extras you might find at your local cafe but easily put together at home over a long weekend.
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Riding out cycle
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Riding out cycle
A question I’m asked frequently is "how are things in Marlborough"?
One-pot wonders
One-pot wonders
Beautiful things can be made in one pot, pan or tray, United Kingdom food influencer, chef and author Poppy O’Toole says.
Richly rustic
Richly rustic
Helen Graham serves up veg-forward dishes to celebrate textures and contrasts.
