Abundant avocados return to a grateful nation
It’s time to make the most of avocados, writes Penelope Maguire.
Food & Wine
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Versatile and oh so moreish
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Versatile and oh so moreish
It's hard to resist the lure of these light, incredibly flavoured little quiches — very, very moreish and able to be served so many ways on so many occasions.
Mango and coconut tiramisu
Mango and coconut tiramisu
This dessert is a sumptuous treat to serve at your spring dinner party.
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Fresh and fried creates perfect pairings
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Fresh and fried creates perfect pairings
As it starts to get warmer and the days begin to lengthen, we look ahead to spring — with fresh flavours and textures to brighten your palate.
Hillside Road Eatery coffee and walnut slice
Hillside Road Eatery coffee and walnut slice
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Spring-inspired ways
Spring-inspired ways
The signs are here — blossom on the trees, days where the temperature reaches the mid-teens and the craving for sweet, crunchy spring vegetables.
Boost your salads with raw power
Boost your salads with raw power
Making fun, creative salads using fresh seasonal ingredients that make you feel great, is the aim of Christchurch sisters Margo Flanagan and Rosa Powers.
Inspired by dining out
Inspired by dining out
From her base in Bannockburn, Jo Elwin continues her lifelong passion for all things food and beverage, writing extensively about the culinary charms of the lower...
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No plan needed for spring meals
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No plan needed for spring meals
For me, spring is about fresh flavours, simple dishes and no plan.
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Springing into the new season
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Springing into the new season
Spring. A time of renewal, rebirth and growth, lengthening daylight hours and (hopefully) increasing temperatures. What new things might we look forward to on the wine front?
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Raising a hat - or two - to ‘elevated comfort food’
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Raising a hat - or two - to ‘elevated comfort food’
Otago restaurants have again come out on top in national food awards, finds Rebecca Fox.
Grilled radicchio with camembert and balsamic
Grilled radicchio with camembert and balsamic
Radicchio is appearing in my garden at the moment.
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A toast to good things coming in threes
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A toast to good things coming in threes
Somewhat of a mixed assortment for your delectation today, as much by expediency as by design.
Fairy bread a slice of sweet nostalgia
Fairy bread a slice of sweet nostalgia
Who knew that a piece of white bread, slathered in butter, and topped with hundreds and thousands could bring so much joy?
Green shoots
Green shoots
A dream since she was a child avidly scouring her mum’s cookbooks and photocopying recipes from cookbooks she got from the library, publishing a cook book has become a reality for Olivia Moore.
The humble heart of a meal
The humble heart of a meal
Whether it’s small, waxy new potatoes in a salad or big floury spuds best for baking, you can always turn to spuds for satisfaction, writes Nigel Slater.
Distiller rapt with show win
Distiller rapt with show win
A very southern gin has taken the "best in show" award at the Australian Gin Awards, topping a field of 400 entries.
Do you really need to wash fruit and vegetables?
Do you really need to wash fruit and vegetables?
Videos of people washing their vegetables in the dishwasher have racked up high numbers of views on TikTok. But how far should we go in cleaning our produce?
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Food, coffee and chatter return as new cafe opens
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Food, coffee and chatter return as new cafe opens
The clink of cups and cafe murmur returned to Tapanui with the opening of BengerNUI Cafe yesterday.
Kimchi threatened by climate change
Kimchi threatened by climate change
South Korea's famous kimchi is falling victim to climate change, with scientists, farmers and manufacturers saying the quality and quantity of the napa cabbage that is pickled to make the...
