Carrot and coconut cake
This cake is absolutely delicious. The simple combination of carrot and coconut works a treat. You should keep this recipe as it makes a wonderful cake for any occasion!
Food & Wine
Kiwi with a global twist
Kiwi with a global twist
Writer Lindy Davis has taken on the challenge of finding out what drives those behind a group of North Island seaside restaurants in her book Global Kitchen: International cuisine from exceptional...
Nichol's Cromwell's sweet and spicy chicken
Nichol's Cromwell's sweet and spicy chicken
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
NZ chardonnays doing splendidly
NZ chardonnays doing splendidly
I've been relishing my ongoing voyage through New Zealand chardonnays, yet I have a confession to make: as much as I enjoy chardonnay, I seem to forget to actually buy it to drink at home.
Lamb tells a story at long lunch
Lamb tells a story at long lunch
Creating and serving a ‘‘long lunch’’ for more than 20 people is a challenge Bachelor of Culinary Arts second-year students relished last week. They tell Rebecca Fox about the experience.
Fire-hit restaurants on list of NZ's best
Fire-hit restaurants on list of NZ's best
Two Otago restaurants have emerged from ashes to make the list of New Zealand's top restaurants.
Nothing could be more cordial
Nothing could be more cordial
Elderflowers make a lovely drink, but with the "champagne" version it can be difficult to get the sugar level right.
Classic Lyonnaise salad
Classic Lyonnaise salad
The lettuce leaves need to be robust, with a strong tasting, almost bitter, note, which is why frisee is perfect. A warm, piquant dressing is a must, as it brings this well-executed...
Gnudi with asparagus
Gnudi with asparagus
Gnudi is a form of dumpling, similar to gnocchi. The main difference is that gnudi uses ricotta instead of potatoes.
Morning Magpie's carrot cake
Morning Magpie's carrot cake
Recipe provided by Morning Magpie's Nicola Wood. Recipe requested by Leah Bunt.
Plenty of choices for pinot gris fans
Plenty of choices for pinot gris fans
Pinot Gris is New Zealand's fourth-most planted variety and producer by volume, behind sauvignon blanc, pinot noir and chardonnay.
Celebrity chef cook-off at Home and Living Show
Celebrity chef cook-off at Home and Living Show
Dunedin's Home and Living show provided a wide range of entertainment for the Dunedin public over the weekend.
Let's talk about fat, baby
Let's talk about fat, baby
Jamalia Edwards uses a lot of coconut oil, butter and olive oil in her cooking. That's no accident.
'Team Turmeric' enjoying sweet (but healthy) success
'Team Turmeric' enjoying sweet (but healthy) success
Success is sweet but comes without added sugar for "Team Turmeric" at the University of Otago, which has been working with a Samoan company to create a healthy base for turmeric lattes.
Undone doing the Blind Chicken
Undone doing the Blind Chicken
On a recent Sunday, 16 wine enthusiasts sat down to engage their brains and palates at the annual Blind Chicken wine-tasting competition.
Time to take stock of veges
Time to take stock of veges
There is no other food source that is so unreservedly good for people and versatile as vegetables, Nadia Lim says.
Soluble fibre will keep things moving
Soluble fibre will keep things moving
Deanna Copland shares some tips on coping with constipation.
Banana bread brilliance
Banana bread brilliance
On a recent trip to Australia we were intrigued to see almost every cafe had their own version of banana bread.
Alto Cafe's chicken salad
Alto Cafe's chicken salad
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Most important place on farm is in kitchen, cook says
Most important place on farm is in kitchen, cook says
Peppermint slice is the kind of ‘‘slice of life’’ from a New Zealand high-country station even the most urban of city folk can get into.
