Otago restaurants achieve gold plate standard
Twenty-three Otago restaurants have achieved ''gold plate'' status in the Beef and Lamb Excellence Awards for 2019.
Food & Wine
Apricot and almond cake
Apricot and almond cake
Apricots make a delicious, moist and tangy cake. Alison Lambert shares this recipe.
Back to basics
Back to basics
After the richness of Christmas, sometimes it's nice to go back to the basics and make the most of summer fresh fruit and vegetables.
Changing world of cellar doors
Changing world of cellar doors
After acquiring ''the wine bug'' many years ago, it was a natural progression to visit winery cellar doors, Mark Henderson writes.
Waitaki Braids' homemade dog treats
Waitaki Braids' homemade dog treats
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Plant-based diet has global benefit, says researcher
Plant-based diet has global benefit, says researcher
When we consider food sustainability, most of us probably think of food miles and wastage, pesticides and maybe getting rid of single use plastic bags, writes Charmian Smith.
Smoking our top way to cook
Smoking our top way to cook
As summer rolls on, the debate around how best to fuel the barbie gets heated, writes Duane Mellor.
Apricot & sour cream scones from Fleur's Place
Apricot & sour cream scones from Fleur's Place
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Dunsandel Store's gluten and dairy-free citrus cake
Dunsandel Store's gluten and dairy-free citrus cake
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Shortblack Cafe’s gluten-free chocolate berry brownie
Shortblack Cafe’s gluten-free chocolate berry brownie
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Kiwi icon: Edmonds' recipe for success
Edmonds' recipe for success
Mike Houlahan looks at the story of the Edmonds cook book - a true New Zealand icon.
Vogel St Kitchen falafel balls
Ask a Chef: Vogel St Kitchen falafel balls
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Tin Goose Cafe’s birdseed bar
Tin Goose Cafe’s birdseed bar
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Riverstone Kitchen’s oat biscuits
Ask a Chef: Riverstone Kitchen’s oat biscuits
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Ask a Chef: Nova Cafe's doughnuts
Nova Cafe's doughnuts
Feel like something sweet over summer?
Tuppence Cafe's pulled pork open sandwich
Ask a chef: Tuppence Cafe's pulled pork open sandwich
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Scientists cook up plan for spicy tomatoes
Scientists cook up plan for spicy tomatoes
Scientists are cooking up a plan to unite the tomato and chili pepper as a highly nutritious hot tomato.
Ironic Cafe's pancake mix
Ask a Chef: Ironic Cafe's pancake mix
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Carrick Winery's lavash bread, mushroom pate
Ask a Chef: Carrick Winery Restaurant’s beetroot lavash bread with mushroom pate
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Kiwi icon: Annual quest for succulent shellfish
Annual quest for succulent shellfish
Mike Houlahan looks at the story of the Bluff oyster - a true New Zealand delicacy.