Deep-fried cheese rolls are a hot seller in a Dunedin takeaway shop.
Food & Wine
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
I was reading the small print on a carton of milk recently. It claimed to have ''no added permeate'' and because it was ''less processed'' it claimed it had ''more goodness''.
Guacamole is a fundamental in any household and one that most have made very personal. I am a bit of purist when making my guacamole — it has to have a crunchy note, which comes from diced onion,...
I have been bouncing around with all manner of wine styles recently, and have possibly neglected the grape variety that has made us famous the world over - sauvignon blanc - so today I will rectify...
Temperatures will be rising in some Dunedin restaurant kitchens as their chefs prepare to go head to head in a competition first for the city. They tell Rebecca Fox they are ready for the challenge.
Eleven Otago restaurants made the cut for NZ's top restaurant awards including, for the first time, three in Wanaka. Rebecca Fox discovers the challenges faced by first-time scorer Ode Conscious Dining.
Avocado might surprise some when combined with cacao and served as a decadent pudding. But when you think of avocado's creamy texture and neutral flavour, it will easily take on the chocolate...
Some people may think mentioning "Yotam Ottolenghi'' and "simple'' in one sentence is impossible - but the chef denies this.
Dunedin chefs will take part in The Great Kiwi Home and Living Show at Forsyth Barr Stadium on November 4.
Ask a chef reveals the secrets of those supurb dishes you ate in cafes and restaurants and wanted to try yourself.
The finals of the 2018 Bayer Young Viticulturist of the Year competition were held in the Wairarapa at the end of August and the winner was announced at the Bragato dinner in Wellington on August 30.
The proliferation of cask wines in the 1970s and '80s proved to be groundbreaking for the wine industry: democratising wine, and making it accessible and affordable.
This is a blast from the past. I remember eating versions of this way back in the '80s — it was all the rage. I loved it then and still do.
Spring has arrived and so have fresh new flavours and ingredients resulting in exciting new dishes to celebrate our warming, lighter evenings.
Brought up eating from the garden, the orchard, the sea, the farm and the wild, Amber Rose loves to grow food and gather from the wild.
The reality of his health problems hit home for Simon Gault a few years ago, and now he is on a mission to pass on the information he has learned in his quest for better health.