Food & Wine

Amisfield dropped from top food guide

The award-winning Arrowtown restaurant was crowned NZ's best five times but has been pulled this year amid a stream of allegations against former executive chef Vaughan Mabee.

Passion for cakes

For Emelia Jackson, baking is meditative - the repetition of measuring, creaming, folding, scraping brings her calm.

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Courgette and carrot fritters

This is the kind of recipe you turn to when there’s a courgette or two needing to be used up.

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The importance of acid to a good wine

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The importance of acid to a good wine

Acidity is an integral part of grapes and wine.

Celebrity chef quits world-renowned Queenstown restaurant

Internationally-renowned Queenstown chef Vaughan Mabee has left Amisfield.

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Local food products get praise at national level

Three generations of Frasers are involved in producing gold medal Miele Apiaries honey (from left...

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Local food products get praise at national level

Otago and Southland food producers are in the medals at the Outstanding Food Producer Awards, finds Rebecca Fox.

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Pork and potato pierogi with cauliflower puree

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Pork and potato pierogi with cauliflower puree

Pierogi is a polish dumpling - I first had these during some solo travel around Poland in my early 20s.

A slow stir of the pot

The changing season calls for robust ingredients that will glow on your hob, writes Nigel Slater.

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Cellar wines to enjoy evolution

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Cellar wines to enjoy evolution

In this age of immediacy, many may struggle with the concept of cellaring wine or see it as an odd anachronism, with all the usual questions and caveats at the very least, a hindrance to the pursuit.

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Comfort baking for Anzac Day

In the spirit of Anzac Day we have a traditional Anzac biscuit recipe paired with new interpretations from Australian chef Helen Goh and New Zealand cook Olivia Galletly.

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Relaxed Anzac weekend eating

Three things I frequent on restaurant menus: ceviche, anything Greek and, for breakfast, baked eggs.

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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.

Shifting seasons: Green bean dal

A soothing broth, green bean dal with coconut and lime bridges the seasons. Photo: The Observer

Shifting seasons: Green bean dal

The last of the green beans take on a little spicy warmth in this comforting dish to welcome autumn, writes Nigel Slater.

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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.

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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.

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.

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...