Make it for mum
As it is Mother’s Day this weekend, here are some simple, easy recipes the family can make for the special someone in their lives.
World getting NZ's best while we eat cheap imports
World getting NZ's best while we eat cheap imports
New Zealand is exporting much of its premium product - and then importing cheaper options for shoppers here, economists say.
Fabulous feijoas
Fabulous feijoas
Make the most of feijoas now, but also plan ahead as their short season will pass, Penelope Maguire suggests.
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Single vineyard wines impress like traditional forebears
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Single vineyard wines impress like traditional forebears
If you follow the Burgundian pinot noir model, then the very finest vineyard sites have proved themselves over hundreds of years, designated Grand Crus or Premier Crus.
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Honey and polenta cake with ginger poached feijoas
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Honey and polenta cake with ginger poached feijoas
There’s something about honey cake that suits this time of year.
Taking the budget out of the chiller
Taking the budget out of the chiller
There’s one simple habit that can make winter life easier, cheaper, and less wasteful: using your freezer well.
Amisfield dropped from top food guide
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.
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Turning to Spain as the cold comes
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Turning to Spain as the cold comes
Annabel and Rose draw inspiration from Spain and its vibrant and fun cuisine.
Passion for cakes
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
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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
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
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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
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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Fennel and lemon fritters
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Fennel and lemon fritters
Golden, crisp and quietly irresistible.
Comfort baking for Anzac Day
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
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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
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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.
