Eating more fibre ‘becoming sexy’
Eating more fibre ‘becoming sexy’
In a rare occurrence social media messaging and science are promoting the same message when it comes to fibre — eat more.
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A bite-sized hit
A bite-sized hit
A madeleine is a small French pastry, instantly recognisable by its delicate shell shape, its golden edges and soft buttery inside.
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Feasting with your eyes
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Feasting with your eyes
After Christmas, Easter is Annabel and Rose Langbein's favourite food holiday.
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Home-made tomato passata
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Home-made tomato passata
There’s something deeply satisfying about lining up jars of your own passata, simple, honest and ready to carry you through the cooler months.
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Savouring in preparation for grape-picking season
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Savouring in preparation for grape-picking season
I hope to get in a couple of tastings of Central Pinot Noir in the next few weeks as a sort of precursor to heading up to Bannockburn for harvest myself for a few days.
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Harnessing the feel-good factor
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Harnessing the feel-good factor
On the eve of Easter, award-winning bon bon maker Nel Vincencio returned to Dunedin to show how he makes his dairy-free chocolates.
New ways with plums and cucumbers
New ways with plums and cucumbers
Helen Graham serves up clever ways to use plums and cucumbers.
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Oven-roasted corn with chilli lime butter
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Oven-roasted corn with chilli lime butter
Sweet corn is hitting its stride right now.
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Corn fritters with bacon, lime cream & hot honey
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Corn fritters with bacon, lime cream & hot honey
This corn fritter recipe is easy to make and jazzed up with all the extras you might find at your local cafe but easily put together at home over a long weekend.
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Riding out cycle
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Riding out cycle
A question I’m asked frequently is "how are things in Marlborough"?
One-pot wonders
One-pot wonders
Beautiful things can be made in one pot, pan or tray, United Kingdom food influencer, chef and author Poppy O’Toole says.
Richly rustic
Richly rustic
Helen Graham serves up veg-forward dishes to celebrate textures and contrasts.
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Baingan bharta (smoky spiced aubergine)
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Baingan bharta (smoky spiced aubergine)
Baingan bharta (smoky spiced aubergine) If you’re making baingan bharta, don’t skip the charring. Roast the aubergines until soft and smoky - that depth...
Home kitchen where it all begins
Home kitchen where it all begins
After a failed attempt at becoming a graphic designer, Anais Ca Dao van Manen realised her passion and focus lay in cooking.
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This season’s wines tell story of weather-tested vines
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This season’s wines tell story of weather-tested vines
NZ Wine sent out a media release this week regarding the grape harvest across NZ.
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For the love of bread
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For the love of bread
After travelling the world, Auckland born-and-bred chef Andrea Dudding settled in the small Otago town of Owaka about 10 years ago.
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Aubergine schnitzel with lemon and yoghurt
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Aubergine schnitzel with lemon and yoghurt
Aubergine holds its own beautifully when treated like this.
Real Mexican at home
Real Mexican at home
Growing up in Mexico City was the best food education that money could not buy, Daniella Guevara Munoz says.
Be a legend — love your leftovers
Be a legend — love your leftovers
The most underrated meal in your house is already in the fridge, write the folks at Love Food Hate Waste.
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Don't talk rot
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Don't talk rot
On the international stage, sales of some of the most famous sweet and fortified wine styles such as Sauternes and Port have seen a significant drop-off.
Food & Wine
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Courgette and carrot fritters
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The importance of acid to a good wine
