Comforting food for winter
Comforting food for winter
This winter, our Fresh columnists have have dug deep to provide dishes that give that comfort while not stretching our pockets too much.
Food & Wine
Sweet, spicy and satisfying
Sweet, spicy and satisfying
A hike inspires Nigel Slater to a spiced bake, a great use of a glorious apple crop.
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Suet? Dripping? Stuff that
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Suet? Dripping? Stuff that
A century ago, we did things differently - which extended to cooking. Peter Dowden decided to get a taste.
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Kimchi and tofu cabbage rolls
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Kimchi and tofu cabbage rolls
There’s something satisfying about wrapping a simple filling in cabbage and letting it cook gently in broth.
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Richer chardonnays pair well with autumn food
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Richer chardonnays pair well with autumn food
Today’s line-up revolves around a quintet of Central Otago offerings along with a interloper from Hawke’s Bay.
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Tasty ways to celebrate the longest night
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Tasty ways to celebrate the longest night
The longest night of the year later this month provides a perfect opportunity for a winter feast.
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Students give oats a 21st-century makeover
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Students give oats a 21st-century makeover
As NZ food production is threatened, Dunedin culinary students are looking at ways to support and change perceptions of locally produced products like oats, Rebecca Fox finds.
Welcoming treats with Southeast Asian twist
Welcoming treats with Southeast Asian twist
Homesickness and reality TV led Raymond Tan to baking - to make celebratory foods he missed from home and to see if doing so was as hard as the programmes made out.
Perfect pairing
Perfect pairing
Lovely pears with succulent pork and crisp, crunchy crackling captures the turn of the season, writes Nigel Slater.
Rice at heart of the table
Rice at heart of the table
In Malaysia most households have rice daily, for breakfast, lunch and/or dinner.
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Feijoa and lime no-churn ice cream
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Feijoa and lime no-churn ice cream
There’s a short window where feijoas are at their best, soft, fragrant and impossible to ignore.
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Amazing variety should not be overlooked
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Amazing variety should not be overlooked
Riesling can be bone dry, lusciously honeyed and sweet, and everything in between.
Glaze of glory
Glaze of glory
Nigel Slater whips up some grilled chicken thighs to help us forget those cooling temperatures for a while.
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Leek and feta pie
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Leek and feta pie
A simple pie with memories of the flavours of Greece.
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Budget-friendly savoury oats are worth trying
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Budget-friendly savoury oats are worth trying
Oats can be super versatile, high fibre, budget friendly and healthy when made without the adding of dairy or sugar.
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Emerging grape variety looking promising
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Emerging grape variety looking promising
Among the frontrunners for “alternative or emerging varieties” popping up in New Zealand, Albarino might just have snuck its head into the lead, but only by a nose (forgive the pun).
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Knife sharpener lives up to promises
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Knife sharpener lives up to promises
Lifestyle Editor Rebecca Fox tests out a new to New Zealand knife sharpener.
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Heart and belly fillers
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Heart and belly fillers
Jo Elvin shares some winter recipes from her pop-up lunches at Bannockburn’s Desert Heart vineyard with owner Jane Gill.
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Pressing day offers insight into olive oil
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Pressing day offers insight into olive oil
Close to 200 visitors passed through Olive Press Central Otago in Cromwell on Saturday for the Central Otago Olive Growers (COOG) annual community pressing day.
Autumn yearnings
Autumn yearnings
These tarts are a rhapsody in blue cheese and dry-cured deli delights, writes Nigel Slater.
Food & Wine
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Roasted cauliflower and cheese croquettes
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Creamy tomato and white bean soup
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Young industry members recognised
