Food & Wine

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Students give oats a 21st-century makeover

Otago Polytechnic Culinary Arts students’ oat creme stacks on sale at Otago Farmers Market....

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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

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

Lovely pears with succulent pork and crisp, crunchy crackling captures the turn of the season, writes Nigel Slater.

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

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

HORL German knife sharpener. Photos: Markus Edgar Ruf.

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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

Roasted, spice-rubbed beef sirloin. PHOTOS: JO ELWIN

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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

Press operator Steve Morris watches the malaxation stage of the pressing process, where crushed...

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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.

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Radicchio salad with feta, toasted seeds and hot honey

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Radicchio salad with feta, toasted seeds and hot honey

This is the kind of salad that wakes everything up.

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A trio of uncommon joys

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A trio of uncommon joys

I’ve been tasting some of the lesser known (in NZ) grape varieties recently and wanted to showcase three excellent examples that would be great introductions to their respective varieties.