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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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Fennel and lemon fritters
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Fennel and lemon fritters
Golden, crisp and quietly irresistible.
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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.
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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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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.
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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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.
Shifting seasons: Green bean dal
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
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.
Radish butter with toast
Radish butter with toast
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...
Season's eatings
Season's eatings
Autumn is the perfect season to focus on a fresh approach to eating, write the folks at Love Food Hate Waste.
Gathering on the well-trodden path to Central Otago
Gathering on the well-trodden path to Central Otago
Later than some vintages it may be, but Central has been a hive of activity with the grape harvest getting into full swing. Across the region people have been gathering: backpackers, retirees,...
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.
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.
Food & Wine
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Fennel and lemon fritters
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Cellar wines to enjoy evolution
