Melting pot of cultures
Chinese-ish is the title of a new cookbook, but also the way its authors describe the style of recipes in it and their own identities.
Food & Wine
The link between taste and auditory senses
The link between taste and auditory senses
Wine writer, researcher and sound artist Dr Jo Burzynska has designed a multi-sensory wine experience that challenges how people think about wine, she tells Rebecca Fox.
Little lemon and poppy seed biscuits
Little lemon and poppy seed biscuits
By simply grating a little fresh lemon zest into a biscuit batter you will be impressed how it lifts even the plainest mix into such a delightful treat.
Competition congratulations
Competition congratulations
The Central Otago section of the 2022 Corteva Young Viticulturist competition recently took place at Otago Polytechnic’s Bannockburn campus; the evening dinner and speech component held at Carrick Winery.
Opportunity for passionate young chef to shine
Competition an opportunity for passionate young chef to shine
Gabby Sanders still remembers helping her mum in the kitchen as a little girl - but now the Christchurch 23-year-old is vying to be one of Australasia's top chefs.
Chef at home in The Bunker
Chef at home in The Bunker
Chef Ben Norfolk grew up in East Auckland and started his career in the city before ultimately making his home in Queenstown.
People power can reduce microplastics, prof says
People power can reduce microplastics, prof says
Plastic wrapping is around almost everything we buy, especially food.
George St restaurant fulfils a dream
George St restaurant fulfils a dream
Dunedin businesswoman Olive Tabor began her Patti's and Cream ice cream-making empire with a single white van back in 2018.
Nourishing food journey
Nourishing food journey
The kitchen is where Nici Wickes is most at home.
Braised savoy cabbage with nduja
Braised savoy cabbage with nduja
I can hear you asking what the heck is ‘‘nduja’’?
Zesty, tangy Sauvignon Blanc awakens the senses
Zesty, tangy Sauvignon Blanc awakens the senses
Sauvignon Blanc has been dubbed our "hero" grape variety as it is not only enormously popular domestically, but also our key wine export by some considerable margin.
Discovering the taste of Dunedin
Discovering the taste of Dunedin
Food plays a huge part in people’s identity and connection with a place, so Dunedin’s Precinct Food is out to investigate what foods people feel are part of the city's history and culture.
Bowled over by goodness
Bowled over by goodness
The Dunedin Bowling Club is serving up a big bowl of caring.
‘Best little cafe in NZ’ reopens
‘Best little cafe in NZ’ reopens
A beloved Naseby staple is back on the menu.
Cheese roll burger is the whey to go
Cheese roll burger is the whey to go
Roll up, roll up, here’s a story that will get southern taste buds tingling.
Food, vibe put BoP on map
Food, vibe put BoP on map
The Bay of Plenty could be one of New Zealand’s best food destinations, reckons Sarah Pollok.
Potato and leek pie
Potato and leek pie
Vegetables are so good in winter. They add so much flavour, texture and nutrients to every meal.
A fresh look at Japanese
A fresh look at Japanese
It is entirely possible to respect traditional family cooking while at the same time cooking with an open mind and thinking outside the box, Maori Murota says.
A classy all-Central pinot noir line-up
A classy all-Central pinot noir line-up
Readers sometimes ask how I go about choosing the wines that grace this column.
Bittersweet surprise for hospitality award finalist
Bittersweet surprise for hospitality award finalist
The NZ Restaurant Association announced the finalists in the inaugural Otago Hospitality Awards last week. The results came as a big surprise to one finalist in particular.
