Extending barbecue repertoire
It's always a perfect time for a barbecue, writes Alison Lambert.
Food & Wine
Double Black's pizza scrolls
Double Black's pizza scrolls
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
A La Boca Loca taste of Mexico
A La Boca Loca taste of Mexico
The popularity of Mexican food keeps on growing in New Zealand as its fresh flavours and casual style appeals to the Kiwi lifestyle.
The road less travelled
The road less travelled
Mark Henderson suggests some wines that may broaden your horizons.
Waste not, want not
Waste not, want not
In his first column for Fresh, Wanaka chef Lucas Parkinson shares his master stock recipe.
New season garlic, chilli, parsley spaghetti
New season garlic, chilli, parsley spaghetti
This classic combination celebrates the new season’s sticky, fragrant garlic perfectly.
Big benefits from bringing your work lunch from home
Big benefits from bringing your work lunch from home
Back to work? Take lunch from home to save time and money - and boost your mood, says Clare Collins.
Haggis out? Scots fear Brexit means going veggie
Haggis out? Scots fear Brexit means going veggie
Scots with a taste for traditional meat pies or haggis face "enforced vegetarianism" after Brexit, a Scottish government minister warns.
Otago restaurants achieve gold plate standard
Otago restaurants achieve gold plate standard
Twenty-three Otago restaurants have achieved ''gold plate'' status in the Beef and Lamb Excellence Awards for 2019.
Apricot and almond cake
Apricot and almond cake
Apricots make a delicious, moist and tangy cake. Alison Lambert shares this recipe.
Back to basics
Back to basics
After the richness of Christmas, sometimes it's nice to go back to the basics and make the most of summer fresh fruit and vegetables.
Changing world of cellar doors
Changing world of cellar doors
After acquiring ''the wine bug'' many years ago, it was a natural progression to visit winery cellar doors, Mark Henderson writes.
Waitaki Braids' homemade dog treats
Waitaki Braids' homemade dog treats
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Plant-based diet has global benefit, says researcher
Plant-based diet has global benefit, says researcher
When we consider food sustainability, most of us probably think of food miles and wastage, pesticides and maybe getting rid of single use plastic bags, writes Charmian Smith.
Smoking our top way to cook
Smoking our top way to cook
As summer rolls on, the debate around how best to fuel the barbie gets heated, writes Duane Mellor.
Apricot & sour cream scones from Fleur's Place
Apricot & sour cream scones from Fleur's Place
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Dunsandel Store's gluten and dairy-free citrus cake
Dunsandel Store's gluten and dairy-free citrus cake
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Shortblack Cafe’s gluten-free chocolate berry brownie
Shortblack Cafe’s gluten-free chocolate berry brownie
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Kiwi icon: Edmonds' recipe for success
Edmonds' recipe for success
Mike Houlahan looks at the story of the Edmonds cook book - a true New Zealand icon.
Vogel St Kitchen falafel balls
Ask a Chef: Vogel St Kitchen falafel balls
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.