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.
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.
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.
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.
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 Ben Norfolk grew up in East Auckland and started his career in the city before ultimately making his home in Queenstown.
Dunedin businesswoman Olive Tabor began her Patti's and Cream ice cream-making empire with a single white van back in 2018.
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.
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.
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.