There are days when it feels as though there's barely time to eat dinner, let alone prepare it.
Often when I’m deciding on what I’m going to taste for this column, I endeavour to maintain a bit of variety.
This year, more than ever, promotions such as Eat, Taste, Central, which is encouraging people to visit Central Otago and enjoy its food and wine, are important to the region’s tourism and hospitality businesses.
A new cycling trail opens up at the end of the month in Alexandra called Pedal for Pinot. Rebecca Fox took one for the team and volunteered to be the first to try it.
Rebecca Fox talks to Kind Company’s chef Sophia Craig about cooking when you live in a flat of five.
There always seems to be a lot of uncertainty regarding preserving lemons and what to do with the finished product.
Events need to be celebrated and seed crackers are a brilliant addition to any platter, writes Deanna Copland.
After making my way through today’s selection, I was left thinking that things are very positive in the world of New Zealand sauvignon blanc.
This wonderfully fresh-tasting and vibrant pesto mixes green peas, edamame beans and mint with the nuttiness of parmesan, writes Joan Bishop.
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
The old adage "variety is the spice of life" is never truer than with today’s selection of New Zealand white wines that include a few lesser-known grape varieties.
New Zealand lemons are outstanding at the moment and this simple English dessert never fails to impress.
Every New Year, I vow to drink more water. Anyone else? It is not the most fun thing to do, so to make it easier I use fruits to flavour the water and serve them in a wineglass with appealing...
The stresses and strains of 2020 have led many to rediscover the joys in simpler pleasures. Among a number of wine-loving friends and contacts a common thread has been opening “special” bottles of wine.