Food & Wine

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Single vineyard wines impress like traditional forebears

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Single vineyard wines impress like traditional forebears

If you follow the Burgundian pinot noir model, then the very finest vineyard sites have proved themselves over hundreds of years, designated Grand Crus or Premier Crus.

Taking the budget out of the chiller

Taking the budget out of the chiller

There’s one simple habit that can make winter life easier, cheaper, and less wasteful: using your freezer well.

World getting NZ's best while we eat cheap imports

Trade data shows butter is not the only item that has a higher price when made in New Zealand....

World getting NZ's best while we eat cheap imports

New Zealand is exporting much of its premium product - and then importing cheaper options for shoppers here, economists say.

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Honey and polenta cake with ginger poached feijoas

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Honey and polenta cake with ginger poached feijoas

There’s something about honey cake that suits this time of year.

Amisfield dropped from top food guide

The award-winning Arrowtown restaurant was crowned NZ's best five times but has been pulled this year amid a stream of allegations against former executive chef Vaughan Mabee.

Passion for cakes

For Emelia Jackson, baking is meditative - the repetition of measuring, creaming, folding, scraping brings her calm.

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Courgette and carrot fritters

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Courgette and carrot fritters

This is the kind of recipe you turn to when there’s a courgette or two needing to be used up.

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The importance of acid to a good wine

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The importance of acid to a good wine

Acidity is an integral part of grapes and wine.

Celebrity chef quits world-renowned Queenstown restaurant

Internationally-renowned Queenstown chef Vaughan Mabee has left Amisfield.

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Local food products get praise at national level

Three generations of Frasers are involved in producing gold medal Miele Apiaries honey (from left...

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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.

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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.

A slow stir of the pot

A slow stir of the pot

The changing season calls for robust ingredients that will glow on your hob, writes Nigel Slater.

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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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Fennel and lemon fritters

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Fennel and lemon fritters

Golden, crisp and quietly irresistible.

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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