Distiller has big plans for Otago whisky
An international distiller with strong roots in Otago is set to put a New Zealand whisky company on the map.
Food & Wine
A&P Show pavilion entries impress, inspire
A&P Show pavilion entries impress, inspire
After a stint helping at the local Mt Benger A&P Show, I was left impressed and inspired by the many entries within the pavilion, writes Elsie Berry.
Apricot and coconut slice
Apricot and coconut slice
The combination of fresh, tangy apricots with a buttery dough and coconut really makes this simple slice a delight. It’s so delicious it can be enjoyed as a dessert as well.
Cooking family meals beneficial all round
Cooking family meals beneficial all round
In an effort to ease parents’ concerns about what they can feed their children in their first years of life, Pam Brooks has attempted to demystify food allergies and inspire people to cook at home.
Fruity, salty rose refreshing
Fruity, salty rose refreshing
As rose becomes more about its own identity and style, we are seeing less mention of the grape variety/ies that produce it.
Fedeli Cafe’s vegan nut slice
Fedeli Cafe’s vegan nut slice
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Teetering on the memory of a tiny foil-wrapped chocolate
Teetering on the memory of a tiny foil-wrapped chocolate
Food is much more than fuel for our bodies - it influences our emotions, our relationships and our daily activities. In Eating with My Mouth Open, Australian writer Sam van Zweden explores food, culture, memory and hunger.
Warning to sharpen up on knife skills
Warning to sharpen up on knife skills
A chef says Kiwis need to keep a keen mind when they're slicing dinner with the flood of super-sharp knives given out in a supermarket promotion.
Tuppence Cafe’s carrot and mushroom loaf
Tuppence Cafe’s carrot and mushroom loaf
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Regenerative and human-centred
Regenerative and human-centred
Even the cafe at Orokonui Ecosanctuary is doing its bit, writes Jeanne Hutchison.
Fruit treats
Fruit treats
Angela Casley shares her recipes for a decadent seasonal fruit loaf and a sweet plum and apple cake.
Depth, potential and interest
Depth, potential and interest
I’ve had a soft spot for Hawke’s Bay syrah since stumbling upon the Stonecroft cellar door some 30 years ago.
Opening your eyes to flavours, textures
Opening your eyes to flavours, textures
British chef Gill Meller believes that the moment that people stop relying on fish and meat their cooking will become more inventive and free.
Roasted beets and tops with spicy chickpeas
Roasted beets and tops with spicy chickpeas
Try to use beetroot with tops as they are delicious. This warm salad is packed with flavour, texture and nutrients.
Simple food for families
Simple food for families
Simple ingredients and seasonal produce is the basis for Julia Busuttil Nishimura’s latest book, A Year of Simple Family Food.
Spiced baked stone fruits
Spiced baked stone fruits
By baking stonefruit you get a more direct, dry heat which adds a more intense flavour.
Making it tasty on budget
Making it tasty on budget
Sophie Gray's message that you can eat tasty, healthy, fashionable food without it costing a fortune has always resonated.
Red blends show confidence
Red blends show confidence
The 2018 vintage Gimblett Gravels dozen is split into six blended reds and six syrahs.
Kaicycle urban farm more than just sustainable farming
Kaicycle urban farm more than just sustainable farming
Tucked away behind Wellington Hospital in Newtown is a section flush with growing vegetables and compost boxes arranged around the edges.
Whittaker's brings back NZ's most requested chocolate block
Whittaker's brings back NZ's most requested chocolate block
It's back and just in time to curb your lockdown hunger.
