SUBSCRIBER
German Pinot tasting makes for fascinating experience
SUBSCRIBER
German Pinot tasting makes for fascinating experience
I was recently involved with a very rare tasting of German Spätburgunder (Pinot Noir).
SUBSCRIBER
Fresh Christmas Edition
A DIY approach to feeding the whānau
A DIY approach to feeding the whānau
Angela Clifford is well-known to people with a passion for food.
Fish and chips not so cheap now
Fish and chips not so cheap now
What used to be a cheap and cheerful takeaway is now leaving hungry customers with a hefty bill.
Good as it looks
Good as it looks
Roses are Penelope Maguire’s flavour of the season.
SUBSCRIBER
Cheesy asparagus pastry tart
SUBSCRIBER
Cheesy asparagus pastry tart
I love a quick pastry recipe.
SUBSCRIBER
Keeping it stress free in summer
SUBSCRIBER
Keeping it stress free in summer
Being able to spontaneously invite friends over is one of summer’s great pleasures.
SUBSCRIBER
Report offers snapshot of wine industry’s state
SUBSCRIBER
Report offers snapshot of wine industry’s state
The end of September saw the release of the NZ Winegrowers Annual Report, which has a wealth of detail to absorb among its facts, figures and statistics.
Beloved brew bash boundless bliss for beer buffs
Beloved brew bash boundless bliss for beer buffs
Costumes were the order of the day at the Dunedin Craft Beer & Food Festival yesterday.
Celebrated chefs welcome Michelin chance
Celebrated chefs welcome Michelin chance
Queenstown and Wānaka chefs are relishing the chance to be included in the world-renowned Michelin Guide, but a union isn't happy the govt spent millions to entice tasters to NZ.
Queenstown restaurants on Michelin's radar
Queenstown restaurants on Michelin's radar
For the first time in 125 years the Michelin guide will include restaurants from Queenstown, Auckland, Wellington and Christchurch.
SUBSCRIBER
Chef advocates for food infrastructure
SUBSCRIBER
Chef advocates for food infrastructure
Dunedin chef Sam Gasson recently attended Eat New Zealand’s 10th anniversary hui in Auckland to cook and learn from those passionate about the country’s food story, he tells Rebecca Fox.
As fresh as spring
As fresh as spring
What better than a green salad to celebrate the joys of spring, Nigel Slater writes.
SUBSCRIBER
Asparagus and cheddar pastry parcels
SUBSCRIBER
Asparagus and cheddar pastry parcels
I love how something as simple as puff pastry can turn a few good ingredients into something that feels a bit special.
Good recipes take time
Good recipes take time
Samin Nosrat has always had an unbridled enthusiasm for things others might consider useless — apricot stones, the liquid from a can of chickpeas, or the oil left behind after frying a pot of...
SUBSCRIBER
Rarer than sauvignon blanc, still enough to go around
SUBSCRIBER
Rarer than sauvignon blanc, still enough to go around
Having tasted this line up of Central Otago pinot gris, I then delved into the latest New Zealand Winegrowers annual report to get the ‘‘state of the play’’ of this popular variety.
Hot or cold: never-ending joy of lamb
Hot or cold: never-ending joy of lamb
From a hot roast one day to a never-ending joy of cold cuts, lamb is a versatile special treat, Nigel Slater writes.
SUBSCRIBER
Delizioso! Sicilian banquets satisfy
SUBSCRIBER
Delizioso! Sicilian banquets satisfy
On a recent trip to Italy, Rebecca Fox turned into one of those tourists — camera at the ready every time a new dish landed on the table.
SUBSCRIBER
Asparagus and farfalle salad with avocado dressing
SUBSCRIBER
Asparagus and farfalle salad with avocado dressing
This salad is all about spring on a plate.
Nourishing your tribe
Nourishing your tribe
As a mostly solo mum of two boys, Chelsea Winter knows how challenging it can be to constantly serve up food that kids will enjoy and is good for them.
SUBSCRIBER
Quick and easy go-to dinners
SUBSCRIBER
Quick and easy go-to dinners
A conversation with chef Andy Mackintosh about what he cooked at home after a double shift when a "proper" meal was required got me thinking that chefs are a good source of inspiration
