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.
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Turning to Spain as the cold comes
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Turning to Spain as the cold comes
Annabel and Rose draw inspiration from Spain and its vibrant and fun cuisine.
Passion for cakes
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
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
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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
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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Relaxed Anzac weekend eating
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Relaxed Anzac weekend eating
Three things I frequent on restaurant menus: ceviche, anything Greek and, for breakfast, baked eggs.
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Inspired by pioneer life
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Inspired by pioneer life
This week Jaz Mathisen opens the door on life as a farmer, mother and station cook on the historic North Otago homestead Awakino Station.
Shifting seasons: Green bean dal
Shifting seasons: Green bean dal
The last of the green beans take on a little spicy warmth in this comforting dish to welcome autumn, writes Nigel Slater.
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Ricotta gnocchi with quick tomato and basil sauce
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Ricotta gnocchi with quick tomato and basil sauce
Soft, light ricotta gnocchi are one of those quiet wins in the kitchen.
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Pinot Noir at a price for everybody
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Pinot Noir at a price for everybody
More than three decades ago I went up to Bannockburn to help friends plant their new vineyard.
Apple season
Apple season
Celebrate apple season with puff pastry dumplings, writes Nigel Slater.
Cooking that sparks the feeling of home
Cooking that sparks the feeling of home
Elizabeth Hewson decries perfection when it comes to simple, comforting family cooking.
Radish butter with toast
Radish butter with toast
Peppery radishes don’t need much. Grated and folded through good butter with lemon and a whisper of anchovy, they turn into something unexpectedly good. Serve at room temperature, thickly spread on...
Food & Wine
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Turning to Spain as the cold comes
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Courgette and carrot fritters
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The importance of acid to a good wine
