Creating and serving a ‘‘long lunch’’ for more than 20 people is a challenge Bachelor of Culinary Arts second-year students relished last week. They tell Rebecca Fox about the experience.
Most of us don't realise people go hungry in NZ. We don't know how many because there hasn't been a survey for a decade, since the 2008-09 nutrition survey, according to Katharine Cresswell Riol.
Raw baking enthusiast Hannah Mellsop, of Real Rad Food, is excited about sharing her knowledge when she visits Dunedin next month. She tells Rebecca Fox about her food journey.
Cabbages can be one of the most maligned vegetables to cross our tables but are also one of the most versatile.
Food producers are forever playing catch-up with food fraudsters - and the problem is growing, US expert Shaun Kennedy tells Andrea Fox.
Cook and health coach Jamalia Edwards is joining the Fresh team of columnists. She tells Rebecca Fox how a major health challenge forced her to look at how she ate.
October is New Zealand Cheese Month, so it is fitting that a course designed to help train those who sell cheese is being rolled out by Otago Polytechnic. Rebecca Fox reports.
The Restaurant Association has highlighted the ''critical importance'' of hospitality staff understanding medical conditions after Auckland restaurant staff confronted a diabetic diner.
Generally speaking, ultra-processed foods are high energy and lower in nutrients. They are cheap and tasty and easy.
Consumers want food that tastes fresher, is safe, and has a long shelf life, so manufacturers are exploring new processing methods to achieve these goals, Otago University's Phil Bremer says.
Think cooking one meal every night is a chore? Spare a thought for Kiwi parents who cook two or three dinners each night to appease the fussy eaters in the family, says Amy Wiggins.
The paleo diet has become popular over the past 20 years. It's supposedly based on what our Stone Age ancestors may have eaten before they developed agriculture, but is it really what it seems?
Of all the wonderful vegetables we have available to us, kumara - or sweet potato as its known in other parts of the world - would have to be one of my favourites, writes Deanna Copland.