Invercargill chef/restaurateur Graham Hawkes' career has come full circle.
What will we be eating in 30 or 40 years? With an extra couple of billion more people on the planet, how will everyone be fed, Charmian Smith asks.
This Dunedin mansion might have seen better days, but many of the original features are intact. Kim Dungey reports.
Apples will be juiced and preserves tasted at this year's Dunedin Community Food Harvest Group event in Northeast Valley on April 23.
Penelope Baldwin is bitter - bitter about how sugar and sweet foods dominate our food. Rebecca Fox finds out about her mission to bring back bitterness.
Rewarding yourself or your children with a treat is so ingrained we think nothing of it but Dunedin nutritionist Wal Herring believes it is time to change. She tells Rebecca Fox about her book on creating healthy eaters.
After retiring from the ODT early last year, Charmian Smith took a gap year to explore the North Island, discovering the history and scenery, and the local produce.
A passion for zero waste and a job ending combined to provide expat New Zealander Kylee Newton a surprise career. Home on holiday, she tells Rebecca Fox about her journey to condiment producer and cookbook author.
Nigerian chef Michael Elegbede will speak at this year's International Food Design Conference and Studio in Dunedin.
Ophir chef Daniel Hill has been named one of the best red-meat chefs in the country.
In this occasional series on Wakatipu eateries, Queenstown reporter Tracey Roxburgh takes a look at . . . The Boatshed Cafe & Bistro.
Dunedin's Bracken Restaurant has been selected to take part in a national "Plate of Origin'' competition at this year's New Zealand Agri Investment Week.
For most of us, Christmas and its festivities revolve around consuming tasty food and drinks with colleagues, friends and family. Between work Christmas parties, Christmas lunch or dinner, edible presents and New Year's Eve, it can be an effort not to gain weight.
The Central Otago Pinot Noir Celebration returns in January, and has been extended to run over two-and-a-half days.
Liqueurs, cocktails, cold brews; there are many unusual ways of drinking coffee. Charmian Smith talks to a Dunedin entrepreneur who is exploring interesting ways of using coffee.
As winter arrives, there is nothing better than reaching for a bottle of preserved fruit to make your favourite crumble or add to your morning porridge. A Wanaka man is tapping into the renewed appreciation for the old craft of preserving and continuing love of fresh Central Otago produce. Rebecca Fox finds out how Gus Hayden is turning a favourite Central Otago fruit into a boutique, luxury product.
Celebrity chef Nigella Lawson is heading to Invercargill early next year for a gala dinner, beating the likes of Christchurch and Dunedin for the hosting rights.
Like many businesses, small-retail butchery has struggled over the years but a Dunedin butcher is learning new tricks in an effort to survive. Rebecca Fox talks to Ian Kennedy.
New Zealand's first and only Master Sommelier with the Court of Master Sommeliers will attend the inaugural Down to Earth celebration of wine in Central Otago. Rebecca Fox asks Cameron Douglas for his advice on wine and food pairing.
Eating processed meats like hot dogs, sausages or bacon can lead to bowel cancer in humans and red meat is a likely cause of the disease, World Health Organisation (WHO) experts said.