Food & Wine

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Potato, leek and dill soup

Few soups are as dependable as potato and leek.

Pies with purpose

It is not just about pies for Wendy Morgan but all things pastry.

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Slow-cooked fare for momentous occasions

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Slow-cooked fare for momentous occasions

Deciding to gather immediate family to celebrate my father’s 80th birthday in May came with parameters: Mum and I preferred not to host at either of our Central Otago homes.

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Pinot gris an accomplished European, global traveller

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Pinot gris an accomplished European, global traveller

It feels like it has been a while since my last pinot gris column.

Peasant-style flavours of Italy

A thread of cucina provera, or peasant-style cooking runs through all of Italy’s cooking.

Classic afternoon tea treat

Everyone’s mum had their favourite pikelet recipe - but if you cannot find yours, try this one.

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Simple pleasures

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Simple pleasures

Some of the best winter meals come from the simplest beginnings.

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The evening in done right

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The evening in done right

Choosing to staying in means you’re in charge when it comes to wine choice - be it your favourite cheap and cheerful quaffer, a splurge, or trying something new.

Embracing that sugar high

In winter sometimes there is nothing like a hot drink and sweet treat to lift your spirits.

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Budget-friendly feast

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Budget-friendly feast

This winter in our house we’re all about large batch cooking, things that can cook away in the background while we go about our daily tasks.

Easy meals to handle

Easy meals to handle

Some of the best time-saving meals come from using what you already have on hand, write the folks at Love Food Hate Waste.

Comforting food for winter

This winter, our Fresh columnists have have dug deep to provide dishes that give that comfort while not stretching our pockets too much.

Sweet, spicy and satisfying

A hike inspires Nigel Slater to a spiced bake, a great use of a glorious apple crop.

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Suet? Dripping? Stuff that

The lidded pot went into the oven at 150°C as I thought our stove wouldn’t run slowly enough....

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Suet? Dripping? Stuff that

A century ago, we did things differently - which extended to cooking. Peter Dowden decided to get a taste.

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Kimchi and tofu cabbage rolls

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Kimchi and tofu cabbage rolls

There’s something satisfying about wrapping a simple filling in cabbage and letting it cook gently in broth.

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Richer chardonnays pair well with autumn food

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Richer chardonnays pair well with autumn food

Today’s line-up revolves around a quintet of Central Otago offerings along with a interloper from Hawke’s Bay.

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Tasty ways to celebrate the longest night

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Tasty ways to celebrate the longest night

The longest night of the year later this month provides a perfect opportunity for a winter feast.

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Students give oats a 21st-century makeover

Otago Polytechnic Culinary Arts students’ oat creme stacks on sale at Otago Farmers Market....

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Students give oats a 21st-century makeover

As NZ food production is threatened, Dunedin culinary students are looking at ways to support and change perceptions of locally produced products like oats, Rebecca Fox finds.

Welcoming treats with Southeast Asian twist

Homesickness and reality TV led Raymond Tan to baking - to make celebratory foods he missed from home and to see if doing so was as hard as the programmes made out.