It's the season for entertaining so Fresh has sought some advice from Otago’s top chefs and cooks on how to entertain and put on a great party or barbecue.
With the entertaining season upon us, Eleanor Ozich advises a natural kind of entertaining: relaxed, intentional and thoughtful is her favourite approach.
This is one of my favourite combinations as the tender asparagus coated in the pine nut and lemon dressing works so beautifully together.
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
This method of cooking asparagus is quick and succulent but adds a saucy note to the asparagus. It will go particularly well with a juicy steak or a simple poached egg.
Chef Bevan Smith shares some delicious recipes celebrating new season lamb.
With Niwa promising a warmer month ahead and spring vegetables starting to hit the markets, inspiration for lighter meals is always handy.
It is not often that you can buy a recipe book and give back to children in need at the same time.
Alison Lambert shares a delicious rhubarb recipe.
In today’s 101, Grace Tarbotton shows us how to make halloumi French fries as an alternative to the traditional potato version.
A regular at the Otago Farmers Market, Matt Cross and Minty (his caravan) are the first stop for anyone with a sweet tooth. He tells Rebecca Fox about sharing his recipes in a new book.
These are mouth-poppingly delicious and so easy to make. I love them hot or cold.
I have all sorts of new growth in my garden at the moment, including a mixed selection of herbs and lots of leafy, nutritious greens. I make this sauce into a thick pesto-like paste, which I...
Spring really excites Alison Lambert's taste buds, inspiring her to create fresh new dishes.
The addition of a collection of Indian spices turns beetroot into an absolutely delicious salad or side dish.
Sometimes it doesn't take much to create something special no matter what you're craving, chef Bevan Smith writes.
This book is a startlingly honest ode to surviving empty-nest syndrome and the end of a marriage. Hence its title, Coming Un Stuck.
You need to take advantage of the uplifting and refreshing flavour of lemons while they are still fragrant and juicy. This slice hits the spot!
Just real food with real flavour, made with love is Chelsea Winter's motto, and she has continued that in her latest cookbook.
This salad makes you feel great. It is packed with flavour, crunch, looks gorgeous and goes beautifully with fish and pork.