Raw food is not to be mixed up with vegan food, as raw food is just that - raw! Alison Lambert writes.
Today’s Cooking 101 is brought to you by Jessica Alicia, Sophie James and Euan Fraser, who are completing their bachelor of culinary arts degrees at Otago Polytechnic.
These little fritters are really good and could be eaten for brunch, lunch or dinner. I have added cauliflower, which gives them a delightful twist.
With the school holidays coming to an end, finding things to do can be difficult but Dr Michelle Dickinson has come up with a solution.
Dan Pearson, of Port Chalmers' Wild Fennel Co., has come up with some recipes to showcase his spice mixes and local meats.
Autumn has arrived, bringing with it an exciting new array of vegetables, including savoy cabbage, writes Alison Lambert.
Pumpkins are back in season and I adore them. They can be roasted, mashed, pureed, made into warming soups or, as I have done here, add a bit of zing and marinate them up. This method is used...
Inspired by the sushi balls and savoury flavours in Japanese desserts, today’s 101 comes to us from Food Design Institute bachelor of culinary arts student Sophie James.
A friend gave me this recipe for falafels and I have added broccoli. You can omit the broccoli and go back to the traditional parsley if that is what is on hand.