As fresh as spring
What better than a green salad to celebrate the joys of spring, Nigel Slater writes.
Food & Wine
SUBSCRIBER
Rarer than sauvignon blanc, still enough to go around
SUBSCRIBER
Rarer than sauvignon blanc, still enough to go around
Having tasted this line up of Central Otago pinot gris, I then delved into the latest New Zealand Winegrowers annual report to get the ‘‘state of the play’’ of this popular variety.
SUBSCRIBER
Asparagus and cheddar pastry parcels
SUBSCRIBER
Asparagus and cheddar pastry parcels
I love how something as simple as puff pastry can turn a few good ingredients into something that feels a bit special.
Good recipes take time
Good recipes take time
Samin Nosrat has always had an unbridled enthusiasm for things others might consider useless — apricot stones, the liquid from a can of chickpeas, or the oil left behind after frying a pot of...
Hot or cold: never-ending joy of lamb
Hot or cold: never-ending joy of lamb
From a hot roast one day to a never-ending joy of cold cuts, lamb is a versatile special treat, Nigel Slater writes.
SUBSCRIBER
Delizioso! Sicilian banquets satisfy
SUBSCRIBER
Delizioso! Sicilian banquets satisfy
On a recent trip to Italy, Rebecca Fox turned into one of those tourists — camera at the ready every time a new dish landed on the table.
SUBSCRIBER
Asparagus and farfalle salad with avocado dressing
SUBSCRIBER
Asparagus and farfalle salad with avocado dressing
This salad is all about spring on a plate.
Nourishing your tribe
Nourishing your tribe
As a mostly solo mum of two boys, Chelsea Winter knows how challenging it can be to constantly serve up food that kids will enjoy and is good for them.
SUBSCRIBER
Quick and easy go-to dinners
SUBSCRIBER
Quick and easy go-to dinners
A conversation with chef Andy Mackintosh about what he cooked at home after a double shift when a "proper" meal was required got me thinking that chefs are a good source of inspiration
SUBSCRIBER
’Tis the season: roses begging to be opened and enjoyed
SUBSCRIBER
’Tis the season: roses begging to be opened and enjoyed
Spring. It’s that time of the year that rose really starts coming into its own.
SUBSCRIBER
A tasty Turkish dish
SUBSCRIBER
Turkish roasted cauliflower with coconut raita, fresh herbs and chilli oil
Cauliflower is a versatile, available-all-year-round vegetable.
Dressing up asparagus
Dressing up asparagus
All the ingredients for a light and seasonal meal are suddenly there for us, Nigel Slater writes.
SUBSCRIBER
Always popular new release tasting nears
SUBSCRIBER
Always popular new release tasting nears
Labour Weekend means only one thing for many wine lovers, and that is the annual Alexandra Basin Winegrowers New Release Tasting at the Clyde Railway Station Reserve on Sunday, October 26
SUBSCRIBER
Asparagus with miso butter
SUBSCRIBER
Asparagus with miso butter
Asparagus is at its best right now, and this is one of the easiest ways to let it shine.
Changes in life, changes in food
Changes in life, changes in food
Rebecca Fox talks to Nadia Lim about how her new cookbook, Nadia’s Farm Kitchen, reflects changes in her life.
Finding the joy in baking
Finding the joy in baking
Helen Goh attempts to answer some important questions about baking in her latest book.
SUBSCRIBER
Savouring the magic of early spring
SUBSCRIBER
Savouring the magic of early spring
It's easy to forget how fleeting the seasons are, especially the magic of early spring.
Ready for the berries
Ready for the berries
We need not wait to give our tastebuds a slice of summer, Penelope Maguire writes.
SUBSCRIBER
Even mean old Mark scored these wines highly
SUBSCRIBER
Even mean old Mark scored these wines highly
Mark Henderson savours some classy chardonnays.
SUBSCRIBER
Lime and pistachio melting moments
SUBSCRIBER
Lime and pistachio melting moments
Buttery, zesty, and just a little fancy.
