Food & Wine

Embracing that sugar high

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

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

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.

SUBSCRIBER

Suet? Dripping? Stuff that

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

SUBSCRIBER

Suet? Dripping? Stuff that

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

SUBSCRIBER

Kimchi and tofu cabbage rolls

SUBSCRIBER

Kimchi and tofu cabbage rolls

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

SUBSCRIBER

Richer chardonnays pair well with autumn food

SUBSCRIBER

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.

SUBSCRIBER

Tasty ways to celebrate the longest night

SUBSCRIBER

Tasty ways to celebrate the longest night

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

SUBSCRIBER

Students give oats a 21st-century makeover

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

SUBSCRIBER

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.

Perfect pairing

Lovely pears with succulent pork and crisp, crunchy crackling captures the turn of the season, writes Nigel Slater.

Rice at heart of the table

In Malaysia most households have rice daily, for breakfast, lunch and/or dinner.

SUBSCRIBER

Feijoa and lime no-churn ice cream

SUBSCRIBER

Feijoa and lime no-churn ice cream

There’s a short window where feijoas are at their best, soft, fragrant and impossible to ignore.

SUBSCRIBER

Amazing variety should not be overlooked

SUBSCRIBER

Amazing variety should not be overlooked

Riesling can be bone dry, lusciously honeyed and sweet, and everything in between.

Glaze of glory

Nigel Slater whips up some grilled chicken thighs to help us forget those cooling temperatures for a while.

SUBSCRIBER

Leek and feta pie

SUBSCRIBER

Leek and feta pie

A simple pie with memories of the flavours of Greece.

SUBSCRIBER

Budget-friendly savoury oats are worth trying

SUBSCRIBER

Budget-friendly savoury oats are worth trying

Oats can be super versatile, high fibre, budget friendly and healthy when made without the adding of dairy or sugar.

SUBSCRIBER

Emerging grape variety looking promising

SUBSCRIBER

Emerging grape variety looking promising

Among the frontrunners for “alternative or emerging varieties” popping up in New Zealand, Albarino might just have snuck its head into the lead, but only by a nose (forgive the pun).

SUBSCRIBER