Food & Wine

Boost your salads with raw power

Boost your salads with raw power

Making fun, creative salads using fresh seasonal ingredients that make you feel great, is the aim of Christchurch sisters Margo Flanagan and Rosa Powers.

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Fresh and fried creates perfect pairings

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Fresh and fried creates perfect pairings

As it starts to get warmer and the days begin to lengthen, we look ahead to spring — with fresh flavours and textures to brighten your palate.

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No plan needed for spring meals

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No plan needed for spring meals

For me, spring is about fresh flavours, simple dishes and no plan.

Hillside Road Eatery coffee and walnut slice

Hillside Road Eatery coffee and walnut slice

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Abundant avocados return to a grateful nation

It’s time to make the most of avocados, writes Penelope Maguire.

Spring-inspired ways

Spring-inspired ways

The signs are here — blossom on the trees, days where the temperature reaches the mid-teens and the craving for sweet, crunchy spring vegetables.

Inspired by dining out

Inspired by dining out

From her base in Bannockburn, Jo Elwin continues her lifelong passion for all things food and beverage, writing extensively about the culinary charms of the lower...

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Springing into the new season

Vineyards in Beaujolais, France. PHOTO: GETTY IMAGES

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Springing into the new season

Spring. A time of renewal, rebirth and growth, lengthening daylight hours and (hopefully) increasing temperatures. What new things might we look forward to on the wine front?

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Raising a hat - or two - to ‘elevated comfort food’

James Stapley and his team at Kika won top casual dining restaurant. Photos: supplied

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Raising a hat - or two - to ‘elevated comfort food’

Otago restaurants have again come out on top in national food awards, finds Rebecca Fox.

Grilled radicchio with camembert and balsamic

Radicchio is appearing in my garden at the moment.

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A toast to good things coming in threes

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A toast to good things coming in threes

Somewhat of a mixed assortment for your delectation today, as much by expediency as by design.

Fairy bread a slice of sweet nostalgia

Who knew that a piece of white bread, slathered in butter, and topped with hundreds and thousands could bring so much joy?

Green shoots

A dream since she was a child avidly scouring her mum’s cookbooks and photocopying recipes from cookbooks she got from the library, publishing a cook book has become a reality for Olivia Moore.

The humble heart of a meal

Whether it’s small, waxy new potatoes in a salad or big floury spuds best for baking, you can always turn to spuds for satisfaction, writes Nigel Slater.

Distiller rapt with show win

Bluff Distillery’s Bluff London Dry Gin has been judged best in show at the Australian Gin Awards...

Distiller rapt with show win

A very southern gin has taken the "best in show" award at the Australian Gin Awards, topping a field of 400 entries.

Do you really need to wash fruit and vegetables?

Do you really need to wash fruit and vegetables?

Videos of people washing their vegetables in the dishwasher have racked up high numbers of views on TikTok. But how far should we go in cleaning our produce?

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Food, coffee and chatter return as new cafe opens

Leandro Massariolo (left) and John Tomkins celebrate opening the only cafe in Tapanui. Photo:...

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Food, coffee and chatter return as new cafe opens

The clink of cups and cafe murmur returned to Tapanui with the opening of BengerNUI Cafe yesterday.

Kimchi threatened by climate change

Lee Ha-yeon, a recognized kimchi grand master and her apprentices prepare kimchi at the Kimchi...

Kimchi threatened by climate change

South Korea's famous kimchi is falling victim to climate change, with scientists, farmers and manufacturers saying the quality and quantity of the napa cabbage that is pickled to make the...