Two new cookbooks
Two new cookbooks
Rebecca Fox reviews two of the latest cookbooks.
Food & Wine
Sauvignon blanc no 'one trick pony'
Sauvignon blanc no 'one trick pony'
My good friends and tasting buddies Messrs Collins and McLaren recently attended a Sunday tasting with friends (which, sadly, I was unable to attend). The theme was 'What I want to drink more of in...
Artisanal organic natural wine going mainstream
Artisanal organic natural wine going mainstream
Flavoursome and exciting, natural wine is the artisanal alternative that is steadily becoming more mainstream, writes Rosie Herdman.
Attention to nutrition can help menopause
Attention to nutrition can help menopause
Menopause is a time when a woman's oestrogen levels begin to surge and plummet for a while before they begin a permanent decline, Deanna Copland writes.
Growth in craft beer almost trebles in five years
Growth in craft beer almost trebles in five years
The volumes of craft beer produced over the past five years has almost trebled, Stats NZ figures released today show.
Provisions' blueberry bran muffins
Provisions' blueberry bran muffins
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Pork rolls wrapped in bacon
Pork rolls wrapped in bacon
Rich and juicy, these rather special pork rolls are enhanced by the tangy saltiness of cheese and bacon plus the sultry sweetness of sultanas.
Southeast Asian flavours to enjoy
Southeast Asian flavours to enjoy
Award-winning restaurant White and Wong's is sharing some of its favourite recipes in a new cookbook.
Cool and refreshing
Cool and refreshing
The recent hot days have had me wavering in my wine choices, with the temperatures seemingly demanding a coolish white, while I'm yearning for a red (popping a red into the fridge for 15 minutes on...
Plum cake
Plum cake
Plums always make the perfect accompaniment to cakes, as they add moisture and are loaded with flavour. This is another of my favourite recipes.
Revolutionising food wrapping
Revolutionising food wrapping
Mention food packaging and some people's hackles rise over unnecessary layers of plastic or other wrappings.
Little taste for Michelin star style
Little taste for Michelin star style
Why do restaurants keep telling us their chefs have worked somewhere with a Michelin star, asks occasional restaurant critic and judge Simon Wilson.
Turning the tables on diets
Turning the tables on diets
Step away from the fear and embrace the goodness of feel-good wholesome food, Lee Holmes says.
Greek salad
Greek salad
When the sun is shining and the ingredients are in their prime, a simple, yet satisfying, Greek salad hits the spot every time.
Summer dining
Summer dining
Wanaka chef Lucas Parkinson wants to share his passion for sourcing organic, ethical, local, sustainable, seasonal ingredients and creating good food.
What's in a name?
What's in a name?
Glera will mean nothing to most of you - it's the rather dull name for the grape variety that, until 2009, was known as prosecco.
Uncovering the flavours behind national dishes
Uncovering the flavours behind national dishes
When the introduction to a cookbook says ''welcome to the wonderful world of faking it'' you wonder what you are going to get.
Blend Cafe's beetroot and feta tart
Blend Cafe's beetroot and feta tart
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
From goldfields to vineyards
From goldfields to vineyards
Fresh beer columnist Ric Oram has turned his attention to telling the stories behind the vineyards in the Cromwell Basin in his latest book, Rabbits to Reds: Cromwell Basin Vineyards. In this...
Barbecue corn with chipotle butter
Barbecue corn with chipotle butter
Corn is sweet, juicy and inexpensive at the moment. Barbecuing it is such a great way to enhance the natural flavour with a little smokiness.