Apple crumble cake
Apple crumble cake
I used Granny Smith apples in this, and it was outstanding. It is very easy to make and is delicious for afternoon tea or served warm as a dessert.
Food & Wine
Any port in a storm
Any port in a storm
Late April saw news filtering out from Portugal of the two major port companies declaring their 2016 Vintage Ports across all the wineries in their portfolios.
Has meat met its match?
Has meat met its match?
Meat and milk from animals grown on farms may well be a thing of the past for many people when the new products of cellular agriculture come on stream in an estimated four or five years, Charmian Smith writes.
Ruby red and full of goodness
Ruby red and full of goodness
Allyson Gofton looks at New Zealand's fascination with beetroot.
Marbeck's cheese rolls
Marbeck's cheese rolls
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Fragrant roasted rhubarb
Fragrant roasted rhubarb
Rhubarb is in season and it adds so much to our winter menu. With its tangy notes and pinkish hues it not only works well in sweets, but also surprisingly well alongside savoury ingredients, too.
Value for money that covers bases
Value for money that covers bases
Putting together today's tasting felt a bit like covering all the bases - four wines that hit the value-for-money button (and will all probably sell on special for less than $15); check.
Vegetarian fare the slow way
Vegetarian fare the slow way
While most people think slow cookers are most useful for cooking tough cuts of meat, they also do equally well cooking vegetables, Australian food writer and stylist Kathy Holder says.
Good Earth’s creamy curried parsnip soup
Good Earth’s creamy curried parsnip soup
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Fox fans in deliciously sweet venture
Fox fans in deliciously sweet venture
One couple has turned their love for foxes and chocolate into a delicious business.
Korean cooking made simple
Korean cooking made simple
Caroline Hwang is out to prove cooking Korean food is not complicated or difficult.
Que syrah, syrah
Que syrah, syrah
I note that a collective of syrah producers recently met in Auckland to discuss promotion and market penetration in New Zealand, enlisting the help of some of our senior masters of wine.
Harissa baked eggplants with tahini dressing
Harissa baked eggplants with tahini dressing
This is a fresh, fragrant and flavoursome stuffed eggplant recipe.
Carrot and apple puree
Carrot and apple puree
This is an old recipe I was given years ago. It is a wonderfully lively side dish to roast pork or a bowl of wilted greens.
Quorn revoluton: The rise of fake meat
Quorn revoluton: The rise of fake meat
Quorn is part of a booming industry of meat alternatives, but many of these products are a far cry from the idea of a natural, plant-based diet, Joanna Blythman, of The Guardian discovers.
No need to get complicated
No need to get complicated
The title of French chef Stephane Reynaud's latest cookbook means what it says: One Knife, One Pot, One Dish.
Obsess Cafe's Pinky Bar slice
Obsess Cafe's Pinky Bar slice
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Australian reds warm up winter
Australian reds warm up winter
We've had a delightful autumn this year, largely holding the inevitability of winter at bay. Yet with the gathering gloom of the shortest day less than a month away, winter's icy grip is looming.
Winter greens with lentils and spice
Winter greens with lentils and spice
Top up your nutrition on these cooler days with this tasty and fragrant dish.
Pond to plate: dinner is paradise
Pond to plate: dinner is paradise
Mid Canterbury hunter Dean Rattray and Braided Rivers head chef Josh Martin feature in a Fish & Game New Zealand promotion about the annual Game Bird Food Festival, which runs during duck season.