Thai cuisine meets Britain
Thai cuisine meets Britain
Food is everything to Thai people — it’s what they live and breathe on a daily basis and this has been a strong influence for John Chantarasak.
Food & Wine
Pinot Gris ready to step up at a moment’s notice
Pinot Gris ready to step up at a moment’s notice
My editor contacted me in the lead-up to this edition with the grim news that they’d run out of columns.
Making most of pumpkins
Making most of pumpkins
We grew 17 pumpkins this year!
Lemon freeze
Lemon freeze
Lemons are falling off the tree and are perfect for this recipe.
Food-forest films sow seeds of inspiration
Food-forest films sow seeds of inspiration
A Riverton food-forest is making a positive impact online after two short documentaries went viral online.
Otago hospitality awards set up
Otago hospitality awards set up
For the first time those who work in hospitality in Otago have the opportunity to be recognised for their hard work.
Pasta with cauliflower, leek and a hint of anchovy
Pasta with cauliflower, leek and a hint of anchovy
Before you anchovy haters turn away, you need to give this pasta a try.
Kumara and puha soup
Kumara and puha soup
This favourite cold-weather meal delivers major warmth and richness, Angela Casley says.
Family meals and no stress
Family meals and no stress
As a busy New Zealand mum, Vanya Insull knows as well as anyone that meal times can become battlegrounds so easily.
Texture, mouthfeel part of Chardonnays’ complexity
Texture, mouthfeel part of Chardonnays’ complexity
Chardonnay is a grape where the guiding hand of the winemaker and the techniques they employ are very much part of the final wine.
Chicken, leek & blue cheese pie
Chicken, leek & blue cheese pie
This pie is so good it will probably become a regular dish this winter, Angela Casley says.
Six ways with pumpkin: from brunch to brownies
Six ways with pumpkin: from brunch to brownies
Pumpkins are versatile, long-lasting vegetables — for less than $4 a kilo.
Sweet and sour beetroot
Sweet and sour beetroot
Beetroot can be eaten in so many ways. One of our Kiwi favourites is to bottle it for our summer barbecues.
Creamy mushrooms on grilled ciabatta
Creamy mushrooms on grilled ciabatta
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Rhyme purple with orange
Rhyme purple with orange
Find your comfort zone with silky aubergines followed by a moist orange bundt cake, suggests Nigel Slater.
Pinot noirs show great diversity
Pinot noirs show great diversity
A return to an old love today as my tasting colleagues Messrs Collins, McLaren and I sampled a superb collection of Central Otago Pinot Noirs.
Historical cookery
Historical cookery
Regula Ysewijn is on a mission to bring pudding — the essential British pudding only the British know how to do — back from historical obscurity in to the light of today’s world.
Dunedin butcher to compete in world championships
Dunedin butcher to compete in world championships
A young Dunedin butcher will go to the United States in September to take on the world.
Fresh: Restorative winter warmth - Part 1
Fresh: Restorative winter warmth - Part 1
We're in the full grip of winter now, and Covid and influenza are hitting our schools and workplaces, so we're bringing you this edition of Fresh which is dedicated to all things warm and...
Fresh: Restorative winter warmth - Part 2
Fresh: Restorative winter warmth - Part 2
We're in the full grip of winter now, and Covid and influenza are hitting our schools and workplaces, so we're bringing you this edition of Fresh which is dedicated to all things warm and...
