Food & Wine

Children vulnerable to chemicals

Did you know that it's not just humans that are getting bigger? It's pets, lab animals and urban rats as they too are exposed to chemicals in the food and environment, Dee Copland writes.

Deliciously simple

Simple deliciousness is the aim of British chef Jack Stein.

Pinot noir pleasure

Pinot noir pleasure - tackling a top-quality tasting

My tasting associate Mr Collins and I have been sitting down to a binge of pinot noirs recently ("binge'' - now that's an interesting addition to the collective noun compendium).

Tuppence Cafe's cheese scones

Tuppence Cafe's cheese scones

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

Raw lime and avocado pie

Raw lime and avocado pie

New Zealand limes and avocados are in season. When you combine the two, you end up with a luscious, refreshingly smooth pie, writes Alison Lambert.

Curry in a hurry

Curry in a hurry

The British love their curries as any Kiwi who has travelled knows.

Saving the Classics

Saving the Classics

When I was young, my mother fed us homemade puddings every night. It was a real treat as we had everything from Victoria sponges to fruit crumbles and sago puddings.

Lemon slice

New Zealand lemons are in season and it is hard to turn down a fresh lemon slice. This slice can be served as dessert as it really is outstanding.

Drinking on the job

New World Wine Awards chairman of judges Jim Harre. Photo: The New Zealand Herald

Drinking on the job

Wine judge Jim Harre spills on the good and bad parts of drinking for a job. Melissa Nightingale reports.

Otago rieslings worthy of praise

A couple of weekends ago, I had a thoroughly enjoyable Saturday visiting Central Otago cellar doors.

Ironic Cafe's apple scrolls

Ironic Cafe's apple scrolls

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

Salt's roast tomato soup with feta cream

Salt's roast tomato soup with feta cream

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

Seniors mastering the cooking basics

Senior chefs chop and grate vegetables for coleslaw. At rear are Pip Weber and Craig McLanachan....

Seniors finding inspiration, new skills in cooking classes

Learning to cook is beneficial - whatever your age.

Grilled Savoy cabbage with blue cheese dressing

Remember when blue cheese dressing was all the craze? This simple recipe using the often overlooked Savoy cabbage, dressed with creamy blue cheese dressing really does just work!

Muscat works the gamut of wine styles

Geographers, and those with an interest in the Arab world, will recognise Muscat as the capital of Oman.

Creating real Asian flavours 'isn't magic'

Many years of experiments and tasty discoveries as food writer Jennifer Joyce tried to replicate the amazing flavours of her Asian travels have led to her new book.