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Cooking 101

Food & WineSeptember 24

Spicing up your salad life

This recipe is guaranteed to delight your palate and provide you with a nutrient-dense fibre boost, Otago Polytechnic Culinary Arts student Annalise Jose says.
Spicing up your salad life
Spicing up your salad life
Food & WineJuly 23

Classic comfort food

At the end of a cold day, is there anything better than a rich, creamy, heart-warming risotto,  asks Otago Polytechnic culinary arts student Alesha Ruddenklau.
Classic comfort food
Classic comfort food
Food & WineJune 11

Ultimate afternoon tea treat

We all know and love banana bread but this recipe by Otago Polytechnic culinary arts student Alesha Ruddenklau may just take top spot.
Ultimate afternoon tea treat
Ultimate afternoon tea treat
Food & WineDecember 4

Retro Kiwi Christmas

Otago Polytechnic culinary arts students Euan Fraser and Jessica Alicia celebrate a Kiwi favourite - Jelly Tip ice cream - by reinventing it as a guilt-free vegan treat for today’s modern tastes.
Retro Kiwi Christmas
Retro Kiwi Christmas
Food & WineNovember 13

Not-so guilty pleasure

Otago Polytechnic’s culinary arts students Euan Fraser and Jessica Alicia revisit the peanut butter cookie and rethink its formulation for the 21st century.
Not-so guilty pleasure
Not-so guilty pleasure
Food & WineSeptember 25

Healthy twist to old favourite

The humble chicken nugget is always a favourite with children, but it's not the healthiest treat.
Healthy twist to old favourite
Healthy twist to old favourite
Food & WineJuly 3

Healthy take on a classic

With winter upon us, students from the bachelor of culinary arts programme at Otago Polytechnic have designed this 101 winter warmer dish which is perfect for a cosy night in.
Healthy take on a classic
Healthy take on a classic
Food & WineJune 5

Harissa baked eggplants with tahini dressing

This is a fresh, fragrant and flavoursome stuffed eggplant recipe.
Harissa baked eggplants with tahini dressing
Harissa baked eggplants with tahini dressing
Food & WineMay 8

Healthy indulgence

Today’s Cooking 101 is brought to you by Jessica Alicia, Sophie James and Euan Fraser, who are completing their bachelor of culinary arts degrees at Otago Polytechnic.
Healthy indulgence
Healthy indulgence
Food & WineMarch 27

Blending savoury and sweet

Inspired by the sushi balls and savoury flavours in Japanese desserts, today’s 101 comes to us from Food Design Institute bachelor of culinary arts student Sophie James.
Blending savoury and sweet
Blending savoury and sweet
Food & WineMarch 13

Luxury hot chocolate drinks

Daniel Pfyl, of the Otago Polytechnic Food Design Institute, shares some professional techniques to make your Easter and autumn hot drinks easier and yummier.
Luxury hot chocolate drinks
Luxury hot chocolate drinks
Food & WineFebruary 27

Full of vegetable goodness

Sophie McLennan shows how to make a beetroot tart with lemon mascarpone that's packed with a rich and refreshing flavour while removing some of the guilt.
Full of vegetable goodness
Full of vegetable goodness
Food & WineNovember 28

Roll up for Christmas

With Christmas  looming, many of us will be heading into the kitchen to whip up a batch of chocolate truffles. In today’s 101, Grace Tarbotton shows how to make an alternative to the chocolate treat using pistachio nuts and matcha powder.
Roll up for Christmas
Roll up for Christmas
Food & WineOctober 31

Halloumi steps up

In today’s 101,  Grace Tarbotton shows us how to make halloumi French fries as an alternative to the traditional potato version.
Halloumi steps up
Halloumi steps up
Food & WineOctober 3

Cooking up a revolution

Sick of the daily grind of working in a kitchen, Dylan Malcolm is experimenting with an innovative pop-up. He talks to Rebecca Fox.
Cooking up a revolution
Cooking up a revolution
Food & WineSeptember 5

Spice it up for dinner

In the colder months of winter many of us have a repertoire of go-to dishes that not only warm our bodies, but fuel the soul with a sense of comfort.
Spice it up for dinner
Spice it up for dinner
Food & WineAugust 1

Smoke and fire

Since early times, mankind has been drawn to the primal flavours of meat and smoke. Hanging the spoils of the hunt over an open fire to keep predators away was a common practice.
Smoke and fire
Smoke and fire
Food & WineJuly 4

Hot dish born of passion

In today’s 101, Jonno Clench show us how to make Nashville fried chicken.
Hot dish born of passion
Hot dish born of passion
Food & WineApril 4

Flatbread to feed the family

With Easter, Anzac Day and school holidays coming up this month this alternative to pizza is a fantastic option whether at the campground, crib or at home.
Flatbread to feed the family
Flatbread to feed the family
Food & WineJanuary 10

Rolling out the flavours

In a final year project, three Otago Polytechnic students created a fusion of tastes for Dunedin’s streets.
Rolling out the flavours
Rolling out the flavours
Food & WineDecember 13

Green smoothie bowl

Ruth Foerg, a second-year bachelor of culinary arts student at Otago Polytechnic, shows how to make a green smoothie bowl.
Green smoothie bowl
Green smoothie bowl
Food & WineNovember 22

Principled cooking

Artisan producer and third-year bachelor of culinary arts student Nicky Keith holds two principles dear in her approach to cooking: using sustainably produced local products and remembering her heritage.
Principled cooking
Principled cooking
Food & WineOctober 18

Coffee and caramel locust ice cream with cinnamon cricket cone

Today’s 101 recipe is brought to you by bachelor of culinary art student Finn Boyle, who wants to challenge our cultural views of eating insects.
Coffee and caramel locust ice cream with cinnamon cricket cone
Coffee and caramel locust ice cream with cinnamon cricket cone
Food & WineSeptember 20

When you fancy a little something...

Do you sometimes wish you could still eat tasty sweet or salty treats without having the guilt of eating unhealthy foods?
When you fancy a little something...
When you fancy a little something...
Food & WineAugust 16

The art of food design

Daniel Pfyl, senior lecturer at the Otago Polytechnic’s Food Institute, has handed over the baton of Cooking 101 to students in their final year of a culinary arts degree.
The art of food design
The art of food design