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.
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.
We all know and love banana bread but this recipe by Otago Polytechnic culinary arts student Alesha Ruddenklau may just take top spot.
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.
Otago Polytechnic’s culinary arts students Euan Fraser and Jessica Alicia revisit the peanut butter cookie and rethink its formulation for the 21st century.
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.
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.
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.
Daniel Pfyl, of the Otago Polytechnic Food Design Institute, shares some professional techniques to make your Easter and autumn hot drinks easier and yummier.
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.
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...
In today’s 101, Grace Tarbotton shows us how to make halloumi French fries as an alternative to the traditional potato version.
Sick of the daily grind of working in a kitchen, Dylan Malcolm is experimenting with an innovative pop-up. He talks to Rebecca Fox.
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.
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.
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.