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Kimchi and tofu cabbage rolls
There’s something satisfying about wrapping a simple filling in cabbage and letting it cook gently in broth.
Fresh
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Richer chardonnays pair well with autumn food
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Richer chardonnays pair well with autumn food
Today’s line-up revolves around a quintet of Central Otago offerings along with a interloper from Hawke’s Bay.
Welcoming treats with Southeast Asian twist
Welcoming treats with Southeast Asian twist
Homesickness and reality television led Raymond Tan to baking — to make the celebratory foods he missed from home and to see if doing so was as hard as the programmes made out.
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Students give oats a 21st-century makeover
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Students give oats a 21st-century makeover
As NZ food production is threatened, Dunedin culinary students are looking at ways to support and change perceptions of locally produced products like oats, Rebecca Fox finds.
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Tasty ways to celebrate the longest night
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Tasty ways to celebrate the longest night
The longest night of the year later this month provides a perfect opportunity for a winter feast.
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Feijoa and lime no-churn ice cream
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Feijoa and lime no-churn ice cream
There’s a short window where feijoas are at their best, soft, fragrant and impossible to ignore.
Rice at heart of the table
Rice at heart of the table
In Malaysia most households have rice daily, for breakfast, lunch and/or dinner.
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Knife sharpener lives up to promises
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Knife sharpener lives up to promises
Lifestyle Editor Rebecca Fox tests out a new to New Zealand knife sharpener.
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Emerging grape variety looking promising
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Emerging grape variety looking promising
Among the frontrunners for “alternative or emerging varieties” popping up in New Zealand, Albarino might just have snuck its head into the lead, but only by a nose (forgive the pun).
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Heart and belly fillers
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Heart and belly fillers
Jo Elvin shares some winter recipes from her pop-up lunches at Bannockburn’s Desert Heart vineyard with owner Jane Gill.
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Leek and feta pie
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Leek and feta pie
A simple pie with memories of the flavours of Greece.
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Budget-friendly savoury oats are worth trying
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Budget-friendly savoury oats are worth trying
Oats can be super versatile, high fibre, budget friendly and healthy when made without the adding of dairy or sugar.
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A trio of uncommon joys
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A trio of uncommon joys
I’ve been tasting some of the lesser known (in NZ) grape varieties recently and wanted to showcase three excellent examples that would be great introductions to their respective varieties.
Less healthy choices from decision fatigue
Less healthy choices from decision fatigue
‘‘Decision fatigue’’ could be hurting your health, a nutritionist explains.
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Radicchio salad with feta, toasted seeds and hot honey
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Radicchio salad with feta, toasted seeds and hot honey
This is the kind of salad that wakes everything up.
Rise of the chatbot cook
Rise of the chatbot cook
AI is set to dramatically change the way we eat, from meal planning to shopping lists.
Low key, high on flavour
Low key, high on flavour
Food hailing from the sunny Mediterranean coastline has been placed on a pedestal for decades.
Make it for mum
Make it for mum
As it is Mother’s Day this weekend, here are some simple, easy recipes the family can make for the special someone in their lives.
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Honey and polenta cake with ginger poached feijoas
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Honey and polenta cake with ginger poached feijoas
There’s something about honey cake that suits this time of year.
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Single vineyard wines impress like traditional forebears
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Single vineyard wines impress like traditional forebears
If you follow the Burgundian pinot noir model, then the very finest vineyard sites have proved themselves over hundreds of years, designated Grand Crus or Premier Crus.