Fresh

Pies with purpose

It is not just about pies for Wendy Morgan but all things pastry.

Comforting food for winter

Comforting food for winter

This winter, our Fresh columnists have have dug deep to provide dishes that give that comfort while not stretching our pockets too much.

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Slow-cooked fare for momentous occasions

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Slow-cooked fare for momentous occasions

Deciding to gather immediate family to celebrate my father’s 80th birthday in May came with parameters: Mum and I preferred not to host at either of our Central Otago homes.

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Simple pleasures

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Simple pleasures

Some of the best winter meals come from the simplest beginnings.

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The evening in done right

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The evening in done right

Choosing to staying in means you’re in charge when it comes to wine choice - be it your favourite cheap and cheerful quaffer, a splurge, or trying something new.

Classic afternoon tea treat

Everyone’s mum had their favourite pikelet recipe - but if you cannot find yours, try this one.

Embracing that sugar high

In winter sometimes there is nothing like a hot drink and sweet treat to lift your spirits.

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Budget-friendly feast

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Budget-friendly feast

This winter in our house we’re all about large batch cooking, things that can cook away in the background while we go about our daily tasks.

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Suet? Dripping? Stuff that

The lidded pot went into the oven at 150°C as I thought our stove wouldn’t run slowly enough....

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Suet? Dripping? Stuff that

A century ago, we did things differently - which extended to cooking. Peter Dowden decided to get a taste.

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Kimchi and tofu cabbage rolls

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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.

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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.

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Students give oats a 21st-century makeover

Otago Polytechnic Culinary Arts students’ oat creme stacks on sale at Otago Farmers Market....

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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.

Welcoming treats with Southeast Asian twist

Homesickness and reality TV led Raymond Tan to baking - to make celebratory foods he missed from home and to see if doing so was as hard as the programmes made out.

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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

In Malaysia most households have rice daily, for breakfast, lunch and/or dinner.

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Knife sharpener lives up to promises

HORL German knife sharpener. Photos: Markus Edgar Ruf.

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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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