Food & Wine

Spice of life

When facing the prospect of being on medication for the rest of her life or losing weight, chef and author Anjula Devi chose to lose weight.

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Oven-roasted kamokamo

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Oven-roasted kamokamo

Kamokamo (kumi kumi) are plump and juicy at the moment.

Dinners for cooks who don’t want to

A chat with an ODT-reading neighbour has me taking a different approach to my recipe creation this week.

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Central Otago forges organic farming path

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Central Otago forges organic farming path

Back in 2009 Central Otago Winegrowers Association (COWA) set the goal of having 20% of the Central Otago vineyard area farmed organically by 2020, a goal they surpassed when they hit 23%.

Versatile dressing doubles as a dip

Versatile dressing doubles as a dip

Here’s a salad dressing that will never let you down, writes Helen Graves.

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Stuffed kamokamo

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Stuffed kamokamo

Kamokamo work so well as an edible vessel for stuffing.

Plum roll, please

Plum roll, please

If there is one thing worth celebrating about the end of summer, it’s the glut of plums and their many and varied uses — including these two sweet treats.

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Let summer flavours linger

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Let summer flavours linger

One of the best ways to make summer feel endless is to keep cooking summery meals. With daylight saving coming to an end in about a month, why not make the most of it with a barbecue.

‘Vegelante’ vigour

Melbourne-based food writer and columnist Alice Zaslavsky. PHOTOS: ROCHELLE EAGLE

‘Vegelante’ vigour

Eating with the seasons is easy when salad is involved, since so much of it is about knowing how to treat the vegetables in the first place, and often doing less with more, Alice Zaslavsky says.

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Rising to the challenge when tasting Riesling

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Rising to the challenge when tasting Riesling

Riesling tastings can be a challenge.

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Tiny Otago town has NZ's best burger

Tom and Nicole Peake are serving the nation’s No1 burger in Papatowai. PHOTOS: NICK BROOK

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Tiny Otago town has NZ's best burger

New Zealand’s best burger is being cooked on the Catlins coast right now by a husband-and-wife team.

Why is NZ garlic so expensive?

Garlic has been grown for at least 5000 years.

$4 a bulb: Why is NZ garlic so expensive?

Someone once said shallots are for babies, garlic is for heroes, but you may have to pay heroic prices for the home-grown stuff.

Simple syrup, pastry, ravioli, Caesar dressing

Make a splash in the kitchen - top chefs and cooks share easy ways to take your dinner to the next level.

Cook with Alison Lambert - Greek Salad

Watch ODT food writer Alison Lambert making a classic Greek Salad and discover even more fresh, local recipes in her book Seasons.

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Sustainability via creativity

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Sustainability via creativity

Co-owner and chef at a top restaurant in Portugal, Dunedin-born George McLeod is passionate about making an impact with zero-waste, sustainable restaurant practices.