Kitchen at heart of student memories
As Grace Bean wraps up her third year studying culinary arts in Dunedin, it feels fitting to reflect on the wild, wonderful journey it’s been, she writes.
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Watercress soup
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Watercress soup
Watercress is fantastic at the moment. It can be eaten raw in a sandwich or tossed through your salads. It is also great incorporated into soups as I have done here. It has...
Serving good hearty kai
Serving good hearty kai
Christall Lowe’s new book dives deep into her family’s storehouse of kai.
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Showcasing the diversity of Waitaki Valley wines
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Showcasing the diversity of Waitaki Valley wines
I think this happens to me every year: one minute it’s early spring, the next Christmas feels like it’s knocking on the door.
Connectivity key to longevity
Connectivity key to longevity
We can improve our lives by learning from ancient communities, writes organic cook Hagar Ozri.
Brew marks 100 years of Four Square brand
Brew marks 100 years of Four Square brand
On July 4, 100 years ago, a bloke called Heaton Barker idly drew a square around the date on his desk while on the phone discussing the formation of a grocers’ co-operative buying group.
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A book for all seasons
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A book for all seasons
Fresh contributor Alison Lambert celebrates the launch of her very first cookbook Seasons. She talks to Rebecca Fox about her food journey.
Wholefood without fuss
Wholefood without fuss
Nose-to-tail, wholefood and no-fuss cooking is best. That is Scott Gooding’s food philosophy today but it took a long time to get there.
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Recognition of wine ‘real kudos to the whole team’
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Recognition of wine ‘real kudos to the whole team’
Central Otago winemaker Matt Connell is having a great year with his wines, winning national and international awards. Rebecca Fox catches up with him.
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Pinot gris busy making its mark
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Pinot gris busy making its mark
Tasting through this selection of pinot gris, I found myself thinking back to the early 2000s when I was involved with a wine business that worked with local restaurants on their wine lists.
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Combining skills, knowledge to create edible art
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Combining skills, knowledge to create edible art
Cake decorators from around New Zealand descended on Dunedin recently for a national conference to share ideas, compete and learn. Rebecca Fox discovered the dedication and hours that go into...
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An elderflower bounty
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An elderflower bounty
Penelope Maguire makes the most of an elderflower obsession.
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Asparagus, watercress and grapefruit salad
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Asparagus, watercress and grapefruit salad
This is another of my salads where is have a wonderful array of seasonal ingredients which when combined creates a salad full of powerful flavours and textures.
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Contest tests mettle
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Contest tests mettle
In early October, 14 local (one even drove from Bannockburn for the event) wine enthusiasts gathered at the home of last year’s winner, David Tasker, for the annual, hotly contested, Blind Chicken wine options contest.
Why you may need to put your black spatula in the bin
Why you may need to put your black spatula in the bin
Another day, another toxin trying to kill us. This time a deadly compound might be lurking in that quiet, cheap workhorse of the kitchen - your trusty black spatula.
Art of the swirl focus of competition
Art of the swirl focus of competition
A group of baristas have put the idea of drinking their art to the test.
History in making at gourmet grocer
History in making at gourmet grocer
It's a case of back to the future for one long-established gourmet grocer, which has had a change of name, and a couple of new names added to the mix.
Festive freezing
Festive freezing
We’re heading into the festive season, heightening the chance of leftovers. The folks at Love Food Hate Waste have some ideas about how to make them last.
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Rhubarb and strawberry cobbler
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Rhubarb and strawberry cobbler
Rhubarb and strawberries work together so well. The tartness from the rhubarb mingles with the sweeter notes of the strawberries.
Baking in the creativity
Baking in the creativity
While Breast Cancer Awareness Month is coming to an end, there is no reason to end the season of pink bakes and being creative with sweet treats, as Hetal Vasavada shows us.
