SUBSCRIBER
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.
SUBSCRIBER
SUBSCRIBER
A book for all seasons
SUBSCRIBER
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.
SUBSCRIBER
Pinot gris busy making its mark
SUBSCRIBER
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.
SUBSCRIBER
Combining skills, knowledge to create edible art
SUBSCRIBER
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...
SUBSCRIBER
An elderflower bounty
SUBSCRIBER
An elderflower bounty
Penelope Maguire makes the most of an elderflower obsession.
SUBSCRIBER
Asparagus, watercress and grapefruit salad
SUBSCRIBER
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.
SUBSCRIBER
Contest tests mettle
SUBSCRIBER
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.
SUBSCRIBER
Rhubarb and strawberry cobbler
SUBSCRIBER
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.
SUBSCRIBER
Wine awards inspire a bit of thinking pink
SUBSCRIBER
Wine awards inspire a bit of thinking pink
The 22nd annual New World Wine Awards competition took place in Hawke’s Bay at the beginning of August.
Whipped NZ feta dip
Whipped NZ feta dip
To celebrate New Zealand Cheese Month, here is a way to help get your five-a-day in with a punch of flavour.
SUBSCRIBER
Champion rose captures the essence of Te Kano
SUBSCRIBER
Champion rose captures the essence of Te Kano
He may have grown up a city boy, but winemaker Dave Sutton knows how to make a good rose.
Celebrating UK food
Celebrating UK food
Rick Stein’s television series and book Food Stories is aimed at celebrating the great food they have in the United Kingdom and what the British love to eat today.
Burrata and orange salad
Burrata and orange salad
To celebrate New Zealand Cheese Month, here is a fresh and zesty way to blend cheese into a salad.
Why dinner is the perfect time to play
Why dinner is the perfect time to play
Remember dinner time as a kid, when a plate of food was far more than just sustenance?
Food & Wine
SUBSCRIBER
A book for all seasons
SUBSCRIBER
Pinot gris busy making its mark
