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A fresh take on a fruity classic
This Christmas cake full of dried fruits is probably best left a day before cutting.
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Christmas delights on a friendly budget
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Christmas delights on a friendly budget
Alison Lambert creates an outstanding and memorable Christmas dinner for less.
Say cheese
Say cheese
The New Zealand Specialty Cheesemakers Association has the following tips to create a New Zealand cheese board.
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Pizazz of shiraz suits sizzle
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Pizazz of shiraz suits sizzle
Summer! The barbecue comes out of hibernation and while warmer days trend towards white wines, there is a wonderful synergy between food fresh off the barbecue and Australian shiraz.
Variety is the spice of life
Variety is the spice of life
Joe Trivelli’s recipes for gnocchi with asparagus, sorrel soup and hake and radishes provide vivid colours and fresh flavours to welcome brighter days.
Delectable desserts
Delectable desserts
There is nothing like a show-stopping Christmas dessert to finish off a celebration dinner. Here are some of Fresh’s favourites.
Gifts that keep on giving
Gifts that keep on giving
Making your own Christmas gifts can be so satisfying.
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The bits on the side
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The bits on the side
Turkey and ham usually get top billing on a Christmas menu, but Jo Elwin likes the sides to steal the show.
Sweet inspiration for Christmas from Fresh
Sweet inspiration for Christmas from Fresh
Fresh Christmas gives you plenty of inspiration for the festive season. From budget friendly fare, to delicious desserts and stunning side dishes, plus great wine to go with the perfect cheese board.
Kitchen at heart of student memories
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...
