Charmian Smith

Charmian Smith talks to British violinist Jack Liebeck about the transformation learning the violin brought about.

"Come to lunch at the stadium and meet the chef,'' was the invitation, so photographer Jane Dawber and I jumped at the chance.

Pundits often decry sauvignon blanc for its simple fruity flavours and crisp acidity, which is just what makes it so attractive to most of us. However, a few stand out for their unexpected complexity and delicious balance. Others vary in style from aggressive to dilute, or from sweetish to lean.

From delicious pork and shrimp dumplings to stinky tofu, from beef noodle soup to iron eggs, Charmian Smith savours some of the culinary delights of Taiwan.

Visiting  wineries in Marlborough recently, I was told people often skipped the chardonnay. Chardonnay may be out of fashion, but it can be a delicious wine if well balanced as most of those in this tasting were.

Wine-maker Quintin Quider is rolling out the barrel. But it is not what you might expect, Charmian Smith reports.

Whether it's for health, ethical or environmental reasons, many people are eating less meat and dairy and heading towards a vegan diet. Charmian Smith talks to chef Tanya Hickman about the joys of, and reasons for, a vegan lifestyle.

With crates of summer fruit at the market and at stalls around Roxburgh and Cromwell, and a glut of some veges in the garden, it's time to get on with preserving. A new book full of ideas for making the most of nature's bounty comes from the kitchens and gardens of rural New Zealand women, A Good Harvest (Random House).

On a visit to Gibbston recently to walk the new river track, I could not resist visiting a few wineries, some familiar and others new to me. There are now nine with tasting rooms in the area and a few others open by appointment - too many to do in a weekend.

Talk about conspicuous consumption - a case of Aqua Panna, Italian mineral water bottled in Tuscany, arrived on my doorstep recently.

Pinot gris needs care. Too often they are highly cropped and overly sweet and alcoholic, but when they are in balance, whether made in a fruity or a more savoury style, they can be delicious.

The irrepressible Peta Mathias has given in to becoming an entertainer.

New Zealand gewurztraminer is typically fragrant with rose petals, ginger, cologne and lychees, but sometimes it's made in a more savoury style with texture and complexity balancing the sometimes outrageous fruit.

It was a glorious autumn day, crisp and slightly misty as the plane landed at Marlborough Airport early in the morning, hot and sunny in the middle of the day and brilliant with golden sunlight in the evening as we left - just the early April weather the winemakers ordered for the start of harvest.

A lively collection of sauvignons turned up for this tasting. Often they are at their best 10-12 months after vintage.

The temperature at which you serve cabernet merlot and similar blends makes a difference to their enjoyability. If they are too cold the tannins can be harsh and grippy, but if they are at room temperature, around 18degC-20degC, the tannins appear softer and the fruit lusher and more aromatic.

Two pie cookbooks landed on my desk recently: Comfort Pie by Scottish writer Kathryn Hawkins (New Holland), and Pie (Penguin) by New Zealander Dean Brettschneider, who styles himself the Global Baker. Both contain information about and recipes for pastry, tips on making pies and even a little history of this ancient means of cooking.

Whether they are shiny dark green, dark with striped paler ribs, or yellow, courgettes are a sure sign of summer.

There's a tongue-in-cheek saying that the first duty of wine is to be red, but I think the first duty of red wine is to be delicious.