Food & Wine

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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

Cake decorators (from left) Sandra Boston, Gillian Belton, Robert Harwood and Helen Corder take a...

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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

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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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

High levels of flame retardants have been found in some items made from recycled black plastic,...

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

Barista Ruoling Chen competes in the Dunedin latte art throw down competition at Strictly Coffee...

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

McKibbon’s by Royalburn — formerly Raeward Fresh Queenstown — owners, from left, Jono Ettema,...

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

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

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.

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Wine awards inspire a bit of thinking pink

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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

To celebrate New Zealand Cheese Month, here is a way to help get your five-a-day in with a punch of flavour.

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Champion rose captures the essence of Te Kano

Te Kano new world wine awards champion rose Central Otago. PHOTO: SUPPLIED

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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

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

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

Remember dinner time as a kid, when a plate of food was far more than just sustenance?

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Raising a toast to drinkable, appealing chardonnays

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Raising a toast to drinkable, appealing chardonnays

A little while back I greatly enjoyed tasting my way through a raft of Central Otago chardonnays. Now we head to Waipara, Marlborough and Hawke’s Bay.

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