Kitchen confessional
Kitchen confessional
Chelsea Winter is releasing her seventh cookbook Tasty, a project she began in 2021. Fresh asks the mum of two boys about juggling cooking and children.
Food & Wine
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Pancetta grilled asparagus with a soft boiled egg
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Pancetta grilled asparagus with a soft boiled egg
Asparagus is finally hitting our stores, which is a huge celebration as spring is officially here.
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Sweet as strawberries
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Sweet as strawberries
As the weather warms, these sweet strawberry recipes are perfect to share with friends, making them ideal for the social season ahead, Penelope Maguire writes.
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Trying some different things
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Trying some different things
For the curious, there are a handful of wine styles that sit outside the mainstream, offering flavour profiles and textures distinct from the classic wines we have all come to know.
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Cafe shares its scone-making secrets
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Cafe shares its scone-making secrets
On a recent trip to Wellington, Rebecca Fox was lucky to take part in a scone-baking class at the capital’s most famous destination for scones.
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Celebrating spring
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Celebrating spring
Spring is always a magical time of the year - a burst of new growth and energy coaxes us out of hibernation as we look forward to warmer months and the merriment that comes with them.
Crisp green leaf salad with NZ blue cheese dressing
Crisp green leaf salad with NZ blue cheese dressing
To celebrate New Zealand Cheese Month, here is a way to dress up your average green salad.
Spear a thought
Spear a thought
Proper storage and preparation are key to making the most of this celebrated but short-lived seasonal vege, writes the team from Love Food Hate Waste NZ.
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Olive oil blood orange cake
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Olive oil blood orange cake
Olive oil cakes are fantastic as they are moist and offer a wonderful flavour.
Creature comforts
Creature comforts
There is no one comfort food-fits-all, Yotam Ottolenghi has discovered.
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Plenty of potential bottled in young, fresh wines
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Plenty of potential bottled in young, fresh wines
Balancing strategies for working parents
Balancing strategies for working parents
I have a fabulous foodie-friend who lives in Perth and she recently sent me a recipe for a Dutch baby.
Hearty dinner and a sweet treat
Hearty dinner and a sweet treat
Use greens and beans as a base for a warming, thrifty dinner, and nuts and seeds in a good addition to the biscuit tin, suggests Nigel Slater.
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Finding all the right ingredients
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Finding all the right ingredients
As someone who loves the challenge of setting up new restaurants, chef Andrea Cattalini has been involved in some of NZ's top venues. But he's returned to his Italian roots in Arrowtown, he tells Rebecca Fox.
Hooked line and sinker
Hooked line and sinker
Encouraging people to branch out beyond their comfort zones and explore the incredible variety of seafood they have access to is the aim of Anthony Yotis and Laura di Florio Yotis.
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Cold treats continue hot streak
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Cold treats continue hot streak
The finest New Zealand-made ice cream and gelato has been put through its paces and Queenstown ice cream maker Patagonia has continued its winning streak, finds Rebecca Fox.
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Winemaker crown back in Central
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Winemaker crown back in Central
Congratulations to Nina Downer of Felton Road Wines, who has won the NZ Young Viticulturist of the Year competition, bringing the crown back to Central!
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Lemon crumble slice
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Lemon crumble slice
This slice is so easy to whip up, as the crumble base works as the topping.
Mango and coconut tiramisu
Mango and coconut tiramisu
This dessert is a sumptuous treat to serve at your spring dinner party.
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Versatile and oh so moreish
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Versatile and oh so moreish
It's hard to resist the lure of these light, incredibly flavoured little quiches — very, very moreish and able to be served so many ways on so many occasions.
