Plum roll, please
Plum roll, please
If there is one thing worth celebrating about the end of summer, it’s the glut of plums and their many and varied uses — including these two sweet treats.
Food & Wine
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Let summer flavours linger
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Let summer flavours linger
One of the best ways to make summer feel endless is to keep cooking summery meals. With daylight saving coming to an end in about a month, why not make the most of it with a barbecue.
‘Vegelante’ vigour
‘Vegelante’ vigour
Eating with the seasons is easy when salad is involved, since so much of it is about knowing how to treat the vegetables in the first place, and often doing less with more, Alice Zaslavsky says.
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Rising to the challenge when tasting Riesling
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Rising to the challenge when tasting Riesling
Riesling tastings can be a challenge.
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Tiny Otago town has NZ's best burger
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Tiny Otago town has NZ's best burger
New Zealand’s best burger is being cooked on the Catlins coast right now by a husband-and-wife team.
Why is NZ garlic so expensive?
$4 a bulb: Why is NZ garlic so expensive?
Someone once said shallots are for babies, garlic is for heroes, but you may have to pay heroic prices for the home-grown stuff.
Simple syrup, pastry, ravioli, Caesar dressing
Simple syrup, pastry, ravioli, Caesar dressing
Make a splash in the kitchen - top chefs and cooks share easy ways to take your dinner to the next level.
Cook with Alison Lambert - Greek Salad
Cook with Alison Lambert - Greek Salad
Watch ODT food writer Alison Lambert making a classic Greek Salad and discover even more fresh, local recipes in her book Seasons.
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Sustainability via creativity
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Sustainability via creativity
Co-owner and chef at a top restaurant in Portugal, Dunedin-born George McLeod is passionate about making an impact with zero-waste, sustainable restaurant practices.
The tricks the top chefs employ
The tricks the top chefs employ
Make a splash in the kitchen — top chefs and cooks share easy ways to take your dinner to the next level.
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All things NZ pinot noir, Central Otago wine celebrated
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All things NZ pinot noir, Central Otago wine celebrated
As you read this, a couple of significant events involving New Zealand pinot noir will now be in the rear-vision mirror.
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Herby rice stuffed peppers
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Herby rice stuffed peppers
Summer is the only time I make these, when the peppers are sun-ripened, juicy and sweet.
Rustic wisdom
Rustic wisdom
Australian chef Shannon Martinez has a tattoo dedicated to her food philosophy — NPFP, never pay full price.
Gold, silver won in London
Gold, silver won in London
An Oamaru whisky company has made its mark on the world stage.
Turning lunch leftovers into delicious wins
Turning lunch leftovers into delicious wins
Back to school means back to packing school lunches — and unpacking those inevitable leftovers that make their way home.
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Apricot jam
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Apricot jam
Making jam is really a very simple process.
A super summer salad
A super summer salad
With nutty quinoa, crunchy seeds and plenty of herbs, this salad is a guaranteed crowd pleaser, writes Richard Bainbridge.
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Flavour-filled sav blancs with a golden touch
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Flavour-filled sav blancs with a golden touch
Among the lineup of sav blancs today are a striking trio from Rapaura Springs sporting their brand new gold livery.
Condiments that win compliments
Condiments that win compliments
There is something intensely satisfying in opening the pantry door to see jars of preserves you have made yourself, food writer Rowan Bishop says.
Elspeth Gardyne's Anzac biscuits
Elspeth Gardyne's Anzac biscuits
Elspeth Gardyne served some of her baking featuring oats, including Anzac biscuits, at an Oat Industry Field Day near Gore.
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