Oysters off the menu over fishery concerns
Oysters off the menu over fishery concerns
A popular Auckland restaurant has taken Bluff oysters off the menu, after Ngāi Tahu revealed it's not harvesting the seafood this season.
Food & Wine
Tomatoes to savour
Tomatoes to savour
Nigel Slater’s summer tomato recipes aim to to enrich the soul.
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Oven-roasted kamokamo
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Oven-roasted kamokamo
Kamokamo (kumi kumi) are plump and juicy at the moment.
Bluff Oyster Festival’s alcohol licence at risk
Bluff Oyster Festival’s alcohol licence at risk
The popular Bluff Oyster and Food Festival risks losing its ability to sell alcohol after digging its toes in over glassware for beverages.
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Central Otago forges organic farming path
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Central Otago forges organic farming path
Back in 2009 Central Otago Winegrowers Association (COWA) set the goal of having 20% of the Central Otago vineyard area farmed organically by 2020, a goal they surpassed when they hit 23%.
Dinners for cooks who don’t want to
Dinners for cooks who don’t want to
A chat with an ODT-reading neighbour has me taking a different approach to my recipe creation this week.
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Queenstown restaurateurs bite back
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Queenstown restaurateurs bite back
Suggestions by a Wānaka hospitality owner that Queenstown restaurants deliberately rip off tourists are sticking in the craw on the other side of the hill.
Spice of life
Spice of life
When facing the prospect of being on medication for the rest of her life or losing weight, chef and author Anjula Devi chose to lose weight.
Versatile dressing doubles as a dip
Versatile dressing doubles as a dip
Here’s a salad dressing that will never let you down, writes Helen Graves.
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Stuffed kamokamo
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Stuffed kamokamo
Kamokamo work so well as an edible vessel for stuffing.
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.
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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.
