Warmth characterises Ethiopian flavours
Charmian Smith discovers how food and culture are interrelated in Ethiopia.
Food & Wine
Wanaka sweet treat cream of the crop
Wanaka sweet treat cream of the crop
Anna Howard has been making ice cream for only 18 months, yet her frozen treats, and one flavour in particular, has been named dairy champion in the Outstanding NZ Food Producer Awards.
Mansfield’s elusive food: historical tidbits
Mansfield’s elusive food: historical tidbits
When I visit a stately home such as Olveston or Larnach’s Castle, I can’t help wondering what food the original owners served when they entertained, writes Charmian Smith.
Worth the wait
Worth the wait
Not all fruit and vege are best eaten as soon as they are picked, writes James Wong.
Supermarket food waste a complex conundrum
Supermarket food waste a complex conundrum
Food waste is a hot topic these days. Food thrown out rather than eaten is not only a waste of money but also of the resources and energy used in its production and distribution and it contributes...
Greater effort, education needed to combat food waste
Greater effort, education needed to combat food waste
How many times do you find you can’t finish what’s on your plate when you are eating out?
Going with the flow
Going with the flow
When Jess Marston got her job as a viticultural cadet in a Blenheim vineyard, little did she know she would soon be featuring on the small screen.
Why do onions make you cry?
Why do onions make you cry?
Ever wondered why onions make you cry?
The science behind a good cup of coffee
The science behind a good cup of coffee
There’s more to making the perfect coffee than you think, write Jamie Foster and Christopher H. Hendon.
From seed to table
From seed to table
Despite an extremely difficult 2019, Michael Van de Elzen and his wife Belinda are roaring into the ’20s with the opening of the Good From Scratch Cookery School. Andrew Glenn reports.
Care in later years
Care in later years
It may come as a surprise that many older people suffer from malnutrition. Charmian Smith talks to Dr Sue MacDonell, of the human nutrition department at the University of Otago.
Leaving the ego at home
Leaving the ego at home
New year, new you. Now is the time to practise gratitude and give yourself permission to slow down, writes Deanna Copland.
Studies on rats suggest too much sugar leads to addiction, withdrawal
Studies on rats suggest too much sugar leads to addiction, withdrawal
If you have indulged that sweet tooth over Christmas and have decided to give up sweets as a result, Jordan Gaines Lewis tells what you can expect over the next 40 days.
Sparkling water can harm your teeth
Sparkling water can harm your teeth
Putting a bit of a sparkle in your water is not trouble free, dental academics find.
Study explores link between sleep, obesity
Study explores link between sleep, obesity
Charmian Smith talks to Prof Rachael Taylor about her research into children, sleep and the risk of obesity.
Starchy staples a sustainable way of living
Starchy staples a sustainable way of living
Carbohydrates have had a bad press recently. However, we shouldn’t be afraid of carbs, Dr Bernard Venn tells Charmian Smith.
Lamb tells a story at long lunch
Lamb tells a story at long lunch
Creating and serving a ‘‘long lunch’’ for more than 20 people is a challenge Bachelor of Culinary Arts second-year students relished last week. They tell Rebecca Fox about the experience.
Re-examining responses to Kiwis going hungry
Re-examining responses to Kiwis going hungry
Most of us don't realise people go hungry in NZ. We don't know how many because there hasn't been a survey for a decade, since the 2008-09 nutrition survey, according to Katharine Cresswell Riol.
Soluble fibre will keep things moving
Soluble fibre will keep things moving
Deanna Copland shares some tips on coping with constipation.
Passion for plant-based foods turned into thriving business
Passion for plant-based foods turned into thriving business
Raw baking enthusiast Hannah Mellsop, of Real Rad Food, is excited about sharing her knowledge when she visits Dunedin next month. She tells Rebecca Fox about her food journey.
