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Carrot and fennel soup
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Carrot and fennel soup
Use up the last of the main crop of carrots and team them up with fresh, fragrant fennel.
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A cleanse to help appreciate all food
A cleanse to help appreciate all food
With party season on the horizon Jo Elwin shares some 'detox' recipes that replaces processed crackers, dips filled with additives and preservatives, and cheese.
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New pinot noir vintages from some old favourites
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New pinot noir vintages from some old favourites
I’ve been in the midst of a veritable deluge of pinot noirs recently, which is actually quite a nice place to be.
Fresh NZ cheese and charred red capsicum
Fresh NZ cheese and charred red capsicum
To celebrate New Zealand Cheese Month, here is some dip inspiration for your next platter.
Simple pleasures
Simple pleasures
Jamie Oliver wrote his latest book for one reason - to "help you celebrate the simple joy of cooking".
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.
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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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