Spicing up your salad life
This recipe is guaranteed to delight your palate and provide you with a nutrient-dense fibre boost, Otago Polytechnic Culinary Arts student Annalise Jose says.
Cooking 101
Classic comfort food
Classic comfort food
At the end of a cold day, is there anything better than a rich, creamy, heart-warming risotto, asks Otago Polytechnic culinary arts student Alesha Ruddenklau.
Ultimate afternoon tea treat
Ultimate afternoon tea treat
We all know and love banana bread but this recipe by Otago Polytechnic culinary arts student Alesha Ruddenklau may just take top spot.
Retro Kiwi Christmas
Retro Kiwi Christmas
Otago Polytechnic culinary arts students Euan Fraser and Jessica Alicia celebrate a Kiwi favourite - Jelly Tip ice cream - by reinventing it as a guilt-free vegan treat for today’s modern tastes.
Not-so guilty pleasure
Not-so guilty pleasure
Otago Polytechnic’s culinary arts students Euan Fraser and Jessica Alicia revisit the peanut butter cookie and rethink its formulation for the 21st century.
Healthy twist to old favourite
Healthy twist to old favourite
The humble chicken nugget is always a favourite with children, but it's not the healthiest treat.
Healthy take on a classic
Healthy take on a classic
With winter upon us, students from the bachelor of culinary arts programme at Otago Polytechnic have designed this 101 winter warmer dish which is perfect for a cosy night in.
Harissa baked eggplants with tahini dressing
Harissa baked eggplants with tahini dressing
This is a fresh, fragrant and flavoursome stuffed eggplant recipe.
Healthy indulgence
Healthy indulgence
Today’s Cooking 101 is brought to you by Jessica Alicia, Sophie James and Euan Fraser, who are completing their bachelor of culinary arts degrees at Otago Polytechnic.
Blending savoury and sweet
Blending savoury and sweet
Inspired by the sushi balls and savoury flavours in Japanese desserts, today’s 101 comes to us from Food Design Institute bachelor of culinary arts student Sophie James.
Luxury hot chocolate drinks
Luxury hot chocolate drinks
Daniel Pfyl, of the Otago Polytechnic Food Design Institute, shares some professional techniques to make your Easter and autumn hot drinks easier and yummier.
Full of vegetable goodness
Full of vegetable goodness
Sophie McLennan shows how to make a beetroot tart with lemon mascarpone that's packed with a rich and refreshing flavour while removing some of the guilt.
Roll up for Christmas
Roll up for Christmas
With Christmas looming, many of us will be heading into the kitchen to whip up a batch of chocolate truffles. In today’s 101, Grace Tarbotton shows how to make an alternative to the chocolate...
Halloumi steps up
Halloumi steps up
In today’s 101, Grace Tarbotton shows us how to make halloumi French fries as an alternative to the traditional potato version.
Cooking up a revolution
Cooking up a revolution
Sick of the daily grind of working in a kitchen, Dylan Malcolm is experimenting with an innovative pop-up. He talks to Rebecca Fox.
Spice it up for dinner
Spice it up for dinner
In the colder months of winter many of us have a repertoire of go-to dishes that not only warm our bodies, but fuel the soul with a sense of comfort.
Smoke and fire
Smoke and fire
Since early times, mankind has been drawn to the primal flavours of meat and smoke. Hanging the spoils of the hunt over an open fire to keep predators away was a common practice.
Hot dish born of passion
Hot dish born of passion
In today’s 101, Jonno Clench show us how to make Nashville fried chicken.
Flatbread to feed the family
Flatbread to feed the family
With Easter, Anzac Day and school holidays coming up this month this alternative to pizza is a fantastic option whether at the campground, crib or at home.
Rolling out the flavours
Rolling out the flavours
In a final year project, three Otago Polytechnic students created a fusion of tastes for Dunedin’s streets.