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Springing into the new season
Spring. A time of renewal, rebirth and growth, lengthening daylight hours and (hopefully) increasing temperatures. What new things might we look forward to on the wine front?
Fresh Winter
Wholesome food for chilly days
Wholesome food for chilly days
One of the joys of winter is a Sunday at home with something yummy in the oven or slow cooker, creating rich and delicious flavours with little or no work from the cook.
Dessert good enough for breakfast
Dessert good enough for breakfast
Former Dunedin student and Masterchef contestant, now pastry chef and food writer, Alice Taylor, has experienced Otago winters so knows a good pudding is essential.
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Cote of many colours
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Cote of many colours
Mark Henderson samples some earthy and spicy French reds.
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Winter veges the star of the show
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Winter veges the star of the show
Winter time is sure upon us and the drastic drop in temperature and shorter days cosied up by the fire call for comforting food.
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Year-round salad and veg
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Year-round salad and veg
Food writer Steph Peirce aims to inspire year-round salads using in-season, fresh ingredients, Rebecca Fox finds.
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Baking bread at the bottom of the world
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Baking bread at the bottom of the world
There are few places more extreme than Antarctica to spend your winter, but former Dunedin chef Paddy Rietveld's in his element. He tells Rebecca Fox about cooking for the winter workforce.
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Baby cakes sure to brighten a winter day
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Baby cakes sure to brighten a winter day
Tart, sharp and very citrussy, these baby cakes are an amazing amalgam of flavours that will brighten up any winter day.
Celebrating good kai with good company
Celebrating good kai with good company
This weekend is Matariki and this year's theme is Matariki Heri Kai - The feast of Matariki. So it seems fitting our latest Fresh edition features many star dishes to share with whānau and friends.
Mid-winter celebration
Mid-winter celebration
Sometimes when the winter gloomies are descending getting friends and family together for a bit mid-winter celebration is a great excuse to break out the special baking.
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Take comfort: pies with wine
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Take comfort: pies with wine
Winter comfort food, says my editor, informing me of the looming deadline for the latest Fresh Winter edition.
Kiwi tradition re-imagined
Kiwi tradition re-imagined
Advice to “Always blow on the pie” has become a classic Kiwi in-joke.
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One-pan meals
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One-pan meals
In winter we crave foods that are more hearty and filling. But with our busy lives and time limits it gets harder and harder to accomplish this.
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Myriad uses for succulent pork
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Myriad uses for succulent pork
Pork cooked in this way is the most delectably, succulent pork I have ever eaten, writes Joan Bishop.
Classic cookie made gluten-free
Classic cookie made gluten-free
A classic cookie if ever there was one.
Spreading warmth in the coldest months
Spreading warmth in the coldest months
The latest special publication of Fresh is all about comfort - nourishing foods, treats and the good ole Kiwi pie.
Wonderful winter warmers
Wonderful winter warmers
Winter for Dunedin chef Alison Lambert is all about big flavours, comfort ingredients and keeping it interesting and joyful.
Lime pickle
Lime pickle
These pickled limes are tangy, fragrant and packed with punch.
Warming and filling offerings
Warming and filling offerings
Otematata Station cook Philippa “Pip” Cameron juggles motherhood with feeding farm hands and musterers.
Time for luscious beauties
Time for luscious beauties
Fortified wines in all their guises, which may seem just a bit too full on in the heat of summer, truly come into their own as the temperature falls.
Fresh Winter
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Springing into the new season
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Cote of many colours
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Winter veges the star of the show
