Ice-creams aiming to scoop competition
Ice-creams aiming to scoop competition
Three Otago ice-cream makers have made the finals of this year’s New Zealand Ice Cream & Gelato Awards.
Food & Wine
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Farm kitchen a dream for chef
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Farm kitchen a dream for chef
Nearly 10 years ago when Fresh first spoke to chef Gus Hayden about his new venture creating boutique luxury preserves, his long-term goal was to establish his own commercial kitchen.
Chocolate toast with olive oil and sea salt
Chocolate toast with olive oil and sea salt
Less of a pudding and more of a late-night snack, this is delicious and a complete doddle to assemble.
Love your leftovers
Love your leftovers
It’s time to get smart with your leftovers and start getting creative in the kitchen, report the team at Love Food Hate Waste NZ.
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Chardonnay makes headway in Central
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Chardonnay makes headway in Central
I do go on about chardonnay having sometimes been cast as an unsung hero in the firmament of Central Otago wine.
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An education in great tastes
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An education in great tastes
Dunedin’s Jackie Jubel is learning at the hands of New Zealand’s top winemakers as she assists in the judging of the New World Wine Awards.
Following in his father’s fry pans
Following in his father’s fry pans
One of the first things Buddy Oliver cooked was scrambled eggs.
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Lemon gems
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Lemon gems
I have my grandmother's gem irons and have many deliciously fond memories of the more traditional ginger gems.
‘World-first’ booking platform launches
‘World-first’ booking platform launches
Booking a table for dinner in Queenstown just became a doddle.
Grapefruit goodness
Grapefruit goodness
Embrace grapefruit’s bite and savour the sour, Penelope Maguire suggests.
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Simple but delicious
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Simple but delicious
This week's recipes from Annabel and Rose Langbein are all about family favourites - easy, warming recipes guaranteed to gain you accolades.
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Sticky apples
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Sticky apples
These poached apples in syrup with lemon are inspired by the Persian apple preserves.
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Tasting history in every sip
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Tasting history in every sip
Gisborne - Tairāwhiti - ‘‘First to see the light’’, as the marketing tagline says, making Gisborne the first city on the mainland to see the sunrise each day.
Craving flavours
Craving flavours
Singaporean cuisine as it is known today has come from a long history of adjusting and adapting and doing things ‘‘to taste’’, Shu Han Lee says.
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One pan chicken with red wine and lentils
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One pan chicken with red wine and lentils
This one pan chicken is rather old-fashioned and comforting but never bland. It soothes but it’s sprightly.
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It’s high time to tap into versatility of tea
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It’s high time to tap into versatility of tea
A revolution is going on in the world of tea.
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Roasted beetroot and white bean dip
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Roasted beetroot and white bean dip
Beetroot are great for adding a bit of colour and cheer to a dull day.
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Hunker down with comfort food
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Hunker down with comfort food
As the temperature has dropped and the days are shorter, there’s nothing quite like hunkering down with a bowl of hearty, warming comfort food.
Better on toast
Better on toast
Everything is better on toast.
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The bold yet food-friendly flavours in Sauvignon Blanc
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The bold yet food-friendly flavours in Sauvignon Blanc
As I write these words, a glance at the long-term forecast reveals the topsy-turvy state of the weather.
