Hard work serves up national win

Peter Dann, apprentice chef at the Copthorne Hotel, has won the ServiceIQ Apprentice Chef of the Year title.

Hundreds of hours of preparation have paid off for a young Palmerston North chef who won a top cook-off.

Salmon with cauliflower salad

Salmon with roast cauliflower salad

8:27 AM  This succulent fish with roast veggies is more than just a flash in the pan.

Why bitter can be better

Jennifer McLagan's walnut cake.

Food lacks depth without this under-appreciated flavour, says top food writer Jennifer McLagan.

Recipe: Miso braised beef

This delicious slow-cooked brisket takes just five minutes to prepare.

This delicious slow-cooked brisket takes just five minutes to prepare.

Absinthe: Bad boy of liquors

An absinthe frappe: you can either shake this or drop the ingredients in a blender for a slushie.

The anise-and-fennel-flavoured liquor is the most excoriated alcohol in history.

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Recipe: Parmesan courgette fries

PARMESAN COURGETTE FRIES: Much lighter and healthier than your regular deep-fried potato version.

Who needs potato chips when you can make something much healthier with courgettes.

3 ways with... salad dressings

Step away from that bottle of ready-made salad dressing.

Recipe: Prawn tabbouleh

Five perfect peach recipes

readers' recipes

Recipe: the easiest, edible gift stuff nation

STOCKING STUFFERS: Or tummy stuffers, for that matter.

Even my allergic-to-the-kitchen husband could knock these feative treats out.

Recipe: Feel-good stir fry stuff nation

This yummy, veggie stir fry from Kat Guise is a quick meal that won't hit you too hard in the pocket.

MMM ... MUFFINS: These muffins can be served with cream or yogurt. .

Fruity gluten-free muffins recipe

Yummy home-baked muffins? These gluten-free, grain-free, low sugar muffins are just the thing.


Wine Bill to clarify origins

Marlborough Wine Growers chairman Clive Jones

Wine industry figures expect a new law clarifying a wine's origin to come into force later this year.

Classic Milo stash for $4000

Stockpiling 143 kilos of classic tasting Milo is "money in the bank" for one Opunake man.

Over the past 20 years there have been predictions that a wine cellar is soon to become as Kiwi as a beer fridge, but the shift is yet to happen.

Coming of age

Mature wines are often less flashy and aggressive than they were in their youth, but a whole lot more effective.

food news

Food with history

First Supper at Old St Paul's.

Maclean Fraser thumbs through a well-worn copy of 

Pastry chef wins gold

A pastry chef has won gold at the NZChefs National Salon with gravity defying cakes, and a peculiar ice cream

Loretta's vegetable salad.

From the Menu: Salad with a zing

Roast cauliflower, chargrilled brocolini, spinach, sunflower seeds and tahini dressing makes for a tasty plate.

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