Marlborough restaurants have been adapting and expanding their menus to cater for the latest fad diets.
Flatters and young marrieds often ask me how they can keep their weekly food bill in check. Here are 10 ideas.
Have you ever wondered how meat cuts acquired their names? Some are confusing and controversial.
Famous foodie gets a taste of Marlborough
Foodie fans can feast on Marlborough's culinary classics from Yealands wine to liquorice-tasting garlic and Marlborough Sounds mussels on Sky's Food TV next week.
A selection of new international ideas for the deliciously versatile kiwifruit.
Generally speaking, Kiwis believe in the idea of a fair go. So it is no great surprise that Fairtrade imported goods are gaining in popularity.
Jan Bilton takes some less common ingredients and makes some uncommonly tasty dishes.
Restaurateur says unmoderated and negative comments could cost jobs and close businesses.
Luckily, vitamin C-rich citrus fruits are abundant at this time of the year.
Selaks NZ Roast Day (Sunday, August 3) celebrates our favourite cook-up, and is an occasion to enjoy with family and friends.
Surprise planned for Saint Clair revamp
Saint Clair Cellar Door and Cafe will be closing for eight weeks so it can get a fresh coat of paint and an extended kitchen.
I regularly attend at least two of the three annual Food Shows and I am delighted that the number of foodie fans attending just keeps increasing.
Long and slow - what a delicious and easy way to make a meal
Although they're members of the lily family, leeks, onions and shallots have characteristics that make them more distant cousins than siblings.
JAN BILTON - The Marlborough Express
Baking is much more of a scientific experiment than cooking the evening meal.
Risotto is one of my favourite dishes especially for lunch on a cold winter's day.
Whether spicy and exotic or simple and home grown, a cup of broth is perfect in cold weather.
We are so lucky that New Zealand cheesemakers are constantly producing new tastebud temptations.
A Blenheim man who has been growing pumpkins for more than 50 years was flummoxed when a giant pumpkin produced a sprouting green seed.
Stuart Cliffin, chef at popular waterfront restaurant Relish, takes us through the creation of one of his signature desserts.