Food & Wine

Recipe: Beef it up

beef rendang

Unseasonably warm weather plays havoc with meal planning.

Paleo? You should be eating bugs


If you're really going to follow a paleo diet, you ought to be eating bugs, 'lots and lots of bugs'.

Recipe: Hot cross bun pudding

Recipe: Hot cross bun pudding

If for some crazy reason you have leftover hot cross buns this Easter, here's what to do with them.

Make your own Easter eggs


Ever wondered how to make marshmallow Easter eggs at home without any fancy kit? Here's how.

Six big food myths busted


Fructose is bad, coconut oil is good, potatoes are evil and sushi is a great lunch choice ... right?

Recipe: Greek Easter bread


A plaited Easter bread that's so delicious you may be at risk of eating the whole loaf ...

What beer we'd serve Will & Kate


The five Kiwi brews we think the royals should take home with them.

'It was just a shock to us'


Everything fell apart for the usually ultra-consistent Verena Doolabh and Tanisha Kemp on Masterchef last night.

Tangy lemon loaf

Lemon loaf

© Fairfax NZ News

Drizzled with fresh lemon curd, this butterfinger loaf is the perfect zingy treat.

The sweetest treat of them all


© Fairfax NZ News

These delicious chocolate caramel squares are guaranteed to leave you wanting more.

Crumble to melt in the mouth

Apple nut crumble

Doing away with flour and oats in this crumble shows how dietary necessity can reinvigorate an old favourite.

Better health a 'relative' choice

Tofu stir fry

Sometimes the healthy choice is less obvious than thought, but you can't go wrong with a tofu stir fry.

Modern take on gran's treats

Anzac Cake

Gluten-free Paleo blueberry and coconut cake? Grandma would turn in her grave.

Recipe: Tasty winter pie


This lentil shepherd's pie is the perfect thing to whip up on a drab winter's day.

On ancient wine culture

On ancient wine culture

Wine glorious wine: the excavation of a settlement from the Bronze Age has some stories to tell.

How to waste less food


Chef Paul Cooper fills us in on how we can try the nose to tail approach to cooking at home.

DIY creamy vanilla custard


Home-made custard, served warm with pudding, is the ultimate comfort food. Here's how to make it from scratch.

From bean to bar to belly

Wellington Chocolate

The Wellington Chocolate Factory is the new kid on the block.

What's in your fridge?


Every week we ask food heroes what's in theirs, and now we want to know what's in yours...

Action taken over food outlets

tdn food strap

More than 80 complaints have led to action against Christchurch food premises.

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