Food & Wine

Is prosciutto a fish?

I probably have the least sophisticated palate of any adult I know.

What does the Pope's army eat?

A new Swiss Guard cookbook reveals Vatican culinary tastes and treats.

Home cooking change applauded

Kiwis are spending more time in the kitchen and experimenting with new recipes, a new survey has found.

Meet the Double Down Dog

The latest Frankenfood is actually a frank-in-food.

Bay has a pronounced wine advantage

Hawke's Bay being easy to pronounce in Mandarin may be its biggest advantage in selling its great wine.

Lord of the fries

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

What's really in McDonald's fries

French fries in the US may contain a whopping number of ingredients, but we in NZ have just three.

Koftes: Stick with it

lamb koftes

Jenny Garing responds to readers' kitchen queries. This week: koftes and other skewered foods to cook on the barbecue.

When summer fruit abounds

strawberry shortcake

Let strawberries and nectarines shine with these great recipes.

Festival promises tasty seafood treats

Around 30,000 fresh oysters will be devoured on Auckland’s waterfront this weekend at the annual Seafood Festival.

All about sweetcorn

Try these five delicious ideas for that top summer treat - fresh sweetcorn.

What to eat when you're poorly

Is it "starve a fever and feed a cold", or "starve a cold and feed a fever"? Turns out, it's neither.

Pledge your chard allegiance

Are the modern upstarts set to dethrone the ripe-and-retro chardonnay stalwarts?

Wine museum features region

A French film crew has touched down in Marlborough, putting the region's wine industry in the spotlight.

Is this the weirdest cake ever made?

It's see-through, has the texture of a water balloon and disappears if you don't eat it in 30 minutes. What kind of sorcery is this?

3 ways with... salad dressings

Dress to impress: Clockwise from left: lemon, tahini and yoghurt  dressing; classic vinaigrette; chipotle mayo.

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

Pleasure and pain: why some like it hot

For many people, eating spicy, hot stuff creates a kind of masochistic thrill.

Recipe: Tabbouleh & prawn salad


Cracked wheat, parsley, mint and prawns make a stunningly fresh, tangy salad combo.

Five perfect peach recipes

From dinner to dessert: great recipes that let our favourite summer stonefruit do all the talking.

Mango passionfruit froyo


Good froyo is just like eating yoghurt and fresh fruit, only more fun.

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