Stuff.co.nz - Food & Wine
For the sweet-toothed, you may like to mix three finely-chopped chocolate-coated Fry's Turkish Delight bars into this divine pink confection, instead of the pistachios.
Summer's here, so it's time to sit back, relax and maybe crack open a beer - why not one for a good cause?
Superstar British chef Heston Bluementhal spends a lot of time thinking through what happens when food is cooked.
In Dodie Smith's brilliant novel, I Capture The Castle, the impoverished, bohemian Mortmain family is beyond grateful when its wealthy American landlords and neighbours send over a ham at Christmas.
If, like me, you have left the Christmas food planning on the back burner, here are a couple of recipes to pull out of the hat to your guests.
Reader Ellen Howell visits Cafe Te Horo during her travels up the Kapiti Coast. On one particular stop she enjoyed its black forest cake and would like the recipe.
I don't cook a pavlova for dessert for Christmas Day dinner because it is the wonderful Kiwi traditional dessert - even though it is.
An Auckland wine exporter has been found guilty of deliberately procuring deceptive and false wine export documentation related to wine destined for Ireland.
Sophia Walters got a hole lot more than she was expecting when she munched into a bag of her favourite salt and vinegar chips.
The other day I had an insatiable craving for a warmed chocolate lamington served with jam and cream, so I dreamed up this recipe and got straight in the kitchen. Needless to say, it hit the spot.
I can't wait to see how this one will go down. To say you don't like sweetbreads isn't good enough. You haven't tried these sweetbreads. Loving homage sto Fergus Henderson, this for me is one of those death-row meals and one of my favourite treats at this time of year. Glorious, honestly. The peas are starting to come in now – but use peeled broad beans, snow peas, mange tout… anything along these lines is delicious.
I'd always known polenta was a staple dish in Northern Italy but when I recently spent a few sun-soaked days in the Swiss southern canton of Ticino, I realised its popularity crosses that border. They're big on the Slow Food movement in Ticino, and their traditional integrale (wholemeal) yellow, red and blue varieties of cornmeal proudly bear the blue and red Ticinese flag on the packaging. In the local morning market, the longest queue wasn't for cannoli or cheese, but for the stall of an old man selling portions of cooked polenta from a big vat: customers brought their own containers, some so large as to suggest a hearty extended family lunch was on the cards.
OPINION: Can you be an animal lover and still eat meat? It's a question I've been asking all my animal loving, meat eating friends lately.
Frozen drinks have gotten a bad rap over the years. People have seen them as tacky and juvenile. Think of the huge slurpee-type machines at events that churn out neon blue "cocktails" and offer you simultaneous brainfreeze, a blue tongue and impaired motor function, leaving you like an over-stimulated toddler who can't get out of a ball pit by themselves.