Articles in ‘Food & Wine’

Love or loathe them, it goes without question that this time of the year they are everywhere! Trees in Gardens all over Franklin are laden heavy with glorious green berry type fruit the size, in some cases of small footballs! Feijoa stalls pop up along the roadside as people are inundated with their excesses. So what can you do with such an abundance? We set out to find a little…

How does a perfectly barbecued scotch with fresh summer herbs topped with a zesty homemade labneh sound? Pretty great, right? This lighter dish is perfect for a hot summer’s day, or complete the meal with new potatoes or toasted sourdough and a crunchy green salad. Prep: 12 min. Cook: 8 mins. Serves 4–6. Ingredients Beef 2 x 350g Quality Mark scotch fillet steaks Olive oil for…

A recipe to spice up the traditional steaks on the barbecue this summer. Both salsas complement the beef beautifully, yet offer very different combinations of flavour. We suggest keeping a jar of these on hand over the barbecue season – our guess is you’ll be enjoying them on a range of meals! Prep: 1 hour. Cook: 6 mins. Serves 4–6 Ingredients Beef 800g Quality Mark eye fillet…

It is claimed that we can trace the liquid food of the simple soup back 20,000 years and that is not surprising as the humble dish has been part of our global culinary history since forever. In previous eras the idea of a modern kitchen stocked with all manner of pots, pans and gadgets was a pipe dream for some future time and the grassroots cooks of antiquity generally combined…

With an unmatched selection of independent New Zealand wine and spirits, the Craft’d Wine + Spirits Festival is your chance to sample from hard-to-find bottles, rare vintages and award-winning flavours all together under one roof, for one day, as part of the Elemental AKL festival. Owner and organiser, Sue Duncan says her vision to “celebrate independents” is inspired by the…

INGREDIENTS Orange Base: • 185 g butter • 185 g caster sugar • 3 x 60 g eggs • 185 g self-raising flour • finely-grated zest of 1 x large orange Caramelised feijoas: • 900 g feijoas • 150g sugar • 75 ml water Crumble Topping: • 80g butter • 130 g plain flour • 2 tbsp raw sugar • 2 tbsp desiccated coconut • 1 tsp cinnamon PROCEDURE First Prepare the base. Cream the butter and…