I haven’t gone away, my column has just changed from weekly to monthly so the format of the column is…

This month, I’m featuring wines from two iconic producers – Sir George Fistonich, and Pegasus Bay’s Donaldson Family. Sir George…

The image of over-cooked, flavourless hospital food or boarding school meals springs to mind when I think of any sort of institutional cooking, but a visit to a modern retirement village blew those perceptions out the window.

Pinu and his wife, Nasrin Mary, own Muesli & Co., an innovative business that has a range of specialist mueslis and granolas in tasty flavours, including a couple designed to use in savoury dishes. More about that later.

Last week I told you about some of the restaurants I have visited in the last few weeks, obviously while…

a small- scale contemporary market garden business called Joyful Little Leaves that has grown almost as fast as the crops they grow.

New Zealand Chef Peter Gordon is considered, world-wide, the father of fusion cuisine, a cuisine that combines elements of different culinary…

And the winner is! A few weeks ago I wrote about the Nelson medal winners at the annual Outstanding Food…