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Restaurant Reviews
Restaurant reviewers should strive to eat unnoticed…
Recipe: Peanut butter and jam drops
Makes 36 • 100g unsalted butter, softened • ½ cup smooth peanut butter • 1 ¼ cups brown sugar •…
French town begs for McD's
The French elite may scorn McDonald's for what they see as an economic and gastronomic horror in the same bun, but citizens…
World Bank alarmed as food prices rise
World food prices rose in the first quarter of the year for the first time since their all-time high in August 2012, driven…
Kiwis win at Aussie beer comp + food news (WIN!)
In a massive blow to our Aussie mates, NZ brews have taken out prized positions on the podium at the Australian International…
Food & Wine
Teens brew up job they enjoy
Unable to find jobs they enjoyed, two Auckland teens decided to open their own cafe - for charity.
How to pour the perfect pint
Scientists reveal complex combination of chemicals that make the best foamy head.
NZ's first Sauvignon Blanc
Hard to believe, but it was only 40 years ago that New Zealand's first sauvignon blanc was produced by brothers Ross and…
Dad hates star chef's food
It's frequently voted the world's best restaurant - but Noma's co-founder has revealed that his own father is not a fan…
Nic Watt: Five of the best Japanese ingredients
Japanese cuisine doesn’t have to be complicated; in fact simplicity is what makes the island nation’s…
Recipe: Molten dark chocolate pudding with matcha green tea powder
Serves 6 To grease the moulds • 200g unsalted butter • 1 cup caster sugar Cake batter • 100g unsalted…
Recipe: Lamb cutlets roasted with asian hot pepper spices and sesame spinach
Serves two as a sharing plate I first came across this hot pepper paste at a small donburi restaurant in London. They…
Recipe: Smoked chili roasted kingfish with cucumber and ruby grapefruit salad
Serves 2 For the kingfish • 1 kingfish belly, skin on, or another firm-fleshed, oily fish such as tuna, marlin…
Recipe: White miso soup
Serves 2 Ingredients • 3 tbsp white miso paste • 2 dried shiitake mushrooms • 1 10cm/sq piece dried kombu •…
Would you like lamb brain with that?
Food & Wine Archives
If lambs' brain tacos, sharing plates of bone marrow and a pig's head terrine sound more Fear Factor…
Recipes
Recipe: Basic meatloaf
However humble, the meatloaf has gained classic status…
Recipe: Kokako's Scrambled Tofu with Ponzu Dressing and Spring Onion
Even die-hard meat lovers will enjoy this scrambled…
Leyton Ashley: A sense of place
Forget additives, foam and froth, the success of Craggy…
Recipe: Terroir oysters
New Zealand boasts some of the world's best oysters…
Recipes
Recipe: Duck leg confit, celeriac, roasted quince
Serves 4 • 4 duck legs (skin on) • 2l…
Recipe: Steak with merlot and shallot butter
Makes 6-8 portions • 6-8 good quality beef…
Recipe: Coconut, oat and chia muesli bars
Chia seeds boast a long list of wholesome qualities…
For love of mince on toast
The Topp Twins have extended their repertoire from…
Life & Style
Addiction: To hell and back
With the news that researchers believe they have discovered a compound that could revolutionise the treatments of addiction…
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