Food NewsPeter Gordon: Keep your wellingtons dryI make beef wellington with a mushroom, onion, pork mince, herb and bread stuffing28 Jul 12:00 PM
Food NewsWendyl Wants To Know: Fish tastes like it's smoked, but it isn'tI have had several emails requesting that I look at this product, which is a very ...28 Jul 12:00 PM
Food NewsCHEERS: Bar the bad band pleaseThumping pub rock’s not conducive to supping fine ales and wine23 Jul 12:00 PM
Food NewsWendyl Wants to Know: Massive ingredients list, tiny treatI first bought these to analyse a few weeks ago but my children got to them first, ...22 Jul 12:00 PM
Food NewsDRINK TO THAT: Beer - A home away from homeI find myself in the strange position, at the moment, of feeling vaguely homesick ...22 Jul 12:00 PM
Food NewsPeter Gordon: Getting saucy with porkCan you suggest some other sauces and side dishes to go with roast pork other than the ...21 Jul 12:00 PM
Food NewsCHEERS: Striking the perfect matchBeer and spirits are also great accompaniments to a meal, observes Don Kavanagh16 Jul 12:00 PM
Food NewsWendyl Wants to Know: Taking stock for winter's comfort foodsContinental Stock Pot Chicken $415 Jul 12:00 PM
Food NewsDRINK TO THAT: Rebirth and renewal—RenaissanceIt had been a while since I’d tried any Renaissance beers, until I was prompted ...15 Jul 12:00 PM
Food NewsPeter Gordon: Rising to the occasionI'd love to make a twice-baked cheese soufflé that I had in a restaurant13 Jul 12:00 PM
Food NewsCHEERS: Home, sweet homebrewMany successful brewers started off making a few gallons in their back yards, writes ...09 Jul 12:00 PM
Food NewsWendyl Wants to Know: By gum, no sugar but plenty of sweetenersMost kids like to chew chewing gum08 Jul 12:00 PM
Food NewsDRINK TO THAT: Stout - Out of the blackThe Christchurch earthquake is the gift that keeps on giving when it comes to small ...08 Jul 12:00 PM
Food NewsPeter Gordon: Shelling out a few ideasMy neighbour has loads of beautiful walnuts to use up07 Jul 12:00 PM
Food NewsCHEERS: Misery mulls over companyFight the cold-weather blues with a tasty, warming tipple, says Don Kavanagh02 Jul 12:00 PM
Food NewsWendyl Wants to Know: Artificial sweetener leaves a sour tasteContinental Cook-in-Bag Honey BBQ Chicken$201 Jul 12:00 PM
Food NewsDRINK TO THAT: Grape expectations for cognacFads and fashions have affected many different drinks over the years, but few have ...01 Jul 12:00 PM
Food News3 ways with ... MushroomsMeaty portobello mushrooms are hard to beat stuffed with herby-oniony breadcrumbs, ...30 Jun 09:19 PM
Food NewsPeter Gordon: Pigging out on pork chopsMy pork chop problem: my parents raise a free-range pig each summer30 Jun 12:00 PM
Food NewsDRINK TO THAT: Cider - So, how do you like them apples?"Apples be ripe, nuts be brown24 Jun 12:00 PM
Food NewsWendyl Wants to Know: Buttery smell... but where's the butter?ACT II Butter Lover's Flavour Popcorn$224 Jun 12:00 PM
Food NewsPeter Gordon: Cheese at its most versatileI love the haloumi from Parnell Farmers' Market, and generally just pan-fry it and ...23 Jun 12:00 PM
Food NewsDRINK TO THAT: Gin - rethinking a summer favouriteI had an interesting morning recently, one of those days you think is going to be ...17 Jun 12:00 PM
Food NewsWendyl Wants to Know: This cheesy snack could prove a good choiceGrain Waves Golden Cheddar$217 Jun 12:00 PM
Food NewsPeter Gordon: The proof is in the black puddingI really like black pudding and would love some suggestions for recipes that include it16 Jun 12:00 PM
Food NewsDRINK TO THAT: Wine - Indulging for a good causeWith all the cheap wine that’s doing the rounds these days, it’s nice to ...10 Jun 12:00 PM
