Alice Neville tries a multifaceted, dragon-inspired Belgian beer from Waikanae, while Henry Oliver opts for a full, fragrant and ever-so-slightly funky pinot gris from Waipara.
Did you know that all kinds of weird and wonderful shit floats about in the night sky, and you can make beer with it? If you’re into wine, you’ll probably be â€¦
Dietary Requirements is our new monthly podcast in which we eat, drink and talk about it too, with special thanks to Freedom Farms and Fine Wine Delivery Company.
Kraft is introducing a new peanut butter to compete with Bega peanut butter, which due to some business stuff is now producing Kraft's original recipe. Hayden Donnell taste-tested it.
For many in the restaurant industry, Anthony Bourdain's death hit close to home, so a group of hospo friends decided to build something positive out of the sadness.
'Too much of anything is bad, but too much champagne is just right,' according to Mark Twain. Simon Day has a cleansing glass of bubbles (or three) to go with a history lesson on champagne.
Kaitahi's Leonie Matoe explains how her company's innovative products are reviving the use (and growth) of indigenous plant-based ingredients.
With its fascinating regional diversity, New Zealand’s most popular red has evolved into a wine that’s making the world sit up and take notice.
Finally, the definitive ranking of Aotearoa's favourite snack – featuring notes of burnt marshmallow, wet undies and duplicitous giraffes.
Choosing ethically produced meat and eggs at the supermarket is now a no-brainer for many of us, but not so long ago it wasn't even an option.
A select committee has proposed limiting the kinds of products the Consumers' Right to Know (Country of Origin of Food) Bill will apply to, and plenty of folk ain't happy about it.