Spring has been around for a few weeks but Labour Weekend is the time food and beverage businesses shake off the effects of a sleepy winter, especially this year, and throw their doors open to the public for the upcoming…
At home we tend to eat a reasonable amount of vegetarian food, things like salads and risotto regularly appear on our dinner table but I am absolutely certain the one thing that will stop me ever becoming vegan is cheese.…
Seifried Estate Family Winemakers are among the early pioneers of the modern winemaking era in Nelson, and indeed, New Zealand. They are also the largest wine producer in the Nelson Region and a couple of things about their recent awards…
There are a huge range of eggs to choose from at the supermarkets, but in the Nelson Tasman region we are lucky to have a handful of outstanding free range egg producers whose operations are very small but the quality…
A dictionary definition of a butcher is a person whose trade is cutting up and selling meat in a shop so how can a butcher produce vegetarian products? I asked Maria Rollin from The Vegetarian Butcher in Hardy St exactly…
A few weeks ago Ursula Schwarzenbach asked me if I would like to visit them to taste their 2020 vintage wines, of course I said yes (who wouldn’t!) so last week I met Ursula and her husband Daniel at their…
Daylight saving starts on the 27th September so that means in just over a week we are going to be spending more time outside and for us that means more time cooking on the bbq. This week’s recipe is our…
This week’s recipe from Hopgood’s & Co is for Tomato & Eggplant Risotto with parmesan & basil. Kevin Hopgood says while freshly roasted and chopped tomatoes give more flavour you can substitute them for a can of good quality Italian…
This week’s recipe from Hopgood’s & Co is for Grilled mussels, garlic butter & pangrattato, head chef Aaron Ballantyne says you can make the garlic butter and pangrattato in advance so it’s a very quick, tasty and straightforward dish to…