Hot tips for summer BBQs – Brisket
Just what you need for BBQ season: NIK GRIMMETT on how to select, prepare and cook the tastiest brisket on the planet.
Central Otago Revisited – A Remarkable Romp
PHIL PARKER makes a return trip to the wineries of Central Otago and discovers that it's a remarkable region with remarkable wines.
Singapore style chicken rice – recipe
Having found the tastiest Singapore-style chicken rice (in Singapore), PAT PILCHER has figured out how to replicate it.
Green Mountain Grill’s Daniel Boone Prime Plus REVIEW
NIK GRIMMETT loves his meat barbequed to perfection. In the first of a series, he checks out Green Mountain Grill's latest.
Afghan Biscuits aka Chocolate Roughs
The etymology of these classic New Zealand cookies may be considered controversial in these modern times, so much so that Griffins renamed them ‘roughs’
Akarua Vertical Tasting
PHIL PARKER gets acquainted with Akarua wine in a vertical tasting with a hint of horizontal floor-holding.
What makes this wine great?
The first in a regular series where amateur wine connoisseur PETER GRIFFIN introduces us to some of the wines he loves - and explains
The fat epidemic. It’s complicated.
What’s the solution to New Zealand’s appalling obesity statistics? CARRIE STEELE goes in search of some healthy ideas.
A future for NZ wine tourism?
Before the Covid-19 restrictions, wine writer PHIL PARKER ran a thriving wine tourism operation. Now, he's had to rethink everything.
Tuatara’s Pacific Pale Ale – a tropical idyll
Witchdoctor's crafty beer correspondent HADYN GREEN sups on a uniquely southern hemisphere beer style that more of us should be drinking.
Decadent dessert, or slice of ill health?
With all the delicious and healthy alternatives now available, CARRIE STEELE wonders why chefs are still creating "decadent desserts".
Behmor AB Plus coffee roaster review
Longtime coffee fiend CHARLES JAMESON got a yearning to roast his own beans. Read about his experiences with a popular home roaster.
Cooking the perfect roast spuds
PAT PILCHER knows a good roast spud when he eats one, so it stands to reason that he's a bit of whiz when it
Vertical Take-Off – 12 Years Of Amisfield Pinot Noir
PETER GRIFFIN crowdfunded for a box of wine from Amisfield in Otago and an epic night of winetasting resulted.
We Need Closure – Why Cork Tops Carked It
Ever wondered why we seemed to change from cork tops to steel caps almost overnight in New Zealand? Wine expert PHIL PARKER has the
The Great Burger Odyssey Part 2 – DIY Burger!
In the second part of his Great Burger Odyssey, PAT PILCHER goes all DIY and whips up the ultimate homemade cheeseburger.
Riesling Ripper – Mighty Fine Whites
Are these the greatest white wines on Earth? PETER GRIFFIN samples rieslings from the Mosel Valley and North Canterbury.
The Great Wellington Burger Odyssey: Meat, Greet & Eat
In Part 1 of PAT PILCHER's great burger exposé, top burger chefs reveal their secrets while he fills his face with the best burgers
How To Cook Perfect Rice
Rice is dead easy to cook, right? Maybe, but we've all experienced badly cooked rice. Here's the perfect serving of rice according to PAT
Naked Wine – The Natural Wine Movement
PHIL PARKER delves into the confusing world of the natural wine movement where definitions are loose but there's much to applaud.
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