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 PILCHER.
PHIL PARKER delves into the confusing world of the natural wine movement where definitions are loose but there’s much to applaud.
Sichuan food and one of its prime ingredients – chilli oil – is an ongoing addiction for PAT PILCHER. Here’s how to make it.
Gnocchi done right is a heavenly concoction and super-easy to make. PAT PILCHER reveals his Gnocchi secrets.
PAT PILCHER shows you how to quickly whip up a tasty winter meal of broccoli pasta.
In his first column for Witchdoctor, wine writer PHIL PARKER promises never to use lines like “touches of leather and a little bit of manure” or “entwined in a tryst with elements of stone and citrus.” Welcome aboard, Phil!
PAT PILCHER gives the inside oil on how to cook a perfect steak. Everything you need to know in one place. Save the recipe!
Pizza in New Zealand is so often a disappointment. But don’t worry, here’s PAT PILCHER to show you how to do it just right.