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Feel-good decadent delights
As Easter approaches, the allure of decadent chocolate treats becomes quite irresistible, especially when walking the supermarket aisles.
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Food & Wine
Enjoying the best of the seasonal bounty
Enjoying the best of the seasonal bounty
As the sometimes hot days of summer go and the cooler days of autumn approach, award-winning food writer, cook and presenter, London-based Angela Clutton, cannot wait to get back into the kitchen...
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A pie for sharing
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A pie for sharing
As we are a pie-eating nation, I thought making a home-made pie to give and share over Easter would be such a well received gift.
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Roaming through Rhone
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Roaming through Rhone
Travelling to France this year? Hungry for wine experiences, history and magnificent scenery? ODT wine expert Mark Henderson suggests his favourite region; the southern Rhone and specifically the Vaucluse.
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Life’s a box of chocolates
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Life’s a box of chocolates
Elle Coco’s passion for chocolate is all-consuming. The chocolate judge and educator explains why to Rebecca Fox.
Cheers to the bottomless brunch
Cheers to the bottomless brunch
Easter is the perfect time for brunch. With a long day off and nowhere to go, what better way to pass the time than with a slow leisurely start to the day with friends and family.
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Choc and awe, with a twist
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Choc and awe, with a twist
When it comes to decorating your Easter celebration cake you can go a little wild. Joan Bishop shares a one chock full of flavour.
Fresh Easter: Chocolate for breakfast and dessert!
Fresh Easter: Chocolate for breakfast and dessert!
Chocolate is subjective, Elle Coco says, and we have something for everyone in this year's special Fresh Easter Edition.
Balance that tilts towards more...
Balance that tilts towards more...
Petra Galler’s cookbook Butter, Butter starts with a quote from her father: “Everything in moderation, including excess”.
Twisted Koulouria
Twisted Koulouria
Koulouria, the traditional Greek Easter biscuits, can be traced back to 3000BC and the Minoan civilisation of Crete, and their popularity has never wavered.
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For the times, they are a-changin’
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For the times, they are a-changin’
There's something intrinsically warming about a tumbler of whisky, luxuriated in at the end of a day, writes Mark Henderson.
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The best of one of the best
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The best of one of the best
Former ODT food editor Charmian Smith has been shopping at the Otago Farmers Market since it opened 20 years ago. She recalls the first day and selects recipes using market produce.
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Easter delights
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Easter delights
A little homemade delight at Easter can say a thousand words and just show that you care.
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No-yeast cinnamon buns
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No-yeast cinnamon buns
Wonderfully tasty cinnamon buns packed with a cinnamon and brown sugar filling are big, soft, a little sticky and absolutely delicious.
Gingerbread breakfast loaf
Gingerbread breakfast loaf
Ginger is one of Auckland author Kelsi Boocock’s favourite ingredients in baking.
Easter marks change in seasons
Easter marks change in seasons
Easter is a great way to celebrate the coming cooler weather with some wonderful warming treats.
Use it before we lose it
Use it before we lose it
Easter is often the last hoorah for the summer weather and is a wonderful time to enjoy relaxing over the long weekend, writes Steph Peirce.
Fast and easy
Fast and easy
Eleanor Ozich describes her latest book as a game-changer for people who claim to be ‘‘too busy’’ to cook.
Inspiration at your fingertips
Inspiration at your fingertips
When looking for inspiration for some Easter baking, Emiko Davis’ Torta della Nonna is hard to pass-by.
A new vintage is born
A new vintage is born
From a religious perspective, Easter is a celebration of rebirth, and there are parallels across Otago wineries in the birth of the new 2021 vintage, writes Mark Henderson.
Fresh Easter Edition
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A pie for sharing
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Roaming through Rhone
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Life’s a box of chocolates
