Purple is grape, green is best!

Come summer many Kiwis and visitors are sure to find their way to the cellar doors of New Zealand’s wineries. While there is a multitude to chose from, the Peter Yealand Estate in Marlborough...

Ginger a winner

Nuts though the concept may be, this spice is rather nice (and good for us) despite its awkward looks. The root of the ginger plant (or Zingiber officinale) is from the same family as turmeric...

Panfried tarakihi with Maori (Taewa) purple potato, cauliflower, green peas and lemon butter sauce

There’s nothing quite like a fishy ‘tail’ presented on a relaxed summer’s evening to bring cheer to the family and this version from EastLife contributor AJAY ZALTE, executive chef at Waipuna Hotel and Conference...

Dining in Style

Every month it’s a case of ‘guess who’s coming to dinner?’ at Ryman’s Bruce McLaren Retirement Village in Howick. This glamorous ‘fine dining’ event is always in hot demand and well attended with residents relishing the...

Beef short rib With beetroot pappardelle pasta

Whether warming in winter or scintillating in spring, when it comes to delightful dining, the hot shot chefs at Napier’s Mission Estate know how to dish up fantastic fare! What’s more, they are generous enough to...

Thumbs up for city sojourn

Holiday escapes generally take Aucklanders well beyond their home city but over the festive period, HELEN PERRY, with husband in tow, spent two nights in the heart of the city, an experience she highly...

Winter Ginger Honey Pudding with butterscotch sauce

If there’s one delicious way to hot up a cold  winter’s night and sweeten the family it’s with this delicious ginger honey pudding from regular contributor AJAY ZALTE, executive chef at Waipuna Hotel and...

Al Brown’s Smoked Duck Breast, Mandarin, Cranberry & Cashew Salad

While hunters may be able to leave the cooking to the professionals, those who are less game to raise a gun can still conjure up a sure-fire duck dish at home, thanks to this...

Beef cheek in Tokyo Dry – with bonito, charred pickled onions and pickled red...

  To the culinarily challenged, fusion cuisine can be created simply by stopping off at both McDonalds and Pizza Hut on the way home. However, to The Grove’s head chef, Josh Barlow, bringing two different styles...

Farrah’s quesadillas

When asked what’s for dinner, some may say quesadillas, others will say tortillas but, often enough, they’ll both involve Farrah’s wraps. These versatile wraps can be enjoyed with almost any mix of fillings our hearts...
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