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Know your bubbles
Christmas is about celebration and sparkling wines remain the beverage that best ...
Praline: How to make
Ingredients100g caster sugar3 Tbsp water50g almond slivers, lightly toasted if you ...
Pan-roasted lemon chicken
For step-by-step instructions, see our How to cut a chicken into pieces article
Know your chardonnay
Chardonnay is the classic grape of the Burgundy and Champagne regions, and many wine ...
Know your pinot noir
Pinot noir is the noble red grape of Burgundy’s Cote d’Or and the pinot ...
How to make icecream
The base of many icecreams is creme anglaise or English custard cream, which appears ...
Cheese souffles
Celia Hay's souffles served hot from the oven are as impressive as they are comforting
Taste: how our palate works
Why do some combinations of ingredients appeal and others not? Why can some excite the ...
Chicken: how to portion a whole chicken into pieces
As I have three kids to cook for, I like to take a whole chicken and split it into ...
Gooey hot chocolate pudding
This is one of the recipes that started my teenage sons on their personal cooking ...
Sour cream lemon syrup cakes
The lemon syrup that is poured over these puddings just before you serve them gives it ...
Crepe Suzette flambéed with orange and Cointreau
In the culinary world there are some people who are truly considered masters, and ...
Savoury crepes with mushrooms sour creme
Celia Hay fills these crepes with a creamy winter mushroom mix
Crepe batter (+ lemon and sugar crepes)
Crepes, or thin pancakes if you prefer, make a base for many toppings and fillings
Bread: How to knead
There is something special about a freshly baked loaf of bread and I find it ...
Ham, leek and cheddar pie
There’s something warm and comforting about a large pie, served on the table for ...
Bechamel sauce (white sauce)
Béchamel or a white sauce has been unfashionable for many years as people ...
Braised beef and beer pie
This is a classic recipe - use good quality beef and a tasty ale for the filling
Pastry: tips for making a pie
Pastry notesFrozen pastry will sometimes be cracked when you buy it
Eggs en cocotte with pinot noir jus
Escoffier, the famous French chef, offers eight different preparations for cooking ...
Wine with that?
Celia Hay matches wine to her eggs cooking class recipes from BiteEggs en cocotteWith ...
Eggs en cocotte with spinach and smoked salmon
Poaching eggs en cocotte is a simple and delicious alternative to the standard methods ...
Classic omelette
Omelettes are essentially a version of scrambled eggs but they have been left to rest ...
Hollandaise sauce: how to make
Hollandaise sauceAt first glance, making hollandaise sauce can look tricky but it is ...
Eggs: how to poach
Poaching an egg is an important artIf my children or I have a busy day planned, I will ...
Claudia Wersing's summer blossom fillet of beef
Claudia and Mike Weersing are the viticultural and winemaking duo behind Pyramid ...
Sorbet: How to make
Celia Hay's step-by-step guide to making a fruit sorbet without an icecream machine
Watermelon sorbet
Summer’s the time for fruit-based icecreams and sorbets and I think many of us ...
Choux pastry: how to make
Choux pastry, the base of pastries such as profiteroles, eclairs and gougere, is ...
Sparkling wine: how to open and serve
Nothing says celebration quite like the fizz of a sparkling wine or Champagne, Celia ...
Spinach and smoked salmon roulade
This spinach and smoked salmon roulade is such a classic and always one of the most ...
Vinaigrette: how to make
A simple salad can turn into something wonderful with the addition of a vinaigrette ...
Potato salad with classic mayonnaise
This will become a family favourite and great dish to have in your repertoire
Apples, courgettes and green beans with toasted almonds and aioli
This vibrant crunchy salad makes for a perfect side or healthy light lunch
Asparagus with parmigiano and mayonnaise
Here's a great dish to make the most of asparagus when they're at their best
Cafe de Paris butter
Cafe de Paris butter originated in the 1940s at the Cafe de Paris in Switzerland
Pan-seared beef fillet with cafe de Paris butter
Steak is a quick, versatile and nutritious meal when you are in a hurry and by adding ...
Fried garlic prawns with classic mayonnaise
Fried in garlic and paired with home-made mayo showcases these crustaceans at their best
Prawns: how to peel
Prawns are crustaceans and there are both freshwater and marine varieties
Moules mariniere
Moules mariniere is the French name for mussels cooked with white wine, onions and ...
Salmon poached in court bouillon served with sauce tartare
Celia Hay poaches salmon in a classic French broth and turns a homemade mayonnaise ...
Mayonnaise: how to make
Homemade mayonnaise doesn't have to be daunting, and with just a few simple ...
Fish in paper
Baking fish in paper is a wonderful way to imbue flavour and will have guests feeling ...
How to scale, gut and fillet a fish
Classification of fishThere are many types of fish and when you only see fillets for ...
Pan-seared gurnard with roast red pepper salsa
Unsure about whether your fish is fresh? Click here: How to choose fresh fish
Fragrant chicken salad
I call this recipe fragrant because it uses the aromatic herbs of mint and coriander ...
Chicken, ginger and cumin curry
This curry keeps well in the fridge for a few days and the leftovers taste even better ...
Chicken breast with mushroom stuffing and Marsala glaze
This recipe is both classic and simple