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Brits throw black pudding to re-enact old rivalry

A battle is in full swing at an English village. The weapon of choice? A local delicacy, black pudding!

5 Minutes with Martin Benn, Sepia Restaurant Sydney

Martin Benn’s Restaurant of the year winner, Sepia restaurant continues to reinvent itself each year with a bold, contemporary take on traditional Japanese dining elements.

2015 Good Food Guide Award winners

Sydneys’s Sepia restaurant has bagged a double victory at last night’s Sydney Morning Herald Good Food Guide Awards. Get the full winner’s list.

Kingsmeade Cheese wins 2014 Wellington On a Plate MiNDFOOD Producer Awards

This year’s Wellington On a Plate MiNDFOOD Producer Awards have been announced and the overall winner – and Best Sustainable Producer winner – is Kingsmeade Cheese.

Five minutes with Champagne expert Boris de Vroomen

Moët Hennessy Australia and New Zealand managing director Boris de Vroomen talks about one of his favourite topics – Champagne.

This Brazilian mum left full time work to create imaginative plates

This Brazilian mum decided to throw in her medical career to prepare these creative plates for her daughter.

South Korea sends chocolate treats into North Korea via balloons

Activists go to great lengths to send Choco Pies across the border after the popular treat was banned

Roots Restaurant connecting with nature

Watch Guilio Sturla foraging for his restaurant and explaining the sustainable philosophies around Roots approach to dining.

May the best burger win: Wellington On A Plate

Wellington’s annual battle of the burgers, Burger Wellington, is heating up for another year.

Wellington On A Plate: AZ Guide

With more than 100 events to plate up, New Zealand’s premier food festival, Visa Wellington On a Plate, gets set to serve its sixth annual menu from August 15 to 31.

5 minutes with Tully Hadley

Cellaring is traditionally reserved for top-shelf wines, but now some beers are also being cellared. Master brewer Tully Hadley chats to us about luxury beers that mature with age, allowing their flavours to develop

Interview: Toby Smith

As the founder of pioneering roaster Toby’s Estate, Toby Smith played a huge role in the coffee boom 12 years ago.

A celebration dinner

The recent birthday of MiNDFOOD’s food director Michelle called for a special dining setting like that at Riverstone Kitchen in Oamaru.

Facts about pies

Every year, New Zealanders chomp through a staggering 75 million pies.

Raw milk cheese restrictions set to ease

New laws could see Australia and New Zealand’s raw milk cheese laws ease, paving the way for tastier rinds.

How to host the perfect dinner party

We chat to Nathy Gaffney, etiquette expert and co-author of King Island Dairy’s new e-book, How to Host the Perfect Dinner Party and Prepare the Perfect Cheese Plate.

Sushi rolls turned into art

Artist Takayo Kiyota finds her canvas in rice, turning sushi rolls into artworks.

5 minutes with Chef Marcus Wareing

Chef patron of London’s two-Michelin-star Marcus at The Berkeley, Marcus Wareing chats to us about the fine dining revolution.

5 Minutes With Simmone Logue

Simmone Logue is celebrating 20 years in the fine food industry this year. With catering clients including Qantas Airways, Virgin Australia and Woolworths, the baking queen is showing no signs of slowing down.

The good life at The Agrarian Kitchen

A love of River Cottage and tiredness from the limitations of city-life saw former food editor Rodney Dunn and his […]

A look inside the world’s most sustainable restaurant: Azurmendi

Take a look inside the world’s most sustainable restaurant located just outside Bilbao, Azurmendi.

How to host a Paleo-inspired dinner party

Throw a dinner party with a health twist the next time friends pop over with Alison Sims’ (Paleo Foodies) expert tips.

6 of the best new restaurants – June, 2014

Heading out this weekend for a bite and bevvy? Here are five new restaurants that have piqued our interest.

California chefs serve up banned foie gras

California chefs are practicing culinary civil disobedience by serving banned foie gras to patrons – for free.

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