Cooking
Veggie bowls with wasabi mayo
Recipe by Charlotte Graham-McLay
From Recipes on Tuesday 17 April 2018
Kitchen science: fire
Kids are fascinated by fire and kitchen science is a fun, supervised way for them to learn about it, says science communicator Michelle Dickinson. She tells us how to make a candle from a banana and… Audio
Bake to the Future
Baking and preserving enthusiasts Edna Crawford and Ruth Wheeler have been on the North Canterbury A&P show circuit for over 50 years. Video, Audio
How to avoid dinner table dramas
Did your delicious dinner get the "Yuck!" treatment? Katy Gosset talks to families about fussy eating and a clinical psychologist serves up some tips. Audio
Is raw food better than cooked?
In episode six of Healthy or Hoax, Carol Hirschfeld wonders whether we would be better off eating food raw, rather than cooking it. I mean, who needs fire? Audio
Allyson Gofton: queen of cuisine
Kiwi cook Allyson Gofton is currently living in France. She talks to Megan about slow cooking - the subject of her latest book - and what she has learned during her French adventure. Audio
Saffron: how to use it and how to spot the fake stuff
Saffron is the most expensive spice on the planet. We find out from a Central Otago saffron farmer how to cook with it, how to store it and how to know it's genuine. Audio, Gallery
Global granny grub
A New York restaurant has started showcasing the best in global granny grub, and it's getting rave reviews. Audio
Mary Daish: changing kitchens
Kim Hill talks to architect Mary Daish, whose practice has a particular focus on kitchen design. With her mother, cook and food writer Lois Daish, she discussed the social issues expressed in our… Audio
Changing perceptions of Nigeria with Food
Nigeria is usually in the headlines for the violence and kidnappings of the extremist group Boko Haram. Nigerian born chef, Michael Elegbede has lived in the US since he was a teenager, but after… Audio, Gallery
The history of afternoon tea: Dr. Annie Gray
Food historian Dr. Annie Gray talks about the history of the now global tradition and how it has evolved from the Georgian and Victorian eras. She also describes some of the dubious-tasting wartime… Audio
Peter Gordon - Fusion Food
Chef Peter Gordon was born in Whanganui and showed early promise when, as a four-year-old, he created his own cook book. Since then he's gone global, with award-winning restaurants in Auckland and… Audio
Cooking Kangaroo with Kelli Brett
Marsupial meat is on the menu today, we're cooking Kangaroo with Kelli Brett. The Australian foodie has crossed the ditch to edit Cuisine Magazine. A recent project has been editing a book - called… Audio
#CookingWithJohn joins Checkpoint with John Campbell live
While we've been turning up the heat in the studio, Paul Le Comte in Dunedin has been watching from home - and adjusting the stovetop. Video, Audio
Cooking with Game
Restaurateur Angelo Georgalli's heritage influences his food. He was born to an Italian mother and a Cypriot chef father. His love of fishing and hunting in wilderness parts of Wanaka is reflected in… Audio
Talking Food
Morgan McGlone the Maori fried chicken chef taking Melbourne by storm. An American in New Zealand - Michael Dearth from top restaurants the Grove and Baduzzi. Part 3 of New Zealand Society's Eating… Audio
Genoese Pesto
Ron Parkin co-founded Genoese Pesto based in Ohau in the Horowhenua. He grows his basil in Fiji, and has grown the business from selling a few pots a week in the 1990s to gaining over 50% of the… Audio