Food for Christmas

Culinary Conversationswith Peter BlakewayFood writer, caterer and private chef Christmas is nearly upon us. So our annual attempt to eat and drink our own body weight is nearly upon us. As the whole summer stretches before us we get the glorious... Read More

Introducing Rose

Mills Reef Winery winemaker Paul Dawick introduces the new 2016 Reserve Rosé. The grapes for this sumptuous Rosé were sourced from our premier vineyard in the Gimblett Gravels wine growing district, crafted entirely from Merlot grapes harvested... Read More

Bay chef is back!

Culinary Conversationswith Peter BlakewayFood writer, caterer and private chef As some of you know by now I've started as a tutor of culinary arts at Toi-Ohomai Institute of Technology – yes I know, it's still the Bay of Plenty... Read More

Understanding the seasonality of our food

Culinary Conversationswith Peter BlakewayFood writer, caterer and private chef With parents that were market gardeners, fishermen and farmers, we grew up with a strong understanding of the seasons and the anticipation of waiting for the new season's... Read More

The changing face of the kitchen

Culinary Conversationswith Peter BlakewayFood writer, caterer and private chef I know I'm biased, but the fact is our kitchens have reflected the social and economic changes in our society throughout history. Go back in time and the kitchen... Read More

Who still does a Sunday roast?

Culinary Conversationswith Peter BlakewayFood writer, caterer and private chef During the last few weeks I've been talking about the changing of the seasons and how that changes the way we eat. This has brought me, almost inevitably to the... Read More

Fish tales

Culinary Conversationswith Peter BlakewayFood writer, caterer and private chef Recently, I've been doing cook schools at fishing clubs around the country. The plan was to give some fresh ideas on seafood. So armed with some snapper, Kingfish... Read More

A little bit cheeky

Culinary Conversationswith Peter BlakewayFood writer, caterer and private chef This week I wanted to share with you an old classic that uses a wonderful, if rarely used, cut of meat. Beef cheeks are one of the most astounding flavours and so cheap... Read More

Check out the legs on that one!

Culinary Conversationswith Peter BlakewayFood writer, caterer and private chef If it's winter then it must be time for the Seriously Good Food Show at ASB Arena – and this weekend that's exactly where I'll be as master of... Read More

Preparing the prawns

Culinary Conversationswith Peter BlakewayFood writer, caterer and private chef Have you ever wondered where the frozen prawns in the supermarket come from? Maybe you've even checked the country of origin and will inevitably have found they... Read More



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A new ship coming through the entrance. Photo: Andrew Scott. Send us your photos from around the Bay of Plenty. email: photos@thesun.co.nz