Food, Wine & Beverages

The seeds I had found were brown mustard seeds or Brassica juncea, more potent than the white, that is sometimes called yellow, Sinapis alba; these two between them providing nearly all commercial mustard.

I love bread. I am never so happy as when there is good bread at hand, whether to enjoy with some mature cheese or to wipe up the last traces of a beautiful sauce; to break into my soup or even to toss in a salad.

The culinary heritage of India is so rich and diverse that it seems such a pity and even disrespectful just to lump it all together and call it "curry".

The winter chill has set in so we thought it time to share a selection of reader tips about low-cost warm-winter meals.

While the rest of New Zealand has been focused on government budgets and red ink, of late the staff at the Institute of Oily Rag Studies have turned to more humble matters: the pumpkin.

In reality, while some households are extremely label-conscious, throwing food away before it even passes the deadline date, others are much more pragmatic and frugal. Such families will tend to use their common sense - only throwing out milk once there i

The potato industry has gathered together a lot of information about our humble friend and our relationship with it. Here are some snippets of information!

 Read more Oily Rag articles by Frank and Muriel Newman A hearty, healthy and frugal breakfast ...

Not only are gardens a growing industry, but the dawn chorus is now resonating with cackles and crowing. And why not? Eggs are a cheap source of protein and keeping chickens is great family fun.

Here are some figging good ideas to think about when it comes to figs.