Food

Since the 1890s we have been the land of frozen meat. The Sunday roast, the barbecue steak, spring lamb are traditions. How do we think about it in the 21st century?  Audio

Pop culture AUT professor Lorna Piatti-Farnell has been researching why some foods are more disgusting to us than others. Her study focuses on the use of food as a key horror tool in movies but she's… Audio

Not every weevil's evil, but the red palm weevil is threatening global date supplies. This could mean fewer date scones, and more importantly, could contribute to greater political instability in the… Audio, Gallery

The Old Vicarage's Head Chef Anthony Fomison talks about game bird, ahead of the Game Bird Food Festival. And he talks us through his North Canterbury Quail dish. Video, Audio

Treasured Pacific dishes are being introduced to patrons at a restaurant in Auckland. Audio

Dr Jess Berentson-Shaw discusses the pros and cons of food in schools as a Government policy. Audio

Ronni Kahn is the brains behind 'OzHarvest'. Its aim is to prevent food waste. All food is "recycled"; produce which would otherwise have gone to the dump. Punters pay what they can and take what they… Audio

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

A real estate agency in Queensland is offering avocado on toast once a week for a year. Would you buy a house for that? Audio

Jacob Brown, of The Larder in Mirimar, Wellington, has tips on making your own poultry salt, which makes things like hot chips pretty tasty. He shares a recipe for his duck neck salt. Audio

NSW senator Peter Phelps denies obesity epidemic and rails against busy body health officials. Audio

New research from the University of Otago has revealed the best home storage methods to lengthen the shelf life of vegetables. Audio

Cust publican Tommy Dick is promising a ripper of a night when his bar re-opens tonight after being dry for a month. Alcohol is back on the menu - and finger food is on the house. Video, Audio

Nina Powles describes herself as a 'hungry girl.' This talented young Eurasian writer talks about food, feminism, life in Shanghai and her blog 'Dumpling Queen.' Audio, Gallery

From not being able to differentiate between boxed and bottled wine, Bianca Bosker is now a sommelier and self-described cork dork. Audio

Kathryn Ryan meets former teachers Nicola Davidson and Danielle Nobis, who've founded Raw Goodness, producing and selling a range of sugar-free raw slices, cakes and cupcakes. Audio, Gallery