By Sally Hughes, manager Food and Beverage Classification System, Heart Foundation.

A simplified, streamlined programme for food in schools and early childhood education services is about to be introduced. The Heart Foundation has been awarded a Ministry of Health contract to redevelop the Food and Beverage Classification System (FBCS).

By Robyn Yousef

The message which came back to the kitchen staff at Caughey Preston was by fax and very clear. Many of the residents had enjoyed the new French-style potato dish, Boulangere Potatoes, and they’d like it again please.

By Robyn Yousef

“Food is definitely a big part of caring for the elderly – it is very important they have nourishing meals,” says Sister Patricia of St Josephs, the Little Sisters of the Poor Retirement Home and Hospital in Herne Bay, Auckland.

By Linda Bennett

They say in tough times, help comes from unexpected places – and that was certainly the case when Christchurch-based White Tie Catering lost their premises in the February 22 earthquake.

The days are getting shorter and the syrah harvest in Hawkes Bay’s Gimblett Gravels is in full swing. Why not snuggle up with a bottle of 2010 Sacred Hill Hawkes Bay Syrah which was harvested from Sacred Hill’s Gimblett Gravels vineyards last year. This beautifully rich Syrah is the ideal match for a Grain Fed Beef Fillet with a Green Peppercorn and Brandy Sauce.

By KATHRYN STEANE

Helicopters, road closures, a horse-back procession – Aucklander's could be forgiven for thinking that royalty was in their midst recently. However, it wasn't a king or queen responsible for these outrageous acts, but a couple – Vikram Kumar and Pooja Chitgopeker – celebrating their wedding.

By PIP DUNCAN

advisor – Foodservice and Hospitality, Heart Foundation

A “chequebook’’ of grilled fish, a “computer mouse” of baked potato, a “tennis ball” of cauliflower or beetroot and a “baseball” of steamed, chopped vegetables. It might sound odd, but images such as these help us visualise what a portion should be, and topped with a teaspoonful of chopped fresh herbs, they all make a healthy meal.

By JESMA MAGILL

Frequent Kiwi flyers will likely have visited Air New Zealand Koru Lounges at Wellington and Christchurch airports. And while passengers have either just left home or are heading back there, extraordinary efforts by contracted caterers, White Tie Catering, go into making the Koru Lounge experience very homely as well.