All about Meyer lemons PLUS lemon ice cream
Learn how to look after your citrus - and treat yourself with this yummy ice cream recipe.
Simon Gault from plot to plate
Former MasterChef judge Simon Gault’s diabetes diagnosis is a 'sauce' of inspiration for a new food venture and at his restaurant Giraffe where he serves veggies grown in his own garden .
Recipe: two great avocado ideas
NZ avocados are particularly special, with double the amount of vitamin B6 and 20 per cent more folate than those grown in other parts of the world.
The Russian fermented drink, brewed in Christchurch
A Christchurch-based couple who met in Russia had a gut feeling a tasty new probiotic would be a hit in New Zealand. They were right
9 tips for starting a local food co-op
For more than 25 years, the locals of a small rural Southland community have co-operated to provide themselves with mostly locally-grown, organic food. They encourage others to try it, and to learn from their years of experience.
Recipe: Red onion marmalade
Take your cheese board to the next level with this onion marmalade recipe.
Sustainable crayfish venture wins accolades
A flagship venture in the forests of Southland and Otago aligns commercial interests with conservation ideals
Recipe: Quinoa fried chicken with coriander salsa
Switch breadcrumbs for quinoa for a gluten-free version of fried chicken.
5 tips for growing in a tunnel house
Whether home-made or custom-designed, having a large covered area in our climate enables us to extend our range of growing times and species.
Recipe: Poor Man's Orange marmalade
Kelly Farrimond's Poor Man's Orange marmalade is a reduced sugar version of a family favourite.
Recipe: Maureen-Ann Farrimond's Pineapple Fruitcake
Maureen-Ann Farrimond's Pineapple Fruitcake is a family favourite.
Andean superfood quinoa grown in Taihape
A little experiment with a superfood has turned into a win-win business for a young farming couple.
Recipe: Fermented beetroot
Try fermenting beetroot to add to your next burger or salad rather than opening a can of the sliced stuff.
Mixed berry & apple yoghurt cake
This yummy berry and apple cake can be served warm like a pudding, or cold with lashings of yoghurt.
How to make pumpkin pie in NZ
How to make the classic North American dessert using New Zealand produce.
Water cooler: long weekend movies and wild Waikato roads
This week in the water cooler: we review McLaren and Wonder Woman, avoid some nasty slips in the Waikato and put porridge to the test.
Growing kale over winter
If you’re a bit bored by cabbage for your winter garden, its ‘cousin’ kale is a great-looking, great-tasting alternative.
Tips for your best broccoli crop
Broccoli has hit sky-high prices in supermarkets - so why not try growing your own?
Rigatoni con Salsiccia Siciliana e zucchine
This is a simple dish, yet to do it well you need to concentrate.
Recipe: Spanish cream
This recipe comes from Jersey Girl Organics, winner of the Dairy Primary category of the Outstanding NZ Food Producer Awards.
Wild mushroom risotto with prawns and hot-smoked guanciale
This recipe by The Prodigal Daughter founder, Rachel Priestly showcases her own Italian- styled cured meats.
Full list of winners for the Outstanding NZ Food Producer Awards
NZ Life & Leisure proudly supports the annual Outstanding NZ Food Producer Awards. With 150 entries, from the Catlins to Kaitaia, the judges were spoilt for choice.
Vanilla pear, parma ham and blue cheese salad
This recipe by The Mountain Cafe's Kirsten Gilmour is perfect for a light, fresh, lunch or evening salad.
16 baking ideas for the long weekend
Having guests around for the long weekend? We're serving up some baking inspiration.
The brewery that uses wild yeast from Kapiti Island
The wild yeasts of Kapiti Island star in a new brew from a Waikanae company known for its barrel-fermented sour beers.
A healthy food plan for post-emergency power cuts
Food in a refrigerator won’t last long without power so plan your food usage carefully to avoid contamination.
Scientists explore cancer-fighting properties of heritage apples
An everyday accountant is working with New Zealand scientists to explore the disease-fighting properties of heritage apples and orange tomatoes.
The mischievous goats behind an award-winning cheese
Naughty yet loveable, the Goodman family’s goats are not just pets but the raw and rather vocal talent in a cheesemaking success story.
Gluten-free bread business on the rise
An Auckland entrepreneur is earning a crust with a clever bread mix business.
Yes, this is actually a cucumber
If you like the long green cucumbers, you're going to love these extraordinary orbs.
5 weird but really tasty things to make using basil
If you only think pesto when you think of basil, Jenny has some recipes to tickle your tastebuds.
5 bright and beautiful vegetables to plant now
If you love a plate full of colour, why not try planting some of the more bright winter vegetables?
Water cooler: lettuce soup and pumpkin growing tips
It's a garden harvest special in this week's water cooler as we share tips for growing pumpkins, harvesting fruit and transforming mature lettuce into a delicious soup.
We try NZ's top artisan cheese
Nadene Hall samples New Zealand's top artisan cheese and comes away smiling.
Berry Frozen Yoghurt
During our March/April 2017 issue, all subscribers (new, current and renewing) will be in the draw to win one of two Vitamix Professional Series 750, valued at $1595 each. Here is something delicious the winners will be able to create.
Recipe: Chocolate peanut butter cookies with salted date filling
These chewy and gooey bite-size sweet treats are not only delicious, but gluten-free.
Two fab fig recipes
Kristina Jensen shares two fab fig recipes and the secrets for ensuring they always taste delicious.
How to choose the right fruit species
You probably shouldn't try growing mangoes if you live in the South Island but don't give up on dreams of citrus, tamarilloes and nashi pears.
The colourful history of carrots
The carrot might seem like one of those boring but reliable veges, but they have a colourful past and a much brighter future in terms of health and organic growing.
How Monique Fiso is raising the bar on Maori cuisine
Monique Fiso is one of the most innovative young chefs in Maori and Pacific cuisine, but it took a job halfway around the world for her to discover her true passion.
Recipe: honey rice crisps
Use a mild-flavoured honey, such as blue borage, in this toasted sesame version of the classic treat.
3 modern food forests
We take a guided tour through three very different food forests at different stages in their lifecycle.
How to make a great beetroot juice
It's bright, bold, very red and packs a powerhouse of nutrients. Beetroot's distinguished, rich, purple-crimson colour alone should be a clue to its natural potency.
Recipe: honey-roasted pork belly
Use strong honey, such as manuka, so the flavour permeates this rich and sticky pork dish. To make it easier to carve, ask your butcher to remove the bone from the pork.
A beginner's guide to foraging in New Zealand
There are plenty of edible wild plant foods in the NZ countryside, if you know where to look and what to look for.
Recipe: Chilli lime prawn burrito with coriander slaw
The following recipe is fast, low fuss and delicious. It is ideal for feeding a crowd at the family bach.
How to make the most of a cucumber glut
When you’re knee-deep in cucumbers and zucchini, it’s time to make a mouth-watering preserve that has stood the test of generations.
Recipe: creamy coconut chia seed pudding
Carine Claudepierre shares a dairy-free, egg-free breakfast option inspired by tapioca.
Zesty scallop and microgreen salad
These zesty summer flavours are the perfect partner for microgreens.
Recipe: Strawberry salad.
Don't reserve strawberries just for pavlova - liven up your salads with a few colourful berries.
Blackcurrant and Honey Bliss Balls
Looking for a treat? These bliss balls will satisfy any sweet craving.
12 tips to cooking the perfect Christmas turkey
Don't end up with a dried out bird on Christmas Day. Here's 12 tips to ensure your turkey is cooked to perfection.
How to create the perfect salad
A salad is the celebration of homegrown, leafy vegetables but there’s an art to mixing the perfect salad.
This root is the secret to cooking authentic Thai at home
This root is a spicy little cousin of ginger and a great addition to the garden, especially if you love Thai cooking.
How to make Green Tea Smoked Beef
The Pitches Store chef shares his award-winning recipe for Green Tea Smoked Silver Fern Farms Reserve Beef with Beetroot Mustard.
Recipe: Danish crackers
We shared lunch this week, celebrating yet-another milestone, but we would never need a reason to sit down to Rebecca’s crackers.
The quick and slow of Christmas cakes
There is always an easy way and a hard way to do something, and Christmas cake is no different.
Can you grow juniper berries in NZ?
Juniper berries aren't typically found in your average kitchen, but this exotic fruit offers a flavour that jumps out at you and can add that extra punch needed to spice up a dish.
A guide to growing hazelnuts
Hazelnuts are still a niche product in New Zealand but they have the potential to be the country’s main nut crop.
Recipe: Fish caldine curry
Seafood is found in abundance in Goan cuisine. The curry gets its colour from turmeric, one of the stars of the spice world, and has a hint of sweetness from the coconut.
The 10 best lettuces for a 365-day salad supply
Jenny Somervell selects the best lettuces to grow this summer (and the rest of the year).
Recipe: Salted Caramel + Chocolate Chip Cookie
Salted caramel is all the rage at the moment. Yet to be converted? These cookies from Bluebells Cakery and Karla Goodwin may just tempt you over the line.
New Zealand sake scoops international award
New Zealand-made Zenkuro sake is ranked among the world's best.
Recipe: Blue cheese stuffed apples
This is a gorgeous and simple alternative to the traditional after-dinner cheese board.
The tweet that transformed a cheese business
Mt Eliza raw milk cheese has been described by one foodie as like watching colour television after years of black and white.
How a coffee addiction led to a tea business
Wellington tea maker’s three herbal blends are led by gut instinct, ensuring what’s tasty also nurtures body and mind.
A beginner's foray into pickled onions
Urban eco warrior, DIY enthusiast and experimental cook, Jessica Rose finds herself in a pickle.
Recipe: Banana bread waffles
For organic month, Kiwi firm, All Good Organics shares with us a recipe for delicious banana bread waffles and whipped coconut cream
Finding work/life balance
A personal quest for work/life balance is at the core of a new restaurant and wellness centre run by a top chef and his yogi wife.
Recipe: 5 Seed Sourdough
This delicious wheat free bread takes a little planning but is easy to make.
Take a leek & make a cake
Leeks are a vegetable that Kristina loves and hates, and then she gets baking.
Grow your own ginkgo tea
This tree species survived the annihilation of dinosaurs and is still a garden favourite and makes a good cuppa too.
Recipe: chocolate stout cake
Kristina Jenson brews up some great beer-based recipes, including a fabulously decadent chocolate cake.
Three amazing parsnip recipes
Don't overlook this gourmet low calorie vegetable. Jenny Somervell shares three tasty parsnip recipes.
Turn this peel into a cake
Don't throw away your banana peels, they are the secret ingredient in this cake.
The perfect cup of tea
New Zealand has a good climate for growing tea. Here's our guide to making the perfect cuppa from garden to table.
3 easy beetroot recipes
Easy to grow and delicious, beetroot are a versatile vegetable in the kitchen.
Recipe: Thai fish pie
An Asian spin on a winter Kiwi classic from Japanese-born cooking tutor Sachie Noumura.
Maori macadamia industry tough to crack
Vanessa Hayes, aka the Nut Lady, is on a mission to establish a nut industry for Maori on the East Coast.
How to cook with a tagine
The accidental inheritance of a tagine has meant more food experiments for Jenny Somervell and Chef Ken.
From a crop of potatoes to a booming enterprise
Starting with a single crop of potatoes, a Gisborne farmer has created one of New Zealand's largest and most innovative horticultural businesses.
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