NZ's finest food producers revealed
We raise a glass, and a tasty morsel or two, to the winners of this year’s Outstanding NZ Food Producer Awards.
How to substitute stevia in baking and preserves
If you take sugar out of baking and use stevia as the sweetener, you need to replace the 'bulk.' Test out these stevia baking tips with a hazelnut shortbread recipe.
Is this the feijoa cake of your dreams?
Kristina Jensen's gooey upside down feijoa caramel cake is the autumn cake you've been waiting for.
International cheese expert's new Hawke's Bay venture
Global cheese aficionado Juliet Harbutt hosts foodie tours from her home with vineyard views.
25 producers in the running for Outstanding NZ Food Producer Supreme Award
Whitestone wins big at the world’s largest cheese comp
Oamaru's Whitestone Cheese Co. is riding a wave of international critical acclaim after recent achievements at the world’s biggest cheese competition in Wisconsin USA.
18 baking ideas for the long weekend
Having guests around for the long weekend? We're serving up some baking inspiration.
Recipe: Ruth Pretty's Easter Buns with Lemon Icing Drizzle
Please a crowd these holidays with Ruth Pretty's zesty Easter buns which are packed with spices, dried apricots, raisins and sultanas.
Recipe: Tomato cashew soup
This tomato soup with carrots, celery and cashew cream is a local favourite.
Recipe: 20-vegetable salad with cucumber dressing
Ruth Pretty's recipe is based on a salad she loved eating in Tokyo. Change the veggies depending on what is in your fridge or the garden.
Tips to growing and preserving great capers
They’re small but pack a piquant punch to a dish, and it is possible to grow them in NZ, if you know what they like.
Why vermouth is enjoying a revival
Otago winemaker Duncan Forsyth agrees it's almost counter-intuitive a top pinot noir producer should start making vermouth.
Final call for entries for Outstanding NZ Food Producer Awards
Entries close Friday 2 March for the Outstanding NZ Food Producer Awards.
5 steps to the perfect cup of tea
Mindfulness is a key ingredient in the preparation of your daily cuppa, explains Tea Master Anna Kydd.
Recipe: The ultimate vanilla marshmallow recipe
Squares of gooey marshmallow are a delight to eat, easy to make and can be given a gourmet touch.
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.
Recipe: Citrus cooler
You can use any mix of citrus to make this perfect evening drink, and dress it up with mint and borage flowers.
4 kid-friendly summer campfire recipes
Keep it simple and get the kids on board to gather around the fire and get cooking.
Truffle growing experiments
It’s an underground treasure whose production is unpredictable, but a delight chefs will pay $3500 per kilogram to shave over a dish.
How to get your preserves on supermarket shelves
Havelock North's Margie Chambers understands the importance of knowing your market when pitching preserves nationwide.
Watercress, the king of superfoods
Watercress is the most nutritious plant you can grow in your garden.
Recipe: Holiday braised leg of lamb
This dish can be cooked at a leisurely pace in a lidded barbecue or pizza oven.
How to make a living from preserving
If you’re a dab hand at making jams and preserves, you could consider selling your homemade goods.
Why scientists are researching health benefits of Moonglow tomatoes
There are tomatoes, and then there is this great-tasting heritage variety with a very special secret.
9 secrets to turning your artisan product into a supermarket star
Food product developer Martyn Atack looks at why you need to start with pen and paper in your office, not the kitchen.
Recipe: Kiri's lemon tart
An easy lemon tart from the ladies behind the Tora Coastal Walk in the Wairarapa.
Recipe: Tomato fritters with feta
These little fritters are a treat to eat, especially when made with late-season, sun-ripened tomatoes.
Nelson family growing capri tomatoes since the 40's
Thanks to one very determined grower, Nelson’s favourite tomato is still growing strong after 60 years.
From derelict barn to award-winning berry business
A Wairarapa couple have transformed a derelict wee barn and rundown lifestyle block into a successful fruit and berry business.
Imake's 50M home brewing success story
A NZ home-brew company has doubled its turnover after launching an electric brewing machine called The Grainfather.
Video: Watch Amelia Ferrier transform a cake into a work of art
Cakes are a blank canvas for a talented baker and author of Melie's Kitchen.
Dr Libby's Beetroot chocolate mud cake
This cake packs all the divine flavor of a traditional chocolate cake but is so much more beneficial for your health.
Recipe: Spatchcocked turkey with sage chimichurri
Take Christmas dinner outdoors this year with this delicious spatchcocked turkey. Part of our Barbecue Christmas Menu.
Recipe: Shrimp & corn fritters with sriracha aioli
These barbecue corn fritters might be the best corn fritters you've ever tried. Part of our Christmas Barbecue Menu.
Recipe: Toasted farro salad with blistered red grapes & feta
Blister grapes on the barbecue to turn up the flavour on a summer salad. This recipe is part of our Christmas Barbecue Menu.
Recipe: Salted caramel macadamia slice
Impress at your next work morning tea with this paleo vegan slice from Buffy Ellen at Be Good Organics
Kate tries her hand at cheesemaking
NZ Life & Leisure editor Kate Coughlan, aka Little Miss Muffet, takes a voyage around her great-grandfather and makes cheese.
The veggie that helps break the sugar habit
Kristina is trying to break her addiction to sugar and she's found there's a veggie on her side.
Water Cooler: We cook like Chelsea
As a nod to NZ Life & Leisure’s cover star Chelsea Winter, the team put some recipes from the MasterChef winner’s new cookbook Eat to the taste test. It wasn't really a bake-odd just a really good week in the office.
Game on for Lumsden salami business
A passion for hunting and a taste for cured meat prompted Chris and Sally Thorn to start their own artisan business in Lumsden.
Recipe: Steamed fennel
This fennel dish makes a lovely addition to a traditional roast meal, or is a good accompaniment to fish and chicken.
The case for planting manuka
It can be expensive to plant manuka as a crop, up over $1000 per hectare so it’s not for everyone.
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.
Recipe: The Mountain Cafe’s ginger crunch
Scotland based New Zealand chef Kirsten Gilmour, is winning the hearts of UK food critics by serving classics such as ginger crunch.
How to sanitise water
If water is contaminated after a disaster, there are several ways to purify it.
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.
When is a peach a plum?
Peacherines and nectarines are peach-plum crosses, but there's some debate as to whether they are the same thing.
A garden lover's pesto
Basil, parsley, rocket - use whatever greens you have growing in your garden to make this zesty pesto.
How to start small in the cheese business
Many people have a dream to become artisan cheesemakers. It was 20 years in the making for Adrian and Jill Walcroft of Cartwheel Creamery, but they’re maturing nicely.
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.
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.
The most ambitious (and delicious) Lemon Meringue Pie
Looking for something special to bake? Why not try Simon Wright's Lemon Meringue Pie.
Red leicester cheese and pesto tarts
This is a take on a Jo Seagar recipe and a favourite with the Whalley family for Christmas pre-dinner nibbles. They use a 12-muffin tin but you could also make them mini-muffin size.
A guide to wheat-free pizza bases
Try these gluten-free alternatives to a standard wheat-based pizza crust.
How a 100kg bag of cacao beans changed lives in two countries
A Havelock North's desire to support Pacific Island farmers has led to sweet business success.
Sheep hard at work at organic winery
Going organic was a pragmatic decision for the owners of Bellbird Winery.
A beginner’s guide to wood burning stoves
Fans of the wood-burning stove explain why they find an old-fashioned form of cooking far more satisfying than modern gadgetry.
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.
Turning Japanese: brewing sake in Queenstown
There's a new sake brewery in Queenstown. How it got there involves three middle-aged men, helicopter honeymoon flights, rugby and karate all knitted together.
Send this to friend