Bonus recipe: Tuna Ceviche with Charred Sweetcorn Salsa
Chef Josh Emett introduced Ruth Pretty to the beauty of this style of ceviche. Ruth uses tuna but kingfish, trevally, snapper or salmon would all be great substitutes.
How to grow great raspberries
Raspberries are a great option for the lifestyle block. Ben Gaia looks at how to get the best production.
3 irresistible plum recipes
When plums go crazy, these recipes will help you use them all up in the most delicious ways possible.
11 tips to marketing a successful food business
Three experts share their wisdom on how to create a profitable food product.
Recipe: Ginger and peach jam
For this recipe, the peaches don’t have to be super-ripe. In fact, the jam turns out nice and chunky if you choose slightly harder fruit.
Tried and tested bottled Blackboy peaches
Blackboy peach fan Kristina Jensen shares her overflow method for bottling with her favourite peach.
Recipe: cheesy eggplant bake
This dish is a household staple at tomato grower, Gemma Romano's home. Her grandson Anthony likes to eat it as an afternoon snack, sandwiched between two slices of white bread.
Recipe: Coconut sago with Malibu custard
With creamy coconut, pearls of sago and a hit of fresh fruit, this summery dessert is inspired by the Pacific flavours of South Auckland.
Villa Maria founder's Waipu Cove escape
A bach at the beach yields vintage holidays for one of New Zealand’s best-known wine-making families.
Watch: How to make wild sauerkraut
The founder of Forage & Ferment demonstrates gives a lesson in fermenting 101, demonstrating how to make her wild sauerkraut with turmeric, ginger and marigold.
Video: The buzz about Kelli Walker's booming business
Kelli Walker felt a business was brewing inside her, and found one that can’t stop bubbling, burbling and babbling about itself.
Top tips for a thriving watercress plant
Watercress can be grown in pots, is surprisingly hardy and tolerates being frozen.
Debra Cruickshank named supreme winner of Enterprising Rural Women Awards
A boutique winemaker has taken out the top prize at the Enterprising Rural Women Awards.
7 tips to growing Japanese wineberries
Don’t be afraid of trying new fruits, especially ones as delicious as this.
Recipe: Southland cheese rolls
The best cheese rolls are found in Southland – and don’t dare suggest otherwise.
Sawmill Brewery scales up to 1M capacity
A Matakana couple find that brewing beer, staying creative and living in the country is the best medicine for what ails you.
How to make lemon balm and rosemary-infused olive oil
This oil makes a great dip for bread with dukkah, or it can be used as a salad dressing, or drizzled over new potatoes and barbecued meat. If you don’t have lemon balm, use ½ cup of rosemary instead of the amounts below.
Christmas on the barbie menu
Have yourself a very merry Christmas barbecue with these show-stopping recipes by Anthony Hoy Fong
Recipe: Market vegetables with buttermilk ranch & bagna càuda
Get the barbecue started with these delicious grilled veggies with ranch dressing and bagna càuda, an Italian anchovy dip.
Recipe: Smoked kumara with peas & parma ham
Use this simple smoking technique to add oodles of flavour to kumara. Part of our Christmas Barbecue Menu.
Recipe: Barbecued bourbon peach cobbler
Use a cast-iron skillet to cook this delicious dessert directly on the barbecue. 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
Tickets available to the Outstanding Food Producer Dinners
Readers in Blenheim, Christchurch and Dunedin can sample the award-winning cuisine at the Outstanding Food Producer Dinners.
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).
Behind the scenes at the NZ Chocolate Awards
Being a chocolate judge would be many children’s dream. thisNZlife goes behind the scenes at the NZ Chocolate Awards to discover how to taste chocolate like a pro.
Recipe: Roast leg of lamb with broad beans with easy gravy
Mint enhances the flavour of both the lamb and the broad beans, bringing a freshness to this dish.
Maori herbal tonic business in growth mode
A young entrepreneur from Great Barrier Island is tasting success from his own bitter medicine
How to preserve lemons
Preserving lemons requires lots of lemon juice so do it when you have a surplus of lemons on your tree, or they are in season and on special at your local shops.
Garden tasks for August
It’s still officially winter, but there’s plenty to do before the days get longer and warmer.
The benefits of yacons and how to grow them in your backyard
It's and ugly veggie with a fruit flavour and perfect for winter. Here's how to grow yacons in your backyard.
Recipe: Gluten-free, dairy-free saffron almond cake
This cake is gluten and dairy-free - and delicious. It’s a beautiful saffron-gold colour, and has a delicious orange flavour and moist texture, plus it’s easy to make.
Komatsuna the delicious leafy green (you’ve probably never heard of)
This is one of the most under-rated greens and a great staple vege to get you through winter.
A beginner's guide to fermenting veggies
From kombucha to kimchi, sauerkraut to sourdough, kefir to kashk, the fermentation bug is catching because it’s tasty, easy and good for you.
How to grow your own bath scrub
There aren’t many mouth-watering veges that can also be a bath sponge and a dishcloth.
Water cooler: In praise of persimmons
This week in the water cooler: We wage a fruit war with Lynda Hallinan over persimmons explore a handy travel photo app, and mow our support for Emirates Team New Zealand.
Port for duck hunting season
Boutique winemaker Debra Cruickshank has produced a port especially for duck hunting season.
The 10 most cost-effective edibles to grow
Food is the biggest household expense after accommodation, and the cost of it seems to be skyrocketing year after year, so what are the most high value things you can grow to save money?
Is eco-friendly Mangarara Station the future of NZ farming?
Greg and Rachel Hart share a mission: to connect New Zealanders with what they eat, how they live and with the planet itself.
Recipe: Gluten-free quinoa tart
This easy-to-make quinoa tart is a tasty and filling dish to serve to guests on a gluten-free diet.
Recipe: Spanish cream
This recipe comes from Jersey Girl Organics, winner of the Dairy Primary category of the Outstanding NZ Food Producer Awards.
And the winner is...
Meet Sean and Jodi Brosnahan – East Coast farmers, breeders of supreme Angus beef and winners of the inaugural Outstanding NZ Food Producer Awards 2017.
Judges’ kitchen cupboard secrets
It’s almost time for the announcement of the winner of the Outstanding NZ Food Producer Awards 2017 so thisNZlife asked the award judges to reveal their kitchen secrets.
NZ chef wins over Scottish food critics
Kirsten Gilmour is winning the hearts and stomachs of Scottish food critics one sweetcorn fritter at a time in her cafe in the Scottish Highlands.
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.
Two great feijoa recipes: feijoa chutney and feijoa loaf
It's feijoa season - prepare for the onslaught of delicious fruit with these two recipes - plus fruit storage tips.
The return of the community fridge
Zero-waste blogger Amanda Chapman discusses the community fridge project and her eco heroes.
How your kitchen can go pro
If you think selling food you’ve made in your home kitchen can’t be done legally, you could be in for a delicious surprise. We meet some small-time home-based business people with a passion for food who show how they work within the rules.
Recipe: peanut butter burgers
Spice up your homemade burgers with a good dollop of peanut butter relish.
Annabel Langbein’s flash-roasted chilli lime salmon
Feeding a crowd? Annabel Langbein's zesty salmon dish with Nam Prik sauce is ready in 20 minutes.
Pic's Peanut Butter's $50m success story
Serial entrepreneur Pic Picot has learned that nothing pays better than peanuts.
Why this artisan cheesemaker doesn't get paid
The award-winning owners of Lonely Goat say the costs of compliance are nothing to yodel about, and explain why they are working for love, not money.
Recipe: Esther's gluten-free gingerbread recipe
A favourite gluten-free recipe from Mary Bigg's Country Cooking School.
Recipe: Freshly minted berry smoothie
During our March/April 2017 issue, all NZ 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 a delicious smoothie recipe the winners will be able to create.
Behind the scenes on the March/April NZ Life & Leisure cover shoot
We share the apple and date cake recipe which appears on the cover of NZ Life & Leisure.
'Why I eat with the seasons'
When Loveday Why discovered she had chronic fatigue syndrome, she found the answer to good health was in her garden.
Yes, this cow is made of cake
Kim Donker has turned a baking hobby into a thriving home business. She shares tips for getting started without breaking the bank.
The ugly, indispensable quince
It’s completely inedible when raw and dangerous to cut up, with a heady, perfumed scent that is completely at odds with its appearance. Sound like your kind of fruit?
Kate's classic tomato recipes
Kate Coughlan shares her great-great-grandmother Elizabeth Parsons' tomato recipes (converted from pounds and ounces, of course).
Tasty ways to use avocados
The smooth, creamy texture of avocados makes them a great ally in baking. Give these delicious recipes a try.
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.
Couple switch corporate life for barrels of rum
An Anglo-American couple find their adventurous spirit by swapping international careers for a Golden Bay distillery and its stock of barrel-aged rum.
Recipe: Chilled cucumber soup
Do you have borage growing in your garden? Try using the petals in this refreshing summer soup.
Martinborough firm riding Mexican wave
Surf-loving foodies Jason and Melissa Philips downsized and relocated to the Wairarapa to give their hand-rolled burrito business the best chance of catching a big break.
Recipe: Date and Almond Bliss Balls
These date & almond balls are super easy-to-make recipe and are one of my favourites. They are delicious, bite sized, healthy snacks that I can whip up, freeze and grab when needed, and my kids love them!
Why you need to give kale another chance
Kale is a trendy healthy option but it can be tough and chewy if not handled with care. Jenny Somervell shares her tips on when to plant and harvest kale and how to cook it properly.
Recipe: Balsamic strawberry bruschetta
If you're looking for something fresh and fancy for Christmas lunch this year, give this balsamic strawberry bruschetta a go.
14 tips to a great pumpkin crop
Research is proving that the simple pumpkin is packed with beneficial nutrients. Jenny Somervell tells us just how healthy pumpkins are.
Recipe: Elderflower cordial
This has to be the most divine cordial ever. I can never make enough of it. You just need a small amount in a glass topped up with water and you'll be in heaven. This is how one writer describes it.
Gluten-free, dairy-free blueberry Christmas tart
French-born New Zealander Carine Claudepierre shares a dairy-free, gluten-free version of a classic Alsace Christmas recipe.
Why you should give nashi pears another chance
You’ll never know the joy of a truly magical-tasting pear until you grow your own.
Classic baking: Yoyo recipe
These Yoyos are guaranteed to melt-in-the-mouth. This classic sweet treat is quick to make and will no doubt be an absolute crowd pleaser.
Why the Beer Baroness misses beer
She may have named her first craft beer after a famous lipstick, but brewer Ava Nakagawa is certainly not making beer just for the girls.
These delicious little spice biscuits are not too sweet, easy to roll out and quick to bake.
Marmalade is easy to make if you get organised in advance. This is a great recipe which produces a wonderful, bright yellow marmalade that keeps well.
Recipe: Peanut butter chocolate bites
These peanut butter bites are an easy sweet treat to store in the freezer.
No machine Blackcurrant Ice Cream
This recipe is based on British food writer Delia Smith’s non-churn Blackcurrant Ice Cream.
Harvesting a culinary profit
Starting a backyard herbal enterprise can be a viable means of earning extra cash. Donna Lee of Cottage Hill Herbs spills her secrets to success.
How to make almond milk
Kristina Jensen talks about the health benefits of almonds, how to make milk from almonds, and what to do with the leftover pulp.
Recipe: coriander and coconut chutney
This refreshing chutney makes a delicious ﬁlling for vegetarian sandwiches. It can also be used as a dipping sauce for meatballs, kebabs or crudités.
From tragedy to red hot business
Jen Viegas is bringing the rich and evocative flavours of Goa to New Zealand gourmets, one spoonful at a time.
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.
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.
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