Recipe: Harissa & Almond Stuffed Rolled Chicken Thighs
Chicken thighs stuffed with aromatic harissa, almond and apricot, rolled and wrapped in bacon, result in a succulent, full-flavoured festive showstopper.
Nicola Galloway: Deliciously edible gifts for Christmas
Because nothing says Christmas cheer quite like chocolate.
A summer of berries on The Food Farm
It just wouldn’t be Christmas without fresh berries adorning the desserts on the table.
Recipe: Slow-Roasted Vine Tomatoes
Kick off a celebratory meal with an easy yet impressive starter.
7 ways to create abundant food
Rebecca Stewart explores the best ways to maximise food production on the block.
Nicola Galloway's summer-worthy scone recipe
Nicola harvests treasures from her own garden as well as her sister's to make this summer picnic-perfect afternoon tea.
The joys of asparagus season
Easy and timeless ways to get the best out of your asparagus crop.
Don't waste your carrot tops
Green carrot tops (sometimes called carrot greens or carrot fronds) are full of flavour and nutrition and very easy to use.
Recipe: Garlic, Lime and Coriander rice
Jane Bellerby's zingy side perfect for any savoury dish.
Recipe: Peanut Butter, Banana, Chocolate & Raspberry Loaf
This loaf makes a fantastic breakfast, lunch box filler or afternoon snack.
Nicola Galloway: Broad Bean, Avocado and Feta Dip
Nicola welcomes broad bean season with a delicious spring snack.
Recipe: New Potato Salad with Crispy Chorizo, Olives, Green Beans & Lemon Mayo
Chock-full of good stuff, this salad is a potluck winner.
Recipe: Smash Burgers with the Best Burger Sauce
This is the only way to make burger patties.
This farm has a passion for pulses
In celebration of legume season, Angela Clifford shares the ins and outs of growing these fantastic crops.
Recipe: Mushroom & Caramelised Onion Paté
Earthy mushrooms combine with sweet, caramelised onions to make a moreish dip.
The Westport woman putting an award-winning twist on the classic Kiwi pie
Her business has outgrown its original pandemic-proof online-only model into bricks and mortar retail, with a commercial kitchen and 17 staff.
Recipe: Sauerkraut with Spring Onion, Radish, Chilli & Ginger
A staple sauerkraut loosely inspired by kimchi.
Recipe: Moroccan Preserved Lemons
When you have an abundance of lemons, preserve them in salt and add a versatile burst of flavour to many dishes all year round.
Recipe: Keto Christmas Cake
Embrace the festive season with this keto take on a Christmas staple.
Martini magic: The key elements to making a truly excellent gin martini
The gin experts at Blackwell & Sons answer our pressing questions on martini-making
Four New Zealanders reflect on the treasured pavlova
Because as a group of New Zealand writers and creatives discovered, we all have a pavlova tale to tell.
Recipe: Apple Mint Kombucha
A refreshing summery kombucha that can be turned into delicious ice blocks.
Nicola Galloway: Flash-Cooked Asparagus and One-Jar Aioli
Nicola makes the most of the short and sweet asparagus season.
Why strawberry season is a favourite on The Food Farm
For Angela Clifford and her family, living on The Food Farm has been about appreciating the wonders of food and nature. Strawberries have been a key part of the journey.
Recipe: Ethiopian Carrot and Peanut Soup
This warming, nutritious soup is cheap, cheerful and easy to make.
Recipe: Honey Roasted kūmara
Grant Allen shares his roast kūmara recipe, which is topped with dollops of a sour cream dressing.
The classic American candy taking Christchuch by storm
One woman’s bid to replicate the old-fashioned nut brittle of her American youth has landed her a faithful Kiwi following.
The vibrant versatility of carrots
There’s not much you can’t do with this beloved orange vegetable.
Nicola Galloway: Slow-Roasted Hazelnut Milk
Nicola talks about the importance of shopping local and the deliciousness that comes with it.
Recipe: Kiwi Red Quinoa & Chickpea Salad
A wholesome salad that combines good-for-you greens with nutty quinoa and a zesty dressing, perfect with roasted game.
This Grapefruit & Campari Sour is fit for a celebration
This cheerfully coloured aperitivo is the ideal appetite-sharpener.
Recipe: Italian Lemon Yoghurt Cake
Adding Limoncello to the syrup makes this cake ultra-decadent.
New Zealand’s top cheese stores for 2023 have been crowned
From bustling supermarkets to cosy rural delis
Two friends are creating a buzz with their ancient tipple
A honey obsession led a Canterbury beekeeper and his childhood friend to create an unorthodox golden libation picking up plenty of glittering gongs.
Recipe: Slow Roasted Lamb with Black Olives and Red Onion
Take roast lamb to new heights with a black olive, red onion and date crust.
Spring inspiration for using up a garden lemon glut
How to take advantage of the abundance of spring lemons.
Recipe: Ham & Cheese Scrolls
A keto-friendly take on a bakery classic.
Recipe: Limoncello Spritz
Limoncello mixed with Prosecco and soda water, garnished with a sprig of honey-spiked rosemary — sunshine in a glass.
The many pros of supporting the local grain economy
Why purchasing from other local growers will help your community food systems become as sufficient and diverse as possible.
Recipe: Turkish Leek Fritters
Even the kids will eat their leeks with this one.
And the winners of the NZ Ice Cream and Gelato Awards are....
From boutique stores to commercial ventures, ice creameries from around the country have taken out the top gongs at this year's awards.
Tohutohu tao kai (Recipe): He pihikete whetū (Star biscuits)
Learning a little more te reo Māori just got easier (and more delicious).
Recipe: Ginger-Macerated Orange Salad with Brown Sugar Vanilla Labneh
An easy yet surprisingly sophisticated dessert that can be adapted to any soft fruit.
Recipe: Greek Yoghurt with Granola, Fresh Fruit, Honey and Cinnamon
Making your own granola is always worth it.
Recipe: Indulgent white wine butter mussels with French fries
A deliciously indulgent take on a European classic.
Recipe: The Best Vegetarian Lasagne
Although lasagne recipes can be fiddly, there is a reason this cheesy delight is called ‘the best’.
Recipe: Tomato & Garlic Confit Soup with a Cheese Toastie
There is nothing more comforting than a big bowl of soup with some carbs on the side.
Recipe: Premium Game Pulled Wild Goat Shoulder on Rye
Thick slices of rye bread support this tender, slow-cooked goat shoulder.
The 10 key principles of the Mediterranean diet
The ins-and-outs of one of the most popular culinary lifestyles in the world.
Recipe: Whitestone Cheese Windsor Blue Dip
The ultimate starter for the cheese-lovers in your life.
Recipe: Pastel de Pastor (Mexican-Style Shepherd's Pie)
When it’s cold outside, we always crave a shepherd’s pie — but with a bit of extra kick, right?
Recipe: Two delicious warming hot sauces
It's always helpful to have a couple of hot sauces on hand.
Recipe: Passionfruit Lamingtons
A modern, zingy take on the iconic Kiwi bakery treat.
Recipe: Fried Kina on Toast
Al Brown reimagines the classic kaimoana.
Recipe: Larb-Stuffed Kūmara with Crispy Shallots & Sticky Rice
Larb is traditionally made with ground meat, but this version uses tofu, and stuffing the larb into roasted whole kūmara makes it a filling main.
Recipe: Cilbir Eggs with Curry Leaves & Saffron Yoghurt
The combination of creamy yoghurt, spiced butter and runny yolks is simple yet oh-so satisfying.
Dunedin cook Alby Hailes on mastering good vibes
We talk to Great Kiwi Bake Off champion Alby Hailes about his latest cookbook, Good Vibes.
Recipe: Lime, Apple & Poppy Seed Cake with Caramelised Coconut Topping
This cake is best served on the day of baking, but is still very delicious on all the days after.
For the love of the leek
While the leek is celebrated and valued overseas, it's often underrated in traditional New Zealand cuisine. Here’s how you can give it the respect it deserves.
Nicola Galloway: Warming breakfasts for chilly mornings
Nicola Galloway shares her go-to porridge recipe, as well as a delicious grab-and-go breakfast snack
Two Blenheim brothers are changing the world of game
An award-winning peak-to-plate business run by two Marlborough brothers turns pests into prized cuisine, providing healthy protein for gourmets.
Recipe: Mussels with Turmeric & Ginger Coconut Broth
Turmeric root provides a delicious earthy flavour; ginger adds warming heat in this aromatic broth.
Nicola Galloway: Mandarin & beetroot slaw
Zingy citrus flavours brighten winter days and this delicious slaw.
Do you know the 'three sisters'?
They may grow into a tangled mess, but planting these “three sisters” together can yield an abundance of nutritious, storable food.
Recipe: Pete’s Natural Currant Crush Cocktail
A blackcurrant spritzer described as “tasting like childhood” gets a grown-up twist with the addition of white spirits.
Recipe: Jam and Cream Doughnuts
Another old-school bakery vibe classic, but done so much better!
'Feed the stars': A feast suited to Matariki celebrations
The Food Farm celebrate Matariki with an offering of food to the stars.
In defense of the mighty cabbage
It may have a reputation for its limp texture and rank odour, but cabbage is a punchy superfood if prepared the right way.
The Christchurch family going nuts for sustainable plant mylk
A Christchurch family is grinding away at a fresh solution to the plastic waste caused by plant-milk containers.
Outstanding medal-winning food and beverages to enjoy this year
We raise a glass to those who grow and craft New Zealand’s outstanding food and beverage products
Make your own masa flour tortillas!
Growing your own maize makes this flour taste even more delicious.
How to make Edam cheese
Great Edam is lean, smooth and mellow, just how we'd all like to be.
Recipe: A Tiramisu Layer Cake fit for a celebration
Coffee and chocolate are the most delicious combination – add some booze and you can’t beat it.
Recipe: Roasted Mushrooms with Prosciutto, Blue Cheese & Thyme
Little mouthfuls of joy that can be prepared in advance, ready to flash under the grill at the last moment.
Eight Kiwi chefs reflect on the Edmonds legacy
Al Brown, Nadia Lim, Monique Fiso and more reflect on the role the iconic Edmonds cookbook had in their kitchens
Nicola Galloway: An abundance of persimmons
The underrated fruit with an abundance of delicious uses.
Recipe: Beef Cheeks with Eggplant (& Coriander Salsa Verde)
Cooked the right way, beef cheeks are so sticky and full of meaty deliciousness.
Recipe: Dried Citrus Slices
Too much citrus? Dried citrus chips are delicious and store well.
Recipe: Green Pea & Orzo Soup
This delicious hearty green pea and orzo soup is perfect for lunches and dinners this winter.
Recipe: Green Thai Chicken Filos
Layers of crisp filo encase a creamy curry filling.
Nicola Galloway: Caramel Baked Apples
Nicola makes the epitome of a cosy autumn dessert.
Recipe: Winter Greens with Creamy Citrus Dressing
Bitter, crunchy greens are an excellent foil to a risotto’s richness.
Recipe: Roasted Vegetable Stack
This makes a great vegetarian evening meal.
Dinner party tips from author Sue Heazlewood
The author of A Table at Tangleby and A Table at Tangleby II talks to us about her love for her kitchen and garden.
Recipe: Fig & Hazelnut Salami
Watch the people who usually decline dessert reach for another slice.
A foraged garden herb and wild weed pesto
Basil isn't the only key herb for a delicious green pesto - try finding unexpected edibles in the garden as well.
The power of the pumpkin
Pumpkins tend to be either soup or roasted, but they're also fabulous in scones and pie.
Recipe: Oven-Baked Risotto with Red Wine & Roasted Beetroot
A risotto designed for hosts who prefer not to stand at the stove — the oven does nearly all the work.
One Palmerston North butchery produces two champion-worthy products
Sustainability drives the butchery business of these patty-makers from Palmy.
Why the crayfish should be a celebrated cuisine
A passionate duo from Tora Bay is serving up kaimoana fit for king.
Nicola Galloway: How to make beetroot Kvass
A simple and straightforward beetroot fermentation technique results in a digestive aid full of healthy bacteria
This couple knows how to make the perfect soda
A berry good drink made from Nelson’s finest crops is also giving local growers a sweet deal.
Recipe: Pumpkin, Parmesan & Thyme Scones
If you struggle to get light, fluffy scones, this is the recipe for you – it always works.
Weird science took this blue cheese to the next level
Whitestone Cheese struck gold when going deep into cheesemaking.
A sweet treat by a qualified gelato fanatic won the judges’ hearts
A boutique gelato business has scooped a win for its creamy dessert made without cream
Meet the champions of the Outstanding NZ Food Producer Awards…
The country's finest food producers have been crowned.
Recipe: Pinoli Lemon & Pine Nut Tart
The combination of lemon and pine nuts in this sweet tart is a classic.
Pinoli Pine Nuts crowned ONZFPA supreme champion
Results are in and congratulations are in order for the local growers.
A Kaitake distillery never short of brilliant ideas
A rum maker’s entrepreneurial spirit extends to giving others a hand-up.
Recipe: Feijoa and Hempseed Cake
An indulgent way to enjoy feijoa season.
A classic loaf best eaten on the day it's made.
Why Petra Galler calls herself a kitchen 'cowboy'
thisNZlife talks to the renowned pastry chef about her latest book.
Recipe: Butternut Cappellacci
A cosy yet gourmet autumn pasta dish.
A Q&A with Nostrana author Bri DiMattina
We ask home gardener and trained chef Bri DiMattina about her colourful new cookbook.
Recipe: Ruth Pretty's Easter Buns with Lemon Icing Drizzle
Please a crowd these holidays with buns packed with spices, dried apricots, raisins and sultanas.
Recipe: Blood Orange Afghans with Smoked Chocolate Icing
This version of the popular Kiwi bikkie has a zesty twist.
Recipe: Uber Crispy Chicken with Fennel Slaw
Takeaways will be a thing of the past once you master this chicken.
Recipe: Smoked Chilli Kūmara Chips
Smoked chilli flakes are the secret ingredient for these delish chips.
The local makers who won big at this year's cheese awards
Brie, bocconcini, burrata and everything in between.
In praise of the pomegranate
Why the beautiful, easy-to-grow, health-giving pomegranate deserves its place in the garden.
Recipe: Maman’s Fesenjoon
A festive dish for days when indulgence is the key.
Recipe: Savoy Slaw with Currants & Pine Nuts
This salad has the perfect level of crunch.
The electric-operated Cromwell orchard changing the game
After proving he could run a cherry orchard without burning a single fossil fuel, Mike Casey is keen to move other growers towards electric tech.
6 warming recipes we'll be making this autumn
The season of cuddling up with a comforting dish is finally upon us.
Recipe: Spiced Pears & Figs in Red Wine
Easy to make in advance, the cooked pears can be chilled in the spiced red wine until just before serving.
Recipe: Peach Cobbler
Celebrate the last days of summer and whip up this homemade cobbler with fresh or preserved peaches.
Recipe: Pear & Prosecco Cocktails
Welcome guests at your next dinner party with this warming winter cocktail.
Recipe: Easy Oven-Baked Polenta
Love polenta but hate standing and stirring it over a hot stove? This hands-free method is the answer.
Recipe: Toasted Walnut & Blue Cheese Crostini
A light and creamy (yet moreish) snack.
Award-winning Northland salt is so good you only need a pinch
Seawater and sun are all James Moore needs to create his mineral-rich products.
An expert's secret to the best dried fruit
When the harvest is big, but you’re not a fan of making jam or chomping fruit leathers, try this method for the perfect bite.
4 recipes to utilise your summer capsicum bounty
Turn a glut of capsicums into a selection of addictive spicy sauces that will add flavour to your meals all year.
The secret behind this delicious liquid gold
A weekend hobby led a couple to create an award-winning range of drinking chocolates from minimal ingredients.
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.
"We removed the cow": The high protein vegan jerky catering to flexitarians
Off-Piste founder Jade Gray says its products are 100 per cent plants, 45 per cent protein and zero per cent “BS”.
Why the tomato is this small-scale farmer’s greatest success
Angela Clifford shares wisdom from her family's organic, permaculture-based, self-sufficient small farm.
Recipe: Chocolate, Rosemary & Blueberry Cake
A no-fuss, easy-to-make, blueberry-chia seed jam fills this unique cake.
Why your cooked chicken may not be done
Research into home cooking chicken shows you need to dig deeper to ensure it's safe to eat.
Recipe: Celia’s Ciabatta
This classic loaf will always be a hit.
Recipe: Celia's Portuguese Chicken with Roast Lemons
A homely dish that can be enjoyed on warmer or colder nights.
Recipe: Blueberry Sorbet
Sorbet is a simple, healthier version of ice cream and works really well with berries.
Recipe: A pomegranate-packed Mediterranean-inspired salad
A Mediterranean-inspired salad packed full of herbs and root veggies.
Recipe: Thick & Creamy Corn Chowder with a hint of Thai
This is a corn chowder like no other.
Recipe: Savoury Breakfast Platter
This is a great breakfast combination for sharing.
Recipe: Gado Gado Baked Kūmara with Peanut Satay
This is an excellent fusion of a traditional baked kūmara and a lovely Indonesian dish.
Dunedin Craft Distillers: From discarded bread to premium gin
Two Dunedin women found a clever and tasty solution to help combat food waste: they raise spirits from bread.
Recipe: Mulled-Wine Preserved Omega Plums
Pair these decadent poached plums with custard or ice cream.
Recipe: Pearl Couscous Salad
Make this crowd-pleasing, bring-a-plate salad in advance.
Recipe: Raspberry Lamington Cake
This lamington cake recipe takes the Kiwi baking classic to the next level.
Recipe: Blackberry Daiquiris
Celebrate a successful blackberry-foraging mission with these vibrant cocktails.
9 spices and herbs that could (naturally) boost your mood
Adding herbs and spices lift a dish's taste and can help improve your mood.
Recipe: Spiced Chicken Skewers
If the weather turns sour, cook these spiced kebabs in the oven under the grill.
How three Whakatāne invented mānuka honey-infused liquid sunshine
Mix some Māori boys with mānuka honey and sparkling water and the result is a young business showing effervescent results.
Recipe: Tropical Ice Cream Sandwiches
A deceptively easy dessert with cheat's ice cream and four-ingredient coconut biscuits.
Recipe: Plum, Blueberry and Walnut Tart
Scattered walnuts beneath the plums adds a lovely crunch to this tart.
Recipe: Avocado Caesar Salad in a Jar
Freshen up your next lunch or picnic with this simple salad-in-a-jar.
How to grow good corn (from a self-confessed corn addict)
There’s very sweet corn and then there’s good corn.
Prickly business: Growing finger limes in Gisborne
All the limes grown by this Gisborne family have prickly personalities but that doesn’t stop them from being in great demand.
On the BBQ: Sesame-Crusted Beef Fillet Steaks with Barbecued Zucchini and Chilli Butter
The difference between a good steak and a great steak is the marinade.
Recipe: Harissa-baked Eggplant with Herby Lentil Salad
Tender baked eggplant pairs beautifully with a fresh, protein-packed summer salad.
Recipe: Lemon, Raspberry & Poppy Seed Friands
Pack these for a picnic, serve them for afternoon tea or enjoy them for dessert.
Recipe: No-Churn Strawberry & Fresh Mint Ice Cream
This is a cheat’s ice cream that uses condensed milk and whipped cream instead of a traditional custard base.
Recipe: Creamy Roast Capsicum, Sunflower & Feta Dip
Wait until you try this gorgeous (and very moreish) dip; it’s always a hit.
Recipe: Cheesy Focaccia
Heavenly focaccia dotted with rosemary, fresh tomatoes and double-cream brie.
Three recipes for an outstanding summer platter
Add these dips and pickled asparagus bites to your next summer platter.
Recipe: Brown Sugar Panna Cotta with Blueberry Compote
Panna cotta is easy to make, can be made in advance and is very refreshing after a heavy meal.
Recipe: Elderflower Fritters (Pancakes)
A sweet and crispy way to enjoy your harvested elderflower.
Recipe: Roasted Beans with Toasted Seeds
A super-simple and super-delicious addition to your Christmas lunch.
Recipe: Barbecued Lamb Neck Fillet on a Rye Baguette
This recipe serves 4, but it's so good you'll want to eat it all yourself.
Recipe: Hot Rainbow Chard Salad with Crispy Roasted Garlic Skins
A colourful and warm salad to enjoy for a light lunch, or as a delicious side.
Recipe: Confetti Salad
Chop, chop! Making this salad is a meditative task for busy minds.
13 showstopping desserts for your Christmas table
Stumped on your Christmas centrepiece? Try one of these decadent treats.
This simple Mexican street food dish transforms basic BBQ corn cobs into a delicious delight.
Why we need odd crops to save our food
Genetically diverse crops, though inefficient economically, are like insurance when environmental changes or disease strikes.
Recipe: Elderflower Marmalade
Elderflower cordial and lemons make a mean marmalade.
Recipe: Lemon Cake with White Chocolate Elderflower Ganache
A light and lovely cake perfect for morning tea.
Recipe: Jude’s Chocky Rocky Road
This gourmet version of a classic sweet makes a great homemade Christmas present.
Recipe: Roast Baby Vegetable & Ricotta Tart
By making the crust and veggies the day before, this stunning tart can be easily thrown together before a shared lunch or dinner.
Recipe: Pavlova Roulade with Apricot Curd & Grilled Stonefruit
Bursting with summer stonefruit and cream, a good roulade is a thing of beauty.
Recipe: Strawberry, Baby Basil & Whipped Goat Cheese Crostini
These canapés are little bursts of red, white and green.
How to forage, harvest and use elderflower
Large, lacy, creamy white clusters of elderberry flowers are a pretty sight and a delicious find.
Recipe: Black Forest Cheesecake / Keke Tīhi Tiakarete Me Te Tieri
The chocolate biscuit base, a creamy chocolate centre and glossy boysenberry jelly will be a winner with your whānau.
Recipe: Buffalo Yoghurt Cheesecake
If you love a rich, silky-smooth cheesecake, then this is the dessert for you.
Sweet chestnuts are one of the secrets behind Poaka's cured meats
It’s no wonder Josh Hill’s pigs produce melt-in-the-mouth cured meats, feasting as they do on a diet of Canterbury sunshine and homegrown chestnuts.
Recipe: Garden Green Hummus
This is a lovely way to sneak some more greens into your diet, especially if you have kids who aren’t so keen on salads.
Recipe: Strawberry, Ginger & Thyme Shrub
A beautiful, fizzy mocktail you can make with frozen or fresh strawberries.
Recipe: Curry Butter Snails with Spinach and Feta
Buttery filo snails filled with crumbled feta, paneer and spinach.
Recipe: Louise Slice (Keke Rahipere Me Te Kokonati)
The raspberry chia jam is a game-changer in this classic slice.
How to make coffee liqueur at home
Make a smooth, rich coffee liqueur at home with only five ingredients.
Award-winning salmon farmers aim to rear happy fish in Akaroa Harbour
Akaroa Salmon wins NZ Life & Leisure's Spirit of NZ Award for its three decades of high-quality food production and careful stewardship of fish stock.
Recipe: Pineapple, Lime & Coconut Slab Cake
A tropical showstopper to whip up for a celebration or a crowd.
Recipe: End-of-Summer Chow Chow
Anything goes in this versatile chow cow, as long as you get the base right.
Recipe: Feijoa Ice Cream
Celebrate a feijoa glut by making this seasonally delicious ice cream — you'll make it year after year.
Recipe: Roast Pumpkin & Couscous Salad
Fresh mint, zesty lemon and salty feta complement this hearty pumpkin salad.
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.
Recipe: Lamb Skewers with Peanut Butter Baba Ganoush
Barbecued skewers should always be served with this outrageously good baba ganoush.
Recipe: Roasted Baby Carrots & Radishes
Impossibly cute, ridiculously easy, impressively tasty.
Recipe: Spinach Crêpes with Creamy Mushrooms
Get your brunch on with plant-based creamy crêpes.
Recipe: Rosemary & Cinnamon-Rubbed Lamb Chops
Bright baby beetroot glow like Christmas baubles in this simple all-in-one dish.
7 ways to add spices and homemade curry blends to your diet
Spices provide a range of essential vitamins and minerals beyond polyphenols that affect health and wellbeing, including mental health.
10 dishes to put a spring in your step
Nothing beats fresh goods and the many dishes you can conjure up with them.
Recipe: Raspberry Chocolate Crumble Slice
If you can’t decide whether you want something fruity or chocolatey, this is a delicious solution.
Recipe: Pea & Bacon Pies
These rustic-looking little parcels are excellent for picnics – portable, satisfying and delicious.
Recipe: Lemon, Almond & Thyme Bars
Use either lemon thyme or classic thyme for the pretty (and flavourful) garnish.
Recipe: Fennel-Poached Salmon
This is a fool-proof way to cook salmon; the results can be eaten warm from the pan or cold.
The winners and losers of the homegrown flour trials
Can you grow and process good alternatives to wheat flour? Homesteader Rebecca Stewart shares the results of her tests, using only homegrown and foraged ingredients.
Recipe: Asparagus Rolls
Here's the "right" way to make an asparagus roll.
Recipe: Grilled Asparagus with Halloumi, Mandarin Dressing & Honeyed Almonds
Asparagus and halloumi are a match made in heaven.
It took three generations to break this family's cream-liqueur curse
An infatuation with cream liqueur has resulted in a remarkable family saga — one starting with failure and ending in sweet, sweet victory.
Recipe: Warm Roasted Cauliflower Salad
Salty chickpeas sing with sweet roasted cauliflower in this hearty vegetarian dish.
Recipe: Oat and Zucchini Pantry Cookies
Chances are you already have most of these ingredients in your kitchen.
Recipe: Kristina's Rhubarb "Roo" Bars
One bite, and like Kristina and her dad, you'll be forever in love with rhubarb.
5 ways to cook with shiso
This herb is both easy to grow and a delicious addition to your cooking roster.
Recipe: Topsy-Turvy Rhubarb & Almond Cake
Make the most of the last of the rhubarb with this fragrant cake, perfect with a cup of coffee.
Recipe: Ginger Syrup
This ginger syrup is a staple that can be used in an abundance of delicious ways.
Recipe: Banoffee Pie
One of the easiest desserts to whip up — and devour — in a flash.
Recipe: Milk & Cookies
A whisky-spiked, coffee-flavoured version of milk to pair with cookies.
Recipe: Spring Salad of Quinoa, Green Lentils, Broad Beans, Lemon & Greens
This protein-packed salad is packed full of all the good stuff.
The must-have herb for your edible garden
This gorgeous herb can revolutionise the flavour of the simplest salad, and is a staple ingredient if you love Japanese and Korean dishes.
Recipe: Broccoli & Pumpkin-Seed Pesto Pasta
A cheesy, garlicky, herby pasta that makes the most of an entire head of broccoli, stalk and all.
Recipe: Rhubarb, Orange & Cardamom Custard Tart
While technically a vegetable, rhubarb has found its match with sweet, wobbly custard.
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?
And the winners of the NZ Ice Cream and Gelato Awards are....
This year a gelato scooped up Supreme Boutique Champion title — the first time a gelato has taken out one of the top accolades.
Recipe: Shaved Pumpkin, Pink Pickled Onions, Celery & Spinach Salad
This bright, punchy salad is an excellent counterpart to any heavy dish.
Recipe: Crispy Tofu Soba Noodle Salad
A light vegetarian dish that's as breezy as it is delicious.
16 recipes that let winter veggies shine
Don't let the final days of winter prevent you from tasting all the season has to offer.
Recipe: Lynda Hallinan's Marmalade Mulled Wine
The end-of-season abundance of citrus is ideal for this mulled wine.
3 tasty ways to serve NZ halloumi
This squeaky, grillable cheese is even better when made right here in New Zealand.
Recipe: Chocolate Puddings with Smoked Salt
Chocolate lovers will adore this silky yet simple chocolate pudding.
How to grow microgreens (PLUS how to avoid these common problems when growing them)
Easy to grow and nutritious, microgreens are a winter garden goer.
Recipe: Backyard Grapefruit Spritzer
Pretend it's summer for a fleeting moment with this refreshing spritzer.
Recipe: Yolly's Lemon Slice
This quick, easy recipe is a great way to use up lots of lemons.
Recipe: Roasted Butternut & Orange Soup with Feta
Ordinary pumpkin can be substituted for butternut in this soup, depending on availability.
A Hawke's Bay couple's marinated goat cheese wins again
Annie and Geoff Nieuwenhuis have their hands in the clouds and their hearts on the farm. The love for their goat cheese is so true, it earned them the title of 2022 Dairy Champion.
Recipe: Kūmara Bacon Fritters with Yoghurt Parsley Sauce
Kūmara and bacon were made for each other, and putting them together is quintessentially Kiwi.
The Bostock Brothers know what they're doing when it comes to chooks
Doing things differently is paying off — again — for a Hawke’s Bay chicken farm.
All about Meyer lemons PLUS lemon ice cream
Learn how to look after your citrus - and treat yourself with this yummy ice cream recipe.
Recipe: Blueberry and Apple Crumble Slice
Softness, fruit and crunch on top — this treat has everything one needs in a slice.
Recipe: Lemon & Coconut Delicious
This easy, dairy-free, and intensely lemony dessert whips up in a flash.
A Canterbury producer brings raw honeycomb to the masses
No two versions of this untouched honey will be the same — and that’s just how the makers like it. J. Friend & Co is the 2022 champion of the 'Earth' Category.
Recipe: Orange & Cinnamon Tart
A warm, zesty dessert that your dinner party will eat in one go.
Recipe: Almond Cheesecake in a Jar
Once you try this delicious almond cheesecake, there's no going back.
Family is Middlehurst Delivered's secret ingredient
The McDonald clan of Middlehurst Delivered is devoted to bringing a taste of their home to your place.
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.
This Gisborne orchard's award-winning orange juice is summer in a bottle
Squeezy does it for this family-owned Gisborne orchard, who took home the 2022 Drink Champion award for their orange juice.
Recipe: Homemade Kimchi
Forget about buying an overpriced jar at the supermarket. Homemade kimchi is easier than you think.
Tips for your best broccoli crop
Broccoli is in short supply in supermarkets - so why not try growing your own?
Recipe: Crispy Bacon and Pesto Potato Salad
Take this moreish dish to a potluck and someone will no doubt ask for the recipe.
Recipe: Mushroom-Glazed Rump Steak
Steak and mushrooms are a winning combo anytime. Michael Van de Elzen's take on them is the ultimate winter warmer.
The winner of the 2022 Outstanding NZ Food Producer Awards is...
A far-flung fishmonger takes top honours in the 2022 Outstanding NZ Food Producer Awards.
Recipe: Coriander & Lime Pesto with Noodles and Greens
Coriander-lime pesto sings in this veggie noodle dish.
Recipe: Goat Cheese Gnocchi with Broccoli Pesto
Blessed are Aotearoa’s goat-cheese makers and goat milkers, for their products turn this rustic Italian dish (inspired by the great Marcella Hazan) into something extraordinary.
Recipe: Baked White Beans with Herbed Breadcrumbs
If you’re planning a warming winter dinner for people who don’t eat meat, this multi-textured bake is a great option, served with something green on the side.
From orchardist to organic vinegar maker
From organic apples to apple cider vinegar, an Ōtaki business has had a common-sense evolution. The progression from vinegar-maker father to daughter is just as logical.
Recipe: Guinness Brownies with Baileys Buttercream
Guiness and Baileys sing in this elevated iteration of the classic brownie.
Recipe: Chicken Salad with Tomato Kasundi
This chicken dish is perfect for summer gatherings, plus the leftovers are just as delicious in a sandwich.
How to grow beautiful broad beans
Broad beans are an excellent crop for the cooler seasons when not much else will grow.
Freeze-dried honey: Spinning liquid gold into meringue-like chunks
Ancient trees and modern technology are a winning combination for Chatham Island apiculturists Kaai Silbery and Francesca Bonventre.
Recipe: Mandarin, Almond & Chocolate Blitz Cake
Whole mandarins are blitzed into this tasty cake from Nadia: A Seasonal Journal — skin, pith and all.
Recipe: Chocolate Pots with Coffee-Banana Biscotti
The best thing about this dessert recipe? It can be as elaborate or as simple as you like.
Recipe: Mac and 3 Cheese
This comfort-food classic uses a mix of three cheeses — cheddar, gruyère and parmesan.
Recipe: Date and Orange Scones
These fluffy scones are best served with homemade jam and lashings of whipped cream.
500g of veggies go into each bag of this plant-based mince
Seeking a plant-based mince to serve at their café, a Whangārei couple came up with a just-add-water version that tastes as good as it looks.
9 tasty wild-game and fish recipes
Make the most of your wild game and fish with these nine recipes.
Recipe: Rabbit, Leek & Mushroom Pie
This moreish pie can use rabbit or chicken, but is a sensation either way.
How to cook quail eggs and meat
Writer Sheryn Dean holds a controversial opinion — she thinks that quail eggs and meat are superior to chickens.
Recipe: Roast Venison Rack
A rack of venison is a true showstopper, and it’s easier to cook than you might think.
Recipe: Glazed Pheasant with Fragrant Basmati Rice
Pheasant is best with a simple glaze and hearty sauce.
Recipe: Mint Bounty Pistachio Slice
Three layers create a heavenly mouthful of minty, coconutty and chocolatey goodness.
Recipe: Salmon Pastry Parcel
This is an absolutely moreish take on fresh salmon.
Recipe: Maggie Beer’s Pot Roasted Quinces
Enjoy these ruby-red beauties as a dessert or put them on breakfast cereal.
Recipe: Ruth Pretty's Apple Crumble Cake
This classic crowd-pleaser is all about the harmony between warm spices and granny smiths.
Recipe: Jerusalem Artichoke Tarte Tatin
Impress dinner guests with this simple yet timeless artichoke dish and homemade dressing.
Recipe: Sumac-Roasted Chickpeas
These are a crunchy alternative to chips and nuts. Nibble on them with pre-dinner drinks or toss through a salad.
Recipe: Feijoa & Mascarpone Ice Cream
Nothing says autumn like a homemade, feijoa-rippled treat.
Recipe: Anchovy Twists
Even people who say they loathe anchovies will love these cheesy, crunchy snacks. They’re great with a pre-dinner drink.
Recipe: Raw Chewy Gingerbread Cookie Dough Balls
Add these delish gingery chews to your sweet-snack repertoire.
Why you should add cavolo nero to your garden
It’s hearty, homegrown, and sounds as good as it tastes (if you say it in Italian).
Recipe: Spiced Date & Walnut Torte
This spiced torte is very rich but almost impossible to resist.
Recipe: Pork Sausage Rolls with Apple Pickle
This is a great dish to make when you have a couple of people coming over to watch a big game or for a bite of lunch at the weekend.
Recipe: Cardamom and Rosewater Dessert Feijoas
Celebrate the colours of autumn with this delectable treat.
Broccoli Tart with Red Onion Jam & Walnut Pesto
Feel free to experiment with this tart and use other veggies, it will taste just as good.
Recipe: Surrendered Pumpkin & Tomatoes
“Surrendered” is the term given to vegetables that are cooked long enough to allow them to break down to golden deliciousness.
Recipe: Spiced Ginger Cookie Sandwiches
These are reminiscent of the flavours of the Caribbean – a little like a tropical cocktail captured in a soft cookie.
Recipe: Honey Caramel Topsy Turvy Pear Cake
The autumnal flavour of pears in a rich butter caramel, topped with a drizzle of honey, makes this a most delicious cake.
Recipe: Courgette, Basil and Parmesan Soup
This creamy courgette soup is one you'll want to make again and again.
From hobby cheesemaker to a top-selling cheese brand
A Gisborne couple spent many years building a farm-to-plate business, now one of New Zealand’s most significant independent brands.
Make this spicy sauce with your homegrown chillies
Drizzle this homemade sauce on anything from skewers, roasts, and burgers — or use as a spiced up marinade.
Recipe: Sticky Pear & Walnut Scrolls
These sticky, caramel-coated scrolls fill the house with such a lovely aroma, you’ll be salivating in anticipation by the time they are done.
Recipe: Apple and Pumpkin Leather
Pumpkin, cinnamon and apple are blitzed together into a sweet, flavourful purée, then dried to form a chewy, sweet leather.
Recipe: Parmesan Crusted Chicken and Rocket Salad
This savoury chicken dish is freshened up with a tart salad on the side.
Recipe: Yoghurt Roulade with Roasted Plums
Celebrate your harvest with this delicious plum dessert.
Recipe: Middle Eastern Meatballs
Everyone loves meatballs — Lucy Corry is sure they’re due a comeback sometime soon.
15 recipes to make the most of end-of-summer produce
Make the most warm-weather veggies and fruits before the weather cools and autumn is in full swing.
Recipe: Easy Peasy Courgette Cheese Bake
Who says that courgettes can't become absolutely moreish?
Recipe: Roasted Tomato & Courgette Harvest Sauce
This roasted vegetable sauce can be tossed through pasta or used as a savoury dipping sauce.
Recipe: Feijoa, Mint & Chilli Salsa
Fresh feijoas sing in this piquant, easy-to-make salsa.
22 sorbet flavours to make with berries and herbs
Sorbet is an easy and delicious way to make the most of fresh berries and herbs.
3 irresistible plum recipes
When plums go crazy, these recipes will help you use them all up in the most delicious ways possible.
Recipe: Summer Beans & Greens with Honey & Cumin Vinaigrette
This crunchy summer salad comes together in a tick.
Recipe: Smoky Blue Cheese Dip
This creamy, smoky blue-cheese dip tends to disappear quickly.
Recipe: Omelette Arnold Bennett
A chef named this smoked fish omelette after prolific English author, Arnold Bennett.
Recipe: Elderberry, Rhubarb and Cinnamon Tea Cake
When elderberries begin to ripen, Kristina Jensen knows it's time to get baking.
How to make damson gin
It’s a funny-looking cousin of the plum, and it can tarten up your gin too.
Recipe: Grilled Marshmallows with Rockmelon
Making marshmallows from scratch is a fun way to get kids in the kitchen.
Recipe: Upside-Down Plum Cake
It's impossible not to flip for this sticky, scrumptious summer cake.
How to make acorn flour
Oak is a popular timber, but the trees also produce a nutritious baking flour.
Recipe: Low-Sugar Berry, Prune & Bay Leaf Fruit Spread
Chia seeds and prunes keep this jam-like spread naturally sweet.
Recipe: Kūmara Flatbreads
These versatile flatbreads can be topped with salsa or used to mop up soups and curries.
Recipe: Kohlrabi, Fennel & Apple Slaw with Lemon Maple Dressing
A fresh matchstick salad made with raw kohlrabi, apple and fennel.
Recipe: Roasted Cherry Tomato Salad
This caprese-like salad is rounded out with lentils, peppery rocket and a balsamic marinade.
Recipe: Michael Van de Elzen’s Pumpkin Cupcakes
These pretty little cupcakes call for lots of grated pumpkin.
10 ways to help make cut flowers last
These simple steps will keep your cut flowers looking fresh for longer.
Recipe: Peach Tarte Tatin
This three-ingredient dessert is one of Michael Van de Elzen's favourites.
Recipe: Simple Honey Ice Cream
A smooth and creamy ice cream sweetened with honey — a perfect pairing with fresh fruit.
Recipe: Michael Van de Elzen's Clams with Spaghetti
This recipe uses clams but feel free to swap them for any other shellfish, including mussels. Resist the temptation to eat them for every meal!
Meet the couple behind Aotearoa’s first botanical rum
Rum is the 'wild west of spirits', according to the man behind New Zealand’s first botanical rum. But Matt Bridge has tamed it into a bottle, and it drinks as beautifully as it looks.
Recipe: Beetroot Falafels
Whip up homemade falafel with roasted beetroot for a punch of colour and flavour.
Recipe: Cucumber Canapés with Dill Mascarpone & Smoked Fish
These fool-proof canapés are easy to whip up, but look impressively fancy.
Recipe: Blueberry Frozen Yoghurt
This easy-peasy recipe allows you to make a creamy frozen dessert at home without any fancy equipment.
Recipe: Lucy Corry's Ribbon Salad
This salad is loosely built around ingredients that can be scavenged in the garden or fridge.
Recipe: Rosti with Creamed Spinach
This rosti is sure to soak up all the creamy goodness of the spinach.
Recipe: Nadia Lim's Cherry & Blackcurrant Friand Cake
Make the most of summer fruit while it’s fresh with this jewel-like cake.
4 delicious summer dips to make
Food writer Kristina Jensen shares her favourite summer dips.
Recipe: Nadia Lim's Barbecue Lamb Seekh Kebabs
Nothing says summer like barbecued kebabs drizzled in a fresh, homemade sauce.
4 not-so-sweet treats to make this Christmas
Homemade Christmas treats are a great gift idea, and these are four of Kristina's favourites.
Recipe: Roast Carrot Salad with Avocado Crème Fraiche
This salad is the perfect for those days when you're feeling like something light and fresh.
Turn leftover new potatoes into "smashies"
Any leftover boiled new potatoes? This is what to do with them.
3 stonefruit hybrids to grow
Apricots, peaches, plums and nectarines are some of our favourite stone fruits. Mix them together and you get super fruit.
Recipe: Mushroom & Hazelnut Pâté
Wild mushrooms create a stronger flavoured pâté, but a mix of mushrooms works well too.
Recipe: Barbecued Skirt Steak with Tomato, Gherkin & Red Onion Salsa
Skirt steak — cut from the flank of the animal — is underrated. Not keen on steak? Try barbecued eggplant steaks instead.
Recipe: Christmas Rolled Pork with Coriander Crust
Hear Michael Van de Elzen out — switch up Christmas dinner this year with a herby pork belly.
Recipe: Anj’s Lemon & Ginger Crunch Pie
An easy, crowd-pleasing treat to whip up for a spring or summer barbecue.
Recipe: Beetroot Red Velvet Cake
No need to add red food colouring — the beetroot does it for you.
Recipe: Poppy-Crumbed Chicken Arms and Red Slaw
Forget Kentucky Fried Chicken, here's a healthier and even tastier twist with red wine and poppyseeds.
Recipe: Nurse Gathergood’s Sponge Cake
There’s no mistake — this delightful sponge goes into a cold oven.
Recipe: Angela’s Elderflower Cordial
This delightful cordial can be made into a refreshing beverage or added to other recipes, such as marmalade.
Recipe: Bloody Marys with Oysters
Wash a freshly shucked oyster down with a spicy classic.
Recipe: Burnt Cauliflower, Caramelised Onions and Shiitake Mushrooms
Nearly-burnt cauliflower florets are the star in this hearty vegetable dish.
Recipe: Nadia Lim's Honeyed Blueberry & Mascarpone Tart
A spring-fresh tart for anyone with a sweet tooth.
A vision to reinstate hemp in Aotearoa
These three young men are cultivating a future in which more New Zealanders embrace the plant-based protein in hemp.
Recipe: Pork Koftas
This light, breezy meal is easy to throw together on a warm summer's evening.
Recipe: Apricot, Ginger & Oat Slice
This oaty slice combines wholesome goodness with peanut butter-chocolate icing.
Recipe: The Grater Good's Lemon Tart
This vegan twist on a classic uses almond flour, coconut cream and lots of lemons.
Recipe: Spicy Baked Beans with Chorizo
This hearty baked dish is a great side to serve with tacos or enchiladas.
Recipe: Black Pepper & Sumac Strawberries with Honey Crème Fraiche
Take fresh strawberries to new heights with a homemade syrup and honeyed crème fraîche.
The art of the homegrown salad bowl
A salad is the celebration of home-grown, leafy vegetables but there’s an art to mixing the perfect salad.
Recipe: Orange, Chilli & Chocolate Bark
Pop a couple shards in a reusable jar for a sweet gift idea.
Recipe: Spicy Orange, Mint and Beetroot Salad
You can use cooked or raw beetroot in this salad. The last three ingredients give the salad a unique, delicate look and different textures.
Recipe: Basque-Style Cheesecake
Baking this cheesecake at a high temperature results in a dark-brown crust and creamy filling.
Catching crayfish and pāua to order in South Wairarapa
This couple hit the water, rain or shine, in a new venture bringing fresh kaimoana to plates while respecting the ocean’s resources.
18 fuss-free recipes for your next picnic
Finger foods, sandwiches, breezy tarts and fresh salads are all fool-proof picnic classics.
Recipe: Lemon Marjoram Chicken Tacos
Tacos are the ultimate in interactive eating – once you’ve prepared and cooked all the elements, put them on the table and let your guests assemble their own.
Why runner beans should be a staple in your garden
There’s one non-negotiable, flavoursome, highly productive vegetable in Jenny’s summer garden, and it saves her money.
Recipe: Beetroot Avo Mud Cake, Peanut Butter and Raspberries
This sweet treat has rolled oats, beetroot and avocado hidden inside.
Recipe: Roasted Cauliflower, Lentil Tabbouleh and Cumin Yoghurt
This hearty salad can be served as is, or with your choice of protein.
Recipe: Potato, Fennel, Mozzarella & Anchovy Tart
Potatoes are the anchor ingredient in this flavourful tart.
Recipe: Ruth Pretty's Chocolate Caramel Custards
These pretty little custards are made with dark chocolate and a touch of cinnamon.
Recipe: Gingerbread Breakfast Loaf
Cut a thick slice of this breakfast loaf and top with nut butter, jam or fresh fruit.
Recipe: Nadia Lim's Spring Risotto
This fresh risotto is bursting with veggies and herbs that can be plucked straight from the garden.
What is umami? How to add umami to your cooking
We're biologically programmed to crave a hearty steak, but there are also meat-free ways to add or enhance that same sense of 'yummy'.
5 ways use up your lemons
Have too much of a good thing? Try baking a zingy treat, preserving lemon peel or making your own limoncello.
Recipe: Soft Lemon Biscuits
These tasty biscuits are a great way to use up lemons.
15 tasty ideas for comfort food at home
Whip up these warming, oh-so-cosy recipes in the comfort of your home.
This spiced-up classic is heating up the drinks scene
Fresh apples and creativity are at the core of this reinvention of a spicy classic.
Recipe: Crumbed Fish Tacos with Coleslaw & Tangy Avocado Sauce
Let fresh fish shine with light coleslaw, zingy avocado sauce and soft tortillas.
Recipe: Michael Van de Elzen's Butterbean Hummus
This may be the easiest hummus you'll ever make.
Recipe: Garlic Chive Scrambled Eggs
Top with smoked salmon, a touch of sour cream and little snips of garlic chives.
Recipe: Breakfast Eggs, Grilled Asparagus and Pancetta
A feast of a breakfast to whip up when you're feeling fancy.
Recipe: Mike's Oaty Slice with Avocado Butter
Spread avocado over this wholesome slice for brekkie or delicious snack.
Recipe: Rustic Goat Roast
Kerry Kelly-Drought keeps food rustic, hearty, and absolutely delicious at her bush hut near the Forgotten World Highway.
Recipe: Rhubarb and Ginger Muffins with Lemon Syrup
Pieces of rhubarb shine like pink jewels hidden in each golden muffin.
Recipe: How to create and nurture a sourdough starter
A beginner’s guide to getting start-ed with sourdough — how to create, feed and nurture the starter.
Pan-fried and vegetable scones
One of New Zealand’s best-loved children’s authors shares the secret to his childhood scone recipe.
Recipe: Chargrilled Cauliflower Tarts
If you need a finger food, a light starter, or even a tasty lunch, cauliflower tarts are the ticket.
Why polenta is perfect for winter comfort
The Italians know how to create comforting winter food, but writer Kristina Jensen takes it one step further.
Recipe: Beetroot Cured Salmon
This is a perfect light and tasty, make-ahead opener to a winter dinner.
Recipe: Chorizo Sausage & Prawns with Roasted Red Peppers
This one-pan rice dish is one of Michael Van de Elzen's favourites to whip up.
Recipe: Spiced Parsnip Hash Browns
Craving some fried food? Give in and avoid the guilt with this healthy spin on the classic hash brown.
Recipe: Spinach & Honeyed Pear Salad
Whip up this pretty winter salad in a flash.
A Nelson couple's mascarpone wins over taste buds
An Italian couple recreates favourite cheeses from home.
Recipe: Nadia Lim's Mushroom Potato Gnocchi
There's nothing quite like plump gnocchi tossed in a beautiful, rustic sauce.
Recipe: Ruth Pretty's Braised Lamb Shank Pie
Waiting for the lamb to work its magic in the oven requires patience, but the end result is completely worth it.
Meet the couple behind this dairy-free coconut kefir
A Raglan couple developed an alternative idea over six years — and now they’ve fermented it.
Recipe: Rhubarb Crumble
Always be ready for a mid-week treat by making the crumble mix in advance.
Recipe: Homemade Citrus Curds
All citrus can be turned into curd, which is a delicious addition to cakes, pies and pancakes, or can be swirled in yoghurt or ice cream.
The secret behind this award-winning Central Otago preserve
Central Otago plums and pinot noir prove to be the winning combination for a young chef with a passion for preserving fruit.
How to grow finger limes — the new foodie favourite
Tagged “citrus caviar”, finger limes are a fresh take on a standard citrus.
Recipe: Candied Citrus
Any citrus can be whipped up into a sweet snack or pretty garnish.
4 simple Japanese seasonings to make at home
Traditional Japanese spice mixes are easy to make, and add sparkle to dishes from any culture.
Recipe: Chilli Kiwi Hot Sauce
This recipe has been tried-and-tested to perfection since Kristina Jensen's university days.
Sustainable principles rule at this award-winning pāua company
Tora Bay on the South Wairarapa coast is home to a new venture and top-notch kaimoana.
Recipe: Lentil & Kumara Curry
This is a great vegetarian substitute for butter chicken and the best part is, it can also be made gluten and dairy free.
Wairarapa butchery wins at 2021 Outstanding NZ Food Producer Awards
Dion Kilminster produces top-quality beef and lamb — but the road to success constantly challenges him.
Little & Friday's Lemon Coconut Slice
This lemony slice features zingy passionfruit and a heap of fluffy meringue.
Recipe: Ruth Pretty's Grapefruit Cheesecake
There's nothing more heartwarming than a hand-me-down recipe.
Recipe: Potato & Black Bean Enchiladas
This recipe is a firm family favourite because it's big enough to feed a crew, but you can halve the amounts.
Little & Friday's Chicken, Leek & Bacon Pie
Bacon and cheese in this winter classic makes this pie extra hearty and rich.
Homemade Meatballs with Soft Parmesan Polenta
Michael Van de Elzen serves these easy-to-make moreish meatballs over a bed of creamy parmesan polenta.
Recipe: Dutch Pea and Ham Soup
Smoked pork hock adds incredible flavour to this warming pea soup.
Recipe: Pāua Fritters
Let the pāua shine by using just enough batter to bind the fritters.
Ārepa founders on changing the mood of the drinks industry
The founders of beverage company Ārepa are aiming high with the twin goals of creating the world’s smartest drink and building New Zealand’s first billion-dollar beverage company.
Recipe: Broccoli with Black Olives & Parmesan
Broccoli is one of those vegetables which work well with almost anything — take advantage of its versatility with this recipe.
Recipe: Little & Friday's Caramel Slice
Everything from the hazelnut-studded caramel to the dark chocolate ganache is pure decadence.
Recipe: Cavolo Nero, Lemon & Ricotta Pizza
This is pizza made simple: crispy cavolo nero, lemon zest and a medley of cheeses.
Recipe: Crispy Veggie Chips
Forget splurging on a bag of gourmet chips at the store, try making your own (hint: it's easier than you think).
Four Ginger Parsnip Sticky Date Pudding
Parsnip makes this gooey pudding a real show-stopper.
Onion talk: Tips for planting alliums
The onion family make a pretty and tasty addition to your garden.
Recipe: Fish with Brown Butter Sauce & Popped Capers
This is a great way to cook lower-priced fish species such as blue moki, gurnard, hoki, monkfish and trevally.
Recipe: Beetroot Hummus
This is a vibrant dip or you can use it as a spread.
Fragrant Vegetable Pho Soup
This fragrant Vietnamese noodle soup is a great way to use up garden greens such as kale or spinach.
Recipe: Persimmon & Turmeric Chutney
NZ Lifestyle Block writer Kristina Jensen celebrates preserving, persimmons, and her favourite Pip.
Recipe: Curried Pumpkin, Bacon & Feta Muffins
You may find you need to make two batches of these tangy, moist, melt-in-the-mouth muffins as they won’t last long.
The Easiest Curried Pumpkin Soup
This is NZ Lifestyle Block columnist Kristina Jensen's favourite way to use her pumpkin harvest.
Outstanding NZ Food Producer Awards 2021: Medal winners revealed
Exciting news in the food world. It's time to celebrate great New Zealand food products with the announcement of 2021 Outstanding NZ Food Producer Awards medal winners.
Recipe: Leek, Mushroom & Cottage Cheese Flan
The secret to a tasty flan or quiche? Sautéed leeks.
Recipe: Pulled Ham Hock Soup with White Beans
This soup is light, brothy and loaded full of nutritious vegetables.
8 things to know before you try growing hazelnuts
Hazelnuts are still a niche product in New Zealand but they have the potential to be the country’s main nut crop. You won’t meet anyone who loves them more than hazel researcher and grower Murray Redpath.
Recipe: Ruth Pretty's Criss-Cross Agrias with Rocket
When buying, look for potatoes that still have dirt on them — the soil is a protective layer.
How to make apple cider vinegar
There's no need for any part of an apple to go to waste.
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.
Recipe: Nadia Lim's Mulled-Wine Poached Pears
Any pear variety can be poached, but Beurre Bosc, Packham, Winter Nellis, or Taylor’s Gold hold their shape the best.
Recipe: Homely Rosemary & Lemon Cake
Breadcrumbs and almonds form the base for this unusual Italian cake, which is delicate in texture and big on flavour.
Recipe: Persimmon Salad
Pomegranate seeds, sliced persimmon and goat cheese take this salad to the next level.
Recipe: Ribolita Soup with Garlic Avocado Oil Toasts
This warming dish is also known as Tuscan white bean soup.
Recipe: Blackberry Cake
This easy cake, studded with frozen blackberries, is topped with icing sugar and sliced stonefruit.
Recipe: Lynda Hallinan's Marmalade
Lynda's twist on her grandmother's marmalade involves a generous slosh of Cointreau or whiskey.
Recipe: Feijoa & Rhubarb Relish
Pair this relish with cold meats and cheeses.
Recipe: Feijoa, Pear & Walnut Galette
Celebrate your feijoa and pear harvest with this tart-like dessert.
Recipe: Roasted Moroccan Cauliflower with Capers and Almonds
Cauliflower gets spiced up with tangy capers, crunchy almonds, and warming Moroccan spices.
Recipe: Blueberry and Lemon Mascarpone Cake
No need for icing on this cake-in-a-skillet. The richness is all inside from the delicious mascarpone.
6 easy-peasy ways to preserve herbs
The options are endless when it comes to preserving herbs.
The best NZ cheeses of 2021
This year’s New Zealand Champions of Cheese Awards has recognised long-term favourites as well as newcomers among its 27 trophy recipients.
15 delicious feijoa recipes to make the most of a bumper crop
Make the remainder of those feijoas shine with these simple chutneys, baked treats and tangy dips.
Recipe: Nadia Lim's Carrot, Tamarind & Coconut Soup
Carrots give sweetness, red lentils add body, coconut enriches, and tamarind gives a palate-lifting sour note to this warming soup.
Recipe: Fig Sponge Cake
A medley of seeds and nuts gives this upside-down cake an earthy flavour.
Recipe: Sweet Risotto with Poached Tamarillos
This rice pudding is anything but boring, it brings a fruity twist to a family classic.
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.
Recipe: Butterflied Chicken with Red Pepper Salad
Ease into the evening with roast chicken tossed with hearty veg and crusty sourdough.
What you need to make 'gin' in a jar
You can use a few key spices, homegrown herbs, and fruit to transform plain vodka into your own 'gin'.
Want to distil your own gin? Here's what to know
Here's what you need if you want to join the 'ginaissance.
Your go-to guide to freezing fresh produce
Freezing your favourite summer produce is a simple, fast, and economical way (if you do it right) to preserve the best in your crops.
Recipe: Quince Jelly
Aromatic autumn quinces make for the most delicious jelly.
8 tasty dishes (and treats) to make with pumpkin
Arguably one of our favourite vegetables, pumpkin is a versatile star in both sweet and savoury dishes.
Recipe: Molten Chocolate Cakes with Salted Caramel
This chocolate molten cake is not only the perfect sweet treat but also fail-proof.
Recipe: Ruth Pretty's Pumpkin & Courgette Salad
This salad makes a tasty vegetarian main course, especially with the addition of toasted walnuts and barbecued cherry tomatoes.
Recipe: Nadia Lim's Apple Rum Raisin Tarte Tatin
Crisp apples are paired perfectly with this indulgent rum-and-raisin sauce.
2 quince recipes: Quince paste and quince chutney
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?
Recipe: Cheese Toasts with Salmon & Tarragon
Save a few cheesy loaves in the freezer for when you need a breezy-but-beautiful canapé.
Recipe: Potato & Green Bean Tuna Salad
A fresh salad with capers, olives and a simple vinaigrette.
Recipe: Barbecued Whole Snapper with Peperonata
Cooking the snapper on the bone creates even more flavour in this dinner dish.
Recipe: Michael Van de Elzen's Salsa Verde
This sauce is simple yet addicting, perfect for summertime.
Recipe: Roasted Mushroom and Garlic Rigatoni
This pasta recipe will convert even the most passionate of mushroom-haters into lovers.
Recipe: Poached Figs with Verjuice and Sugar
A quick yet delicious dessert sure to satisfy any cravings for a sweet treat.
Recipe: Pesto Puffs with Cherry Tomatoes
These babies push all the right buttons when you want a tasty savoury bite.
How to make homemade extracts
Turn fruit and herbs into flavours you can use all year round.
Recipe: Blackcurrant & White Chocolate Crème Brûlée
There's no need to save this silky smooth dessert for only special occasions, it's simply too irresistible.
Recipe: Cherry Tomato Puttanesca Sauce
Tomatoes are the taste of summer, especially if still sun-warmed.
Recipe: Plum Frangipane Puff Tart
A delicious dessert full of nostalgia for chef Michael Van de Elzen.
Recipe: Fresh Pineapple Salsa
A chunky, dip-worthy salsa made with fresh pineapple and red bell pepper.
Recipe: Blueberry Muffin Cake with Almond Topping
This dessert is simple to make with a good crunchy topping — just mix and stir!
Recipe: Fried Chermoula Cauliflower with Bean Dip
These spiced cauliflower steaks on green dip steal the show at any dinner party but are super simple for a mid-week dinner too.
Ruth Pretty's Chocolate Cheesecake Brownies
Cheesecake and brownies rolled into one ultra-decadent treat.
Recipe: Blueberry Hot Sauce
The fermentation in this hot sauce not only increases the shelf life, but makes it more delicious.
Recipe: Pumpkin & Red Pepper Tart
This easy vegetarian tart is practically begging to be shown off at your next gathering.
Recipe: Spiced Plum Crumble Cake
This cake’s tender crumb and crunchy topping partner perfectly with slightly tart and juicy plums.
Recipe: Jammy Pear Cocktail
This rum-based cocktail is made with fresh pair, maple syrup and a cinnamon stick.
Recipe: Mum's Pasta & Pizza Sauce
Savour the taste of summer for the colder months ahead with this freezer tomato pasta and pizza sauce.
Recipe: Pear and Beetroot Salad
This salad is a dreamy companion to any showstopping dish, with earthy beetroot flavour enhanced with soft pear.
Stewed Plums, Yoghurt and Cinnamon Meringues
Make a decadent version of an eton mess using summer plums and cinnamon.
These neighbours joined forces in the name of ice cream
Two Nelson farmers are keeping things local, churning their A2 milk into ice cream produced just minutes down the road from their milking sheds.
Recipe: Nadia Lim's Panzanella di Melanzane
Crispy croutons soak up the flavours of summer in this simple Italian dish.
Recipe: Twisted Courgette Wholemeal Pizza
This fresh, homemade pizza is topped with courgette, rocket and soft goat cheese.
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.
Recipe: Chicken & Tarragon Sandwiches
French tarragon, a perennial herb that appears late spring to early summer, is perfect with chicken.
11 tomato recipes to make the most of the summer harvest
Got tomato glut? Try making gazpacho, a green tomato jam, or cheesy tomato fritters.
Recipe: No-Sugar Chia Seed Berry Spread
This berry jam-like spread is super easy. The chia seeds thicken this tasty spread without using sugar and gives it a healthy twist.
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: Sticky Ribs with House Rub
Take pork ribs to the next level with Mike's house rub and sticky glaze.
Recipe: Ruth Pretty's Zippy Butter Bean Salad
The secret to Ruth Pretty’s zippy butter bean salad? Preserved lemon peel.
The secret to great no-sugar jam (it's possible)
You might think sugar is vital for good jam, but food writer Kristina Jensen's experiments show it's not.
An expert's guide to cooking mushrooms
It's time to join the great shroom-boom and learn how to cook this highly controversial vegetable the right way.
5 delicious ways to use up a courgette glut
Courgettes make a great base for sauces, salty snacks and even sweet treats.
Recipe: Courgette Fries
These baked courgette fries make an excellent side dish, or hot nibbles for when you have guests.
Recipe: Courgette Butter
This ‘butter’ will keep in the fridge for a few days, or you can freeze it.
Recipe: Rhubarb & Courgette Chutney
This homemade chutney is delicious with crackers and strong cheese.
Recipe: Crustless Courgette & Bacon Quiche
Tasty cheese and shredded bacon take this simple quiche to new heights.
Recipe: Beetroot Cashew Dip and Seed Crackers
This vibrant dip will be a hit at any picnic, afternoon tea or party.
Recipe: Kate’s Easy Toasted Muesli
NZ Life & Leisure editor Kate Coughlan makes a batch of this muesli once a fortnight.
Recipe: Cam's Ginger Slice (Dairy-Free)
This spicy ginger slice uses coconut cream instead of butter — and honey instead of sugar.
Recipe: Priscilla's Bliss Balls
These little morsels are as wholesome as delicious.
Recipe: Kristina's Walnut Crunch
This super simple bar is packed with walnuts and oaty goodness.
Recipe: Nancy's Birdseed Bar
A wholesome treat packed with coconut, seeds, and dried fruit.
Recipe: Kath's Fodder Beet Salad
Fodder beet doesn't have to reserved for animal feed. Kath Fox tosses sliced fodder beet with veggies, rice noodles and a zippy dressing.
9 edible gifts to make for friends and family
Nothing says love or friendship like a sweet little treat made at home.
Recipe: Paul's Plum Sauce
This writer has a rich plum heritage, and a secret ingredient in her family's favourite sauce recipe.
Recipe: Nadia's Eggplant Parmigiana
Nadia Lim loves this simple dish of grilled eggplant, tomato passata, mozzarella and basil — it’s Italy on a plate.
Recipe: Easy Peasy Perfect Pavlova
A perfect pav topped with pomegranate-coloured whipped cream.
The four young Kiwis behind a sparkling drink empire
Four young entrepreneurs want to promote and protect the country's native environment while growing their sparkling drink empire.
5 simple ways to use fresh broad beans
These tender legumes are quite versatile — try them in salads, tarts and as a substitute for chickpeas.
Recipe: Moroccan Broad Bean Dip
This creamy Middle Eastern dip doesn't have a hint of broad bean flavour.
Recipe: Courgette & Banana Loaf
When life gives you courgettes, make a courgette loaf.
Recipe: Ruth Pretty's Summer Salad
Consider this salad another way to add more avocado and watermelon into your life.
6 quick-and-tasty ways to use fresh dill
Dill is a summer herb you can play with – it’s hard to overdo it.
Recipe: Mike's Rubbed Beef Skirt Steak
This is Mike Van de Elzen's favourite kind of recipe. Simple and quick, but packs a real flavour punch.
Recipe: Raspberry Jelly-Tip Pavlova Roll
Ruth Pretty's raspberry jelly-tip pavlova roll is pure Kiwiana goodness.
Recipe: Heavenly Chocolate & Coconut Raw Slice
A decadent no-bake slice to pair with a cup of tea.
Ruth Pretty's joyful Christmas feast
Celebrate the festive season with friends and family and share this easy, elegant feast.
7 easy and festive nibbles to make for Christmas
After one frustrating cheese board fail, Nadene Hall breaks down seven festive appetisers that are practically foolproof.
This architecture graduate found structure in jelly
A jolly delicious business born from an art project is reinventing a Kiwi classic.
Recipe: Kristina's Marrow Chutney
No need to peel the marrow or apples in this easy recipe.
Recipe: ‘Any Kind of Onion’ Tarte Tatin
Leeks, red onions and shallots will all work in this versatile vegetarian dish.
Recipe: Mustard & Mint Pesto
Fresh mint mellows mustard’s spice in this easy pesto.
Recipe: Roasted Turkey with Red Rice Stuffing (GF)
The roasted turkey of your dreams is guaranteed to impress (and satisfy) a crowd.
How to grow your own bath sponge
There aren’t many mouth-watering veggies that can also be a bath sponge and a dishcloth.
Recipe: Asparagus & Strawberry Salad with Feta
A simple five-ingredient salad to make fresh asparagus shine.
Recipe: Ceviche with Kūmara, Chilli & Coriander
This ceviche recipe is super simple, yet the taste is beyond fresh and delicious.
7 delicious ways to use up rhubarb
Rhubarb is a time-honoured favourite food, for sweet and tart reasons.
Recipe: Eric's Roasted Rhubarb
Take your rhubarb to the next level by popping it in the oven.
Recipe: Garlic & Caper Chicken with Braised Spring Vegetables
This easy-to-make main course has all the flavours of classic roast chicken, with minimal fuss.
Recipe: Broad Bean Salad
A quick and elegant salad to make those fresh broad beans shine.
Pumpkin Cupcakes with Cream Cheese Frosting
These little cupcakes are moist and tasty and are just the right size to enjoy with tea or coffee.
Recipe: Broccolini, Buckwheat & Herb Salad
If the vegetable gods are smiling, use fresh broad beans instead of frozen and swap out the broccolini for asparagus.
Recipe: Mikes's Mini Lamb Puff Pies
Go ahead and double the recipe — these bite-sized morsels are guaranteed to be a hit.
Why you're having problems growing shiitake
These gourmet mushrooms can cost you around $60 per kilogram, or you can grab your chainsaw and grow them yourself.
Recipe: Ruth Pretty's Doughnuts with Dulce de Leche
These oven-baked doughnuts, with sticky caramel, are surprisingly simple to make — no deep-frying necessary.
How to grow delicious courgettes
Sow your courgette seeds now for a fruitful summer harvest.
Recipe: Pickled Red Cabbage with Carrot Flowers
Can't seem to find a use for that excess cabbage? Make a deliciously tangy (and pretty) cabbage preserve.
Recipe: Broad Bean Tart
Fresh broad beans are hidden in a creamy mascarpone filling.
Recipe: Raw Passionfruit Slice
Passionfruit and honey live harmoniously together in this easy-to-make raw slice.
Meet the duo behind NZ's first homegrown oat milk
Two old mates with a shared goal are shaking up New Zealand’s plant-based milk market.
9 quick-and-easy nibbles and dips to feed a crowd
Feeding a crowd this weekend? There's nothing more satisfying than presenting nibbles and dips fresh from the kitchen.
Recipe: Honeyed Gin Sours
Serve this sophisticated but simple drink as an aperitif or refreshing cocktail.
Recipe: Jamie Oliver's Avocado Pastry Quiche
Sweet pea, Cheddar & basil filling, mixed garden leaves.
Recipe: Spiced Roast Chicken with Citrus Slaw
Give your Sunday roast a kick with this flavour-packed spice rub.
International cheese expert's food and wine tours in the Hawke's Bay
Global cheese aficionado Juliet Harbutt hosts foodie tours from her home with vineyard views.
Recipe: Lamb and Pumpkin Arancini Balls
These golden, risotto-filled morsels can be served as an entrée or a light lunch.
Recipe: Chocolate Banana Strudel with Butterscotch Sauce
Not your average strudel — this easy, kid-friendly banana dessert with gooey caramel sauce is as tasty as it is fun to make.
Homemade Oat Biscuits (for your next cheese board)
Whip up these crunchy biscuits in a pinch for your next cheese platter.
Recipe: Chocolate Tart with Tahini Salted Caramel
A decadent vegan tart made with a walnut base and silky chocolate-and-coconut filling.
Caramelized Onion and Gruyere Cheese Scones
Raise your scone game with the nutty gruyere cheese and sweet caramelized onion.
Recipe: Jamie Oliver's Easiest Broccoli Quiche
Red pesto-layered filo, Cheddar & cottage cheese.
Recipe: Jamie Oliver's Easy Peri Peri Chicken
Garlic, smoked paprika, harissa, mint & chunky potato wedges.
Make your own honey granola
This granola recipe from Karly Polaschek of Greytown Honey replaces refined sugar with delicious kāmahi honey.
Meet the fifth generation of Wairarapa beekeepers
The fifth generation of a Wairarapa beekeeping family is producing high-grade honey fit for the breakfast table and the medicine cabinet.
Recipe: Whipped Feta with Lemon Zest & Pink Peppercorns
This silky dip will complement just about anything on a grazing platter.
Recipe: Braised Lamb Shoulder with Beetroot Sauce
On these long dark nights, treat yourself to braised lamb drizzled with a flavourful alternative to gravy.
A vegan chocolate mousse that hits the spot
A silky, vegan chocolate mousse that hits all the right spots.
Recipe: Diana’s Cheese Puffs
These savoury puffs are frozen before baked — a fool-proof party snack with minimal prep time.
Recipe: Lavender lemonade cordial or cocktail mixer
This refreshing cordial also makes a terrific base for a cocktail – just pour with gin over ice, then top up with soda water.
Recipe: The best marmalade ever
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.
Learn to make your own feta
Making salty feta at home is both easy and satisfying for first-time cheesemakers.
Recipe: Beetroot & Goat Cheese Tarte Tatin
This upside-down tart is traditionally made with apples, but the use of sweet, caramelized beetroot and tart goat cheese results in a delicious savoury dish.
This herb is the best substitute for cucumber
If you need cucumber but don’t have any, this leafy herb is here to help.
Recipe: Cauliflower Fritters with Fried Halloumi and Lime Emulsion
A zingy lime emulsion is the perfect dressing for these scrummy cauli fritters.
How to grow wasabi in New Zealand
Fresh wasabi is a hot pick for the patient gardener.
Recipe: Kate's Spelt Flour Beetroot Bread
Beetroot adds a little purple magic to this easy-to-make spelt flour loaf.
Recipe: Mike's Lamb Burgers with Tzatziki and Hummus
Mike Van de Elzen creates the ultimate lamb burger with a flavoursome lamb patty and lashings of fennel tzatziki and hummus.
Recipe: Tangy Lime Possets with Coconut Wafers
This creamy dessert is easy to whip up and never fails to impress. Note the posset takes at least three hours to set.
Individual Date, Blueberry, and Apple Crumbles
This twist on a classic fruit crumble has a nutty oaty topping which is baked separately for extra crunch.
How to make homemade natural yoghurt
Homemade yoghurt is a great way to introduce beneficial bacteria to help keep the digestive system healthy.
Make your own orange wine liqueur
This is delicious in winter, but you can also keep it for a summer drink. It makes a lovely gift.
Recipe: Chicken Dumpling Soup with Bok Choy
The simple, warming broth is the star of this wholesome dumpling soup.
A harvest in 7- 14 days: A step-by-step guide to growing microgreens
Microgreens provide fast-growing, highly nutritious mouthfuls of goodness.
Recipe: Mulligatawny with Coriander Bread
This South Indian-inspired chicken soup tastes even better the next day.
Recipe: Oma’s Dutch Apple Tart (appeltaart)
A deliciously Dutch recipe that's been passed down the Van De Elzen family.
Why growing a food forest can be trickier than you think
Imitating nature to grow food seems like a good idea but creating a thriving food forest can be tricky.
Recipe: Chicken Florentine
Creamy white wine sauce is the hero of this classic main dish.
Recipe: Homemade 100's & 1000's Biscuits
Laura MacDonald from thekiwicountrygirl.com shares her homemade version of this New Zealand kids' favourite.
Recipe: How to make pizza dough from scratch
Take notes from pastry chef Clinton Davies and learn how to make the perfect pizza base.
How to pickle cauliflower
A sweet and tangy way to use cauliflower that is anything but bland.
Recipe: Warm Green Olives, Carrots & Fennel Bulb with Roasted Smoked Paprika Almonds
On colder nights, this warming salad is the perfect accompaniment to a savoury roast.
Recipe: Bee's Ginger Pistachio Slice
This gingery treat never fails to impress at Michael Van de Elzen's house.
11 things to use for perfect sourdough
Take your sourdough from adequate to artisan with these tools of the trade.
5 delicious ways to use kumquats
This tiny citrus is tart at heart but comes wrapped in a sweet surprise. Here are five ways to use a kumquat crop.
15 delicious citrus recipes
An abundant citrus tree means it's time to whip up some treats in the kitchen.
Recipe: Pumpkin Pie Brownie
A chocolaty twist on a classic American dessert.
Recipe: Mandarin Curd
This sweet curd is a great way to use up overripe mandarins.
Explore the edible jungle in the middle of dairy country
Thirty-three years ago, Hawi and Susann Winter decided to create a jungle of the most delicious kind.
Recipe: Flourless Mandarin Cake
This gluten-free syrup cake is made with seeds and nuts and is bursting with tangy mandarin flavour.
Recipe: Chilli Chocolate Cakes
Chilli and chocolate is an ancient pairing that does wonders for the taste buds.
Recipe: Silverbeet Gnudi
These green-speckled ricotta dumplings are like gnocchi’s rustic cousins.
6 common sourdough mistakes to avoid
Baking sourdough took off during lockdown, but along with all the crusty goodness were the bad bakes. Expert organic sourdough baker Neville Chun reveals what it takes to create a perfect sourdough and how to avoid baking a frisbee.
Recipe: Cheese and Onion Pie
A savoury, vegetarian pie worthy of a weekend feast.
Recipe: Pickled Lemons or Limes
Preserved citrus can be added to marinades, stews and Moroccan and Middle Eastern dishes.
Make your own water kefir
This fizzy beverage contains probiotics similar to kombucha and switchel.
Recipe: Easy Orange Chutney
A great way to use up excess oranges — make sure to save the peels for orange wine liqueur.
Recipe: Portobello Mushrooms with Butter Bean Mash, Macadamia Nut Crumble & Rustic Pesto
This rustic vegetarian side dish is packed with flavour and texture.
How Clevedon Herbs & Produce nourished NZ during the lockdown
A family in its fourth generation of growing vegetables not only flourishes during the lockdown but also wins an award.
Recipe: Baked Pears in Verjuice with Dark Chocolate Sauce
This sophisticated dessert is steeped in fragrant verjuice before served with a decadent chocolate sauce.
Learn to bake crusty ciabatta at home
This flattish crusty bread means ‘slipper’ in Italian, a reference to its shape. Its hole-filled structure is excellent for soaking up delicious juices on a plate without falling apart.
Recipe: Gooey Ginger Self-Saucing Pudding
There's nothing quite like self-saucing ginger goodness on a cold evening.
How to get a berry patch started this winter
It's a berry good time of year to plant these varieties in the backyard.
4 delicious ways to use yuzu
This lesser known citrus is easier to use in cooking than you may think.
How to grow yuzu in New Zealand
This lip-puckering chef favourite can easily be grown at home.
Recipe: Homemade Soy Milk
Store in a glass jar for a dairy- and package-free milk that lasts a week.
Recipe: Jeni Pearce's Mini Meatloaves
These hearty meatloaves are as easy to prepare as they are tasty.
Recipe: Chianti Duck with Grove Avocado Oil Mash
A wonderfully filling meal worthy of a cold winter evening.
Recipe: Chipotle Crab Apple & Rhubarb Ketchup
Crab apples give this tomato-free ketchup a robust character.
Recipe: Pickled Beetroot
Beetroot is a pickling favourite that has stood the test of time.
How to whip up a delicious soup — sans recipe
The secret to a soul-nourishing soup is knowing how to craft it from scratch.
Make this flavourful relish with whatever veggies are in season.
Recipe: Banana Bread in a Mug
Satisfy your sweet tooth in less than 10 minutes.
Clevedon Herbs & Produce win big at the 2020 Outstanding NZ Food Producer Awards
An Auckland family is producing a vegetable box that looks and tastes better than homegrown — and is this year's Spirit of New Zealand winner at the the Outstanding NZ Food Producer Awards of 2020.
Recipe: Wholesome Carrot Cake with Cream Cheese Frosting
Everyone knows carrot cake is just a vehicle for cream cheese frosting.
Recipe: Quick Coconut Butter Chicken
This dairy-free version of the classic Indian takeaway can be made at home in under 30 minutes.
Recipe: Soup of Israel
A filling and nourishing chickpea soup that will quickly become a family favourite.
Recipe: Serena's Spiced Apple Punch
This recipe comes from Ruth Pretty's good friend Serena Bass, a cooking-school teacher and caterer based in New York.
This couple ditched their jobs to grow mushrooms
The Krummenacher family business is based on an ancient and dynamic natural system that is going about its important business silently beneath their feet.
How to reap the many health benefits from mushrooms
Mushrooms are so much more than their tasty flavour.
Mike's Super-Delicious Smoked Fish Pâté
The secret to this simple-to-make smoked fish pâté is soaking the bread in milk.
Recipe: Broccoli & Parmesan Morsels
These miniature morsels get their cute shape from a mini muffin tin.
Wellington nuttery Fix & Fogg combine nuts and seeds in their award-winning spread
Another winning seed and nut mix from a small Wellington nuttery, which has big ideas on how to take great flavours to the world.
Recipe: Smoked Salmon, Asparagus and Dill Risotto
This classic Italian dish is taken to new heights with smoked salmon and fresh asparagus.
Recipe: Potato Tortilla
Serve this savoury Spanish omelette with a generous dollop of garlic aioli.
Tokomaru firm's ghost chilli hot sauce wins big in international awards
A mild-mannered couple are producing red hot, award-winning chilli products and running a sustainable business on their Horowhenua block.
Recipe: Feijoa Salsa
The feijoa originates from South America and the flavours work well with a classic salsa. If tomatillos aren't avaialble, use cherry tomatoes.
Recipe: Smoked Fish & Feijoa Salad
This unusual combination of tangy feijoa, smoked fish and the flavours of south east asia will suprise and delight the taste buds.
Recipe: Sticky Pork Ribs with Feijoa Marinade
This feijoa twist on rib marinade is finger lickin' good.
Recipe: Garden Greens Pesto
This versatile pesto can be made with silverbeet, kale, or any other garden green.
Meet the probiotic-rich (and award-winning) health drink on the block
Clevedon’s queen of fermentation has brewed a natural, low-sugar beverage that packs a probiotic punch — and won the Drink category at the Outstanding NZ Food Producer Awards of 2020.
16 feijoa varieties to plant for your ideal harvest time
Plan your feijoa season ahead of time by selecting the ideal variety for your garden.
Recipe: Sticky Date Pudding
Nothing spells comfort food quite like warm sticky date pudding.
NZ Champions of Cheese Awards trophy winners announced
New Zealand Specialist Cheesemakers Association urges New Zealanders to support NZ-made cheese.
Make mum this Coconut Chocolate Bounty Cake for Mother's Day
This coconut cake is layered with whipped chocolate ganache and topped with a decadent cream-cheese frosting.
The Wānaka ice-cream makers churning out award-winning boysenberry ice cream
A Wānaka freezery lives up to its name with handcrafted ice cream with pure, homegrown flavour that won the Dairy category at the Outstanding NZ Food Producer Awards of 2020.
Recipe: Quinoa Cakes with Chimichurri Yoghurt
Cooked too much quinoa? Make these tasty vegetarian cakes with the leftovers and pair it with an simple herbaceous yoghurt sauce.
Recipe: Pear and Ginger Shortcake
Spiced pears and ginger are sandwiched between two layers of buttery shortcake in this delectable treat.
A Gisborne company give the underrated kahawai a new smokey treatment
A new way of treating a former by-product catch is tickling taste buds — and winning at the Outstanding NZ Food Producer Awards of 2020.
Recipe: Cranberry Anzac Biscuits
Studded with rich crimson-coloured dried cranberries, these Anzac biscuits are simply delicious.
14 comfort food recipes to keep you warm you in autumn
Colder weather calls for fragrant curries, nourishing soups, savoury pies and lots of roasties.
Recipe: Anzac Crumble
Turn the Anzac biscuit recipe into the topping for a dessert with a difference.
Recipe: Make sourdough crumpets from excess sourdough starter
Feeding a young sourdough starter often results in waste. Make the most of your excess starter for a quick breakfast or snack.
Recipe: Oven-Baked Lentil Soup with Greens
This warming soup is a tasty way to use up seasonal garden greens.
Recipe: Pumpkin and Chickpea Coconut Curry
Roasting the pumpkin first makes this curry flavourful and naturally sweet. Like many curries, this one tastes better the next day.
Bostock Brothers named Supreme Champion at 2020 Outstanding NZ Food Producer Awards
A family-run business producing premium poultry is the Supreme Champion in the 2020 Outstanding New Zealand Food Producer Awards.
Recipe: Smoked Kahawai Pie with Dutch Babies
A hearty smoked fish pie using one of New Zealand's most sustainable fish, kahawai.
4 delicious ways to eat chestnuts
This quintessential autumn nut can be used in cake, snack balls and even a Nutella-like spread.
How to make feijoa wine
Make the perfect autumn tipple with your excess feijoas.
Recipe: Golden Kūmara Cheesecake
An easy baked cheesecake that tastes as good as it looks.
9 ways to add nutrition to your meals with microgreens
Microgreens are an easy way to add homegrown nutrition to breakfast, lunch and dinner.
Recipe: Fridge-Raid Frittata
Let whatever is in your fridge take centre stage in this easy-to-make frittata.
Recipe: Swans with Strawberry Cream
These choux pastry swans make a sweet addition to a sumptuous afternoon spread.
Recipe: Adorable Easter Bunny Cake
This cute Easter bunny cake is easy to assemble and made with a basic butter cake recipe.
4 delicious ways to use feijoa skins
Make the most of feijoa season by using every bit of them.
How to make ginger beer at home
The secret to good ginger beer is in the bug, says Sheryn Dean.
10 garden-to-table recipes to make the most of produce
Is there such thing as too much autumn produce? Not with these tasty snacks and recipes.
Recipe: Unicorn Noodles (with natural colouring)
Colourful cabbage leaves and a squeeze of lemon can take Asian dishes to a magical level.
This cabbage variety is the secret to tasty sauerkraut
Simple ferments can do wonders for your gut. Even better, the very best vegetables to use are the ones you grow yourself.
Recipe: Citrus Prawn Noodle Salad
Toss herbs and garden produce into this versatile salad for a filling, plant-to-plate meal.
Recipe: Lemon Syrup Cake
This moist lemon cake has the perfect amount of lemony zing.
Feijoa chutney, three ways
A feijoa glut doesn't have to mean a predictable chutney. Add some warm spices, keep it classic, or try a skins-on variety.
How to make rosehip syrup
Save autumn rosehips and make this vitamin-C rich syrup
Recipe: Silverbeet Gratin
Silverbeet has never tasted more delicious.
Two delicious sourdough bread variations to try
Advanced sourdough makers can try these delicious sourdough variations.
Free Downloadable Meal Planner
Reduce food waste and make the supermarket trip easier with this downloadable weekly meal planner.
12 delicious boredom-busting baking ideas
Maybe you've watched The Great British Bake Off one too many times. Maybe you just need some sugar. Whatever the reason, it's time to bake.
Recipe: Feijoa & Walnut Chocolate Cake
A layer of dark chocolate frosting gives this moist feijoa cake a touch of indulgence.
Run out of milk? Make oat milk using water and 1 Cup of rolled oats
Almond, coconut, soy and rice are all popular dairy-free milk alternatives, but there are easier options you can grow and make yourself.
Recipe: Beetroot & Blackcurrant Kvass Tonic
This easy-to-make fermented beverage is a great digestive aid and source of vitamin C.
Outstanding NZ Food Producer Awards 2020 medal winners revealed
In a world that’s a little topsy-turvy it’s wonderful to celebrate great New Zealand produce with the announcement of 2020 Outstanding NZ Food Producer Awards medal winners.
Recipe: Spiced Apple or Pear Sauce
This simple preserve sings with natural sweetness from seasonal apples or pears.
10 recipes that make the most of pantry staples or leftovers
Pantry staples such as flour, tinned beans and garlic are the unsung heroes in many tasty dishes.
Recipe: Kate’s Rustic Crusty Bread
Kate's secret to getting that covetable crusty finish is using a heavy casserole dish.
Recipe: Sourdough Focaccia
Top this focaccia with figs or olives for a tasty garnish.
Recipe: Michael Van de Elzen's Sausage Rolls
Nothing brings the family together like a plate of hot sausage rolls.
This Linzer Torte is a simple jam slice with a gourmet twist
These pretty slices are flavoured with plum jam, ground walnuts and a pinch of cinnamon.
Recipe: Spiced Roast Feijoa Chutney
Cardamom adds a touch of smokiness to this feijoa chutney.
Recipe: Buffalo Yoghurt Pannacotta with Rhubarb Compote & Praline
This silky Italian dessert is elevated with buffalo yoghurt and fresh rhubarb.
Recipe: Apricot (or peach) Clafoutis
This flan-like dessert can be made with any firm stonefruit, such as plums, peaches or cherries.
Recipe: Red-Fleshed Peach & Rhubarb Chutney
Transform this prized peach variety into a dark, flavourful chutney.
Recipe: Green Bean & Potato Salad
This garden-to-table salad is drizzled with a zesty herb vinaigrette.
Recipe: Avocado, Pecan and Feijoa Guacamole
Fresh feijoa adds a hint of tang to this flavour-packed guacamole.
8+ tasty ways to use up your courgette glut
These prolific vegetables can get tiresome, but all you need is a little creativity.
A Lady Butcher revives old-school charcuterie with free-range, local meats
A charcutier returns to the forgotten days of butchery – plucking free-range livestock from the paddock and using every last jowl, shoulder and trotter.
Recipe: Ruth Pretty's Chicken Curry Puffs
These baked golden parcels can impress on their own as a spicy entrée or make a tasty addition to an afternoon spread.
Behemoth's rise to making politically infused craft brews
Andrew Child’s first award-winning beer was named after a Wellington mayor. Then came Dump The Trump IPA.
Recipe: Little Fish Pies with Parmesan Crumble
These pretty little pies have seriously big flavour.
A feijoa lovin' journalist blazes the feijoa trail in South America
Obsessed with a fruit many New Zealanders think of as their own, an award-winning journalist traveled the world to search for its roots.
Recipe: Warm Autumnal Salad
This simple salad pairs well with lamb or fish, or can stand alone as a healthy main.
Recipe: Elote (Mexican Grilled Corn)
Elote (Spanish for ‘corn cob, ’ pronounced eh-loh-teh) is Mexican street food, usually served on a stick or skewer.
Recipe: Gingerbread Kisses
These little individual cakes are very, VERY good. You can keep a stash of unfilled cakes in the freezer for emergencies.
Forager's Jam: Elderberry, Kawakawa and Plum preserves
Use wild fruit to make this sweet and slightly peppery favourite to add to your pantry.
Recipe: Zesty Sweetcorn Pickle
Make the most of fresh corn by giving it a zippy fermentation.
Easy sauerkraut for beginners
Tip no. 4: You don't need fancy salt to make delicious kraut.
Recipe: Barbecued Fish with Watermelon & Black Olive Salad
Pair the catch of the day with a sweet twist on a summer salad.
Recipe: Courgette and Coriander Salad with a Lemon Tahini Dressing
This salad works really well at this time of the year with BBQ chicken, fish and grilled pork chops.
Lucy Corry: The city dweller's guide to foraging
Even city dwellers can forage for edible finds with a few rudimentary guidelines to keep the tummy happy and the neighbours sweet, says Lucy Corry
Recipe: Chocolate Plum Slice
This dark chocolate brownie is topped with a baked plum purée filling.
How to deal with an abundant elderberry harvest
The problem with this invasive weed is that it's so delicious.
Preserves 101: How to sterilize jars and preserve fruit safely
Make summer fruit and veggies last through winter with these simple preserving techniques, including low-sugar options for fruit bottling and jams.
Recipe: Lamb Tacos with Corn Salsa and Chipotle Lime Mayo
There's nothing better than homemade tacos made with fresh ingredients (and a generous sprinkling of smoky chilli)
Recipe: Blackberry Crumble Slice
Any berry will work in this seasonally delicious slice.
A Greytown couple's sweet life making juice and cider
Mela has been keeping New Zealanders sweet since 2004. Now a second generation of makers is forecasting great things for the Wairarapa brand’s cider and single-variety apple juices.
Why you should harvest fennel pollen (and how to do it)
One foodie describes it as the spice an angel would sprinkle from its wings.
How to deal with runner bean glut
It's time to get creative when the beans are running rampant.
Recipe: Grilled Haloumi, Spiced Courgette, Eggplant & Red Pepper Salad with Cashew & Tomato Cream
This Mediterranean-inspired salad is packed with barbecued flavour.
Recipe: Mini Strawberry Cheesecakes
These pretty little desserts don't need any baking.
How Polly Greeks uses a pizza oven for off-grid living (plus her time-tested oven tips)
NZ Life & Leisure columnist Polly Greeks is building an off-grid mudbrick home in the Far North. The family of four’s pizza oven is not just a luxury, it’s an essential part of life.
Growing asparagus and strawberries on a fourth generation farm
This farming family grows asparagus and strawberries — the food manifestations of spring and summer. But Horowhenua’s Lewis Farms is a year-round operation.
Recipe: Fiorentina-Style T-Bone Steak with Lima Bean Salad
This juicy steak and a zippy salad are guaranteed to impress at your next barbecue.
How to make dehydrated strawberries
Don't let excess berries go to waste this season.
11 refreshing salads to make over summer
These fresh salads will add colour, nutrition and flavour to any meal.
Recipe: Nadia Lim's Turkish Salad with Watermelon
Add pan-fried haloumi to make this fresh summer salad a meal.
Recipe: Blueberry Cornmeal Pancakes
This pancake recipe is designed especially for campside cooking. The dry ingredients can be combined ahead of time, for easy preparation while on holiday.
Recipe: Chocolate Cherry Tarts with Walnut Pastry
Make the most of cherry season with these festive treats.
Ruth Pretty's handy baking tips
Ever wondered why some people seem to have a knack for baking? Ruth Pretty shares some pro-tips.
Recipe: Chocolate Strawberry Brandy Balls
These decadent nibbles are not your average snack ball.
Recipe: Strawberry and Champagne Jam
The perfect gift – homegrown strawberry jam with a slosh of bubbles.
Recipe: Barbecued Figs with Burrata, Ginger Syrup & Honeyed Almonds
Who says dessert can't be made on the barbie?
Kiwis need to be more adventurous with their campside cooking, say authors
Campside cooking shouldn’t be limited to scroggin and dehydrated meals. So say the authors of a new illustrated cookbook that encourages trampers to try more adventurous fireside recipes such as fondue and sangria.
Full menu: Ruth Pretty's traditional Christmas feast
Eat, drink and be merry with this show-stopping, fuss-free feast designed to delight family and friends.
Q&A: Michael Barker on making elderberry wine at age 11
The man behind Barker's of Geraldine reflects on five decades of being in the sticky business of syrups, preserves and savoury spreads.
Recipe: Constance Barker's Christmas Trifle
This showstopper celebrates the delicious union of sponge, homemade custard and fruit preserve.
Recipe: Fish Cakes with Herbaceous Green Sauce
These delicious fish cakes with herbaceous green sauce are perfect for a lunch or light summer dinner.
8 Christmas favourites that can make your pet sick
The parties and chaos over summer are a lot of fun, but also include tempting danger foods for your pets.
Canapé cooking tips from the Akaroa Cooking School
Ant and Lou Bentley from the Akaroa Cooking School share tips on creating canapés for summer entertaining.
Three crowd-pleasing (and easy) canapés
Ant and Lou Bentley from the Akaroa Cooking School share three easy canapés to serve guests over the holidays.
Recipe: A Pretty Prosecco Cocktail
You'll be the toast of the town with this pretty and pink cocktail.
Recipe: Roast Salmon with Caramelized Balsamic Onions & Citrus Crème Fraiche
Flaky salmon over rich caramelized onions is a guaranteed Christmas show-stopper.
This gin-lovin' couple drink guilt-free with their botanical brews
An entrepreneurial couple has an answer for anyone wanting to cut down on booze — a sugar-free, alcohol-free gin.
Recipe: Mango & Ginger Syllabub with Ginger Cookie Crumble
This mango-flavoured pudding is as festive as it is fresh.
Recipe: Ruth Pretty's Eat-Your-Heart-Out Quinoa Salad
Keep Christmas fresh with this nutrient-packed, flavourful quinoa salad
Is this the super berry of the future?
They’re the colour of a blueberry, have the sweetest name, and some of NZ’s most experienced croppers are hoping they’ll be an exciting new superfood for NZ gardeners and growers.
Recipe: Tomato Tarte Tatin
A classic vegetarian dish that celebrates the flavour of fresh tomatoes.
Q&A: Peta Mathias on love, aphrodisiacs and travel
Kiwi chef Peta Mathias shares her favourite love stories from around the world in her latest book Eat Your Heart Out. NZ Life & Leisure writer Emma Rawson gets the scoop straight from the foodie herself.
Recipe: Broad Bean Falafel
Swap fresh broad beans for chickpeas for a garden-to-table version of this Middle Eastern staple.
Recipe: Cambodian Black Pepper Prawns
Kampot pepper, considered exceptional among chefs worldwide, is the key ingredient in this Cambodian dish.
The lowdown on loquats (hint: they're great in cobbler)
Often unappreciated, loquats are pure gold and make delicious jam.
Recipe: Cheesy Vegan Zucchini & Corn Fritters
These easy vegetable fritters get a savoury kick from the grated dairy-free cheddar.
Recipe: Honey & Whiskey-Glazed Ham on the Bone
Be merry with this show-stopping ham designed to delight (and satiate) family and friends.
Three pesto recipes for summer (no basil necessary)
It's time to get creative with those herbs and garden greens.
Homemade sausages will give you and your cooking credentials the wow-factor, as well as add plenty of savoire fair to your barbecue fare.
Recipe: Greens and Feta Pancakes
This quick and versatile recipe from Catherine Bell and Garden to Table Trust can be made using any garden green such as silverbeet, rocket or spinach.
Recipe: Kindness Kisses
How to spread kindness, do good and eat well – all at the same time.
Recipe: Elderflower vinegar
Elderflower can be used to make vinegar, jelly and wine.
7 tips to growing gluten-free amaranth flour
It’s your last chance to plant amaranth for seeds, and grow a low-maintenance, protein-rich food.
Recipe: Creamy Asparagus, Spinach, Herb and Goat's Cheese Tart
Pair this savoury meal with a dollop of tomato relish and a glass of pinot gris.
Recipe: Ruth Pretty's Warm Potato & Pea Salad
This fresh spin on potato salad will brighten any meal.
Recipe: Vegan No-Bake Fruity Cheesecake with Marshmallow Fluff Base
Making a pretty vegan dessert has never been easier.
This vegan cheese brand crowd-funded $385,000 in nine days
An environmentalist's heavenly range of vegan dairy producers is flying off the shelves.
Recipe: Simon Gault's Christmas Berry Pudding
This scrumptious alternative to traditional trifle is made with mascarpone, limoncello, brandy sauce and heaps of berries.
Third-generation charcutier says sausage-making is an artform
Philippe Arregui is winning the hearts of New Zealanders one gourmet sausage at a time.
Recipe: Vanilla Chiffon Cake
This airy dessert is part pavlova and part cake – the best of both worlds.
10 most nutrient-rich leafy greens you can grow
If you’re going to grow your salads, here are the 10 greens that make every bite as nutrient-rich as possible.
Recipe: Crispy Cauliflower Salad with Satay Dipping Sauce
Creamy satay sauce gives this healthy cauliflower dish a flavourful kick.
Recipe: Nadia Lim's Avocado Mint Choc Chip Ice Cream
This beautiful mint-green ice cream is a real decadent treat.
Recipe: Ruth Pretty's Spring Greens Salad with Koi Dressing
A simple salad bursting with herbs and Japanese flavour.
Recipe: Ruth Pretty's Boxing Day Ham Sliders
Make the most of Christmas leftovers with these easy-to-make ham sliders.
Recipe: Ruth Pretty's Fruit Sandwiches
These colourful sandwiches, known as shokupan in Japan, make a sweet breakfast or satisfying snack.
How to grow this alien-looking fruit in NZ
It’s a highly nutritious, star-shaped melon with a pineapple, pawpaw, banana and strawberry-like tang – and odds are, you’ve never heard of it.
How to make aquafaba PLUS vegan chocolate mousse
Does the chickpea cooking liquid live up to its hype? Food editor Lucy Corry does some digging.
Ruth Pretty's: Rockhopper Rocky Road
Ruth Pretty's rocky road is a delicious way to celebrate Bird of the Year.
Recipe: Chickpea Cauliflower Burgers
This flavour-packed vegetarian patty is anything but boring.
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.
Recipe: Ruth Pretty's Japanese-Style Crème Caramel Custard
This Japanese version of the French classic is exceptionally creamy, with a generous amount of dark caramel.
What is switchel? Meet the Kiwi couple brewing kombucha's switched-on cousin
Chantel and Mike Priddy are quenching a thirst for living well with a traditional fermented drink.
This farmer's secret to award-winning cheese? Sheep milk
It took some persuading to get this humble Northland farmer to enter her sheep cheese in the NZ Champions of Cheese Awards.
The couple behind Forty Thieves share three ways to prepare hummus
Traditional hummus is a staple for Shyr and Brent Godfrey. Here's how they do it.
Recipe: Everyday Multigrain Sourdough Sandwich Bread
This no-knead sourdough bread is perfect for beginners.
Recipe: Danish Red Beet Soup with Ribs (Rødbedesuppe)
Kristina honours her Danish ancestry with a rub-red bowl of hearty rødbedesuppe.
13 great party food ideas for the Rugby World Cup
Planning a viewing party for the All Blacks during the Rugby World Cup? We've found our 13 favourite party dishes to feed support crews around New Zealand.
Recipe: Vegan Banoffee Pie
This decadent dessert is not only easy to make, but equally easy on the eyes.
Recipe: Triple Chocolate Cookies
A medley of white, milk and dark chocolate make these cookies the ultimate crowd-pleaser.
Recipe: Coriander cake
Take any plain cake recipe and finely grind 1-2 tbsp of coriander seed and add to the mix, or use this upside- down apple cake.
Recipe: Ruth Pretty's Chicken & Asparagus Yakitori
Kick off the first rays of sunshine with these Japanese-inspired skewers on the barbie.
Why colostrum shouldn't go to waste (and how you can benefit from it)
Colostrum is essential for newborn calves, very beneficial to humans, and – as Sheryn has discovered – simple to cook and delicious to eat.
How Kiwi innovators are tackling food fraud in New Zealand
Science is at the forefront of detecting and prosecuting food fraud.
Recipe: Low-Sugar Orange Kumara Brownies
This sweet little brownie uses sweet potato and maple syrup as alternatives to refined sugar.
30+ of the best tomato varieties to grow this summer
There are hundreds of varieties to try but these ones get top reviews.
Yeshi Taye's homemade Ethiopian sauce is stirring up Wellington's food scene
A former refugee cooks up a taste of Sudanese culture in memory of her mum.
Are organic apples the secret to good gut health?
An apple carries about 100 million bacteria. Good luck washing them off.
Recipe: Ruth Pretty's Chirashi-Sushi
This deconstructed sushi bowl tastes as good as it looks.
Ruth Pretty's Ricotta and Pesto Torte
Impress your guests with this delicious dip from Ruth Pretty. One of the top cook’s most sought-after recipes, it’s great to have when entertaining.
The artisan tonic water from a once-secret colonial recipe
A once-secret family recipe that saved lives in Kenya’s colonial days has become available to New Zealand G&T lovers.
Tasting the future of sausage...
Emma Rawson encounters a strange new world of flavours while dining on sausages of the future.
Recipe: Ruth Pretty's Lemon Frippery
This tart mousse is a great way to use up extra lemons this season.
8+ ways to cook with shungiku
This humble little green is a hero in Japanese cuisine.
Recipe: Fresh Lactic Cheese
This soft cheese, traditionally made with goat's milk, has a delightfully light texture.
An easy recipe to reduce food waste
Thirty percent of all food produced on the planet is not eaten, and Kristina has a recipe for that.
Recipe: Cacao Almond and Fudge Slice
An easy no-bake slice that's a crowd favourite.
How to use thyme to combat winter ills
Kristina finds her garden has the cure for what ails her.
Recipe: Make your own kombucha
Brewing this popular fermented drink at home is easy, cheap and oh-so-satisfying.
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.
Recipe: Ruth Pretty's Grapefruit Cheesecake
When the trees are laden with those wonderfully sweet/bitter orbs we call the grapefruit, there’s only one thing to do – make cake.
Recipe: Ruth Pretty's Marmalade Baklava with Chocolate Crème
Orange marmalade and a side of rich chocolate crème make this Mediterranean classic truly sing.
5 non-edible uses for grapefruit
Grapefruit seem to be one of those contentious, love-it-or-loathe-it kind-of fruit. Here are some easy DIY ways to use up grapefruit that don’t involving eating them.
Recipe: Garden Greens & Feta Filo Pie
A simple tart to use up excess garden greens, heavy on the fresh herbs and complemented with briny feta.
Omaka marae 'aunties' say their preserves are 'Maori culture in a jar'
Manaaki condiments, made in Blenheim with traditional Māori ingredients, aren’t just delicious. They also spread hospitality and generosity.
Topp Secret Gingernut recipe
The Topp Twins had to beg their mum Jean to share their nana’s famous Gingernut Biscuit recipe for their new cookbook Topp Country: A Culinary Journey.
Recipe: Blackcurrant Muffins
Put a fresh and healthy twist on muffins by swapping out blueberries for antioxidant-rich blackcurrants.
This chrysanthemum is pretty and tasty
Chrysanthemums are a florist favourite, but one type makes a great dish too.
Recipe: Fresh pasta with truffle
Truffle flavour marries perfectly with butter, cream and eggs and exceptionally well with food that is white: potato, rice, bread or pizza dough, cauliflower, pasta and fish.
Recipe: Ruth Pretty's Brussels Sprouts with Honey & Toasted Pepitas
Fresh brussels sprouts are the star of the show in this healthy-yet-tasty side dish.
Recipe: Lemon Meringue Cake
A cake on a grand scale that tastes as good as it looks. Make it from scratch or buy the best sponge cake, meringues and lemon curd you can and proceed to assembly. Use a cardboard cake round if possible. The cake is lovely to eat the day after making.
Two ways to get into a cauliflower pickle
If you are struggling to eat up your cauliflower, Kristina Jensen can get you into a pickle.
Why you need to grow this ancient herb
It’s always exciting to find a new herb, even if it’s one that has been around for thousands of years.
3 warming apple recipes for a chilly day
A glut of apples is easily transformed with a little brown sugar and pinch of nutmeg.
Recipe: Ruth Pretty's Winter Salad with Pomegranate Dressing
This hearty salad combines sweet, savoury and tangy flavours for a refreshing dinner accompaniment.
Three zesty recipes to celebrate Meyer lemon season
It's lemon season, and in celebration of this New Zealand backyard stalwart we've created three tangy, citrus recipes to add some zest to your winter menu.
29 delicious NZ products that should be on every foodie's radar
Here’s a list of some fantastic New Zealand artisan food producers you should be adding to your shopping cart.
Recipe: Ruth Pretty's Lamb with Lemon & Oregano, Hummus & Lamb Jus
Make merry with this chill-beating med-inspired feast to warm a cold night.
Recipe: Ruth Pretty's Baked Chocolate and Amaretto Cheesecake
This indulgent cheesecake is not only pretty, but worth every single calorie.
Recipe: Ruth Pretty's Cabbage, Pear & Fennel Slaw
Cider vinegar, mustard and caraway punch up this simple, elegant slaw.
Recipe: Go-to Ginger and Walnut Tan Slice
Ruth Pretty's chewy, buttery, ginger slice will soon become your go-to-recipe for morning teas and special occasions.
Recipe: Turkish Baked Cauliflower with Spiced Lamb Sauce
The bed of spiced lamb mince sauce packs some serious flavour in this hearty winter dish.
Recipe: Green Leek & Potato Soup
Celebrate cold weather with sweet leeks and hearty potatoes.
8 warming soup recipes
Warm up from the cold weather with these hearty and easy soup recipes.
Kiwifruit, Passionfruit and Mint Salad with Amaretto Dressing
A refreshing and simple dessert. Green or gold kiwifruit, or a mixture of both can be used.
Recipe: Ruth Pretty's Rugelach with Apricot, Walnuts and Chocolate
Pair a few of these sweet Jewish scrolls with your morning coffee.
Recipe: Cream of Watercress Soup
Our make your own Cream of Watercress Soup from this easy to grow green.
Recipe: Ruth Pretty's Devils on Horseback
This classic party-favourite is dressed up with almonds, honey and lemon zest.
Putting Gisborne oranges on the map
A delivery business with a twist boosts returns for a Gisborne orchard.
Recipe: Ruth Pretty's Perfect Garlic Bread
Ruth Pretty shares the secret to creating restaurant-quality garlic bread.
Homegrown Farm Fresh Meats' lamb hot in demand
Wairarapa sheep and beef farmers Dion Kilmister and Ali Scott of Homegrown Farm Fresh Meats are focused on ensuring what their customers eat is as good as what they eat at home.
How to tell when a persimmon is ripe
The softer and squishier persimmons get, the better they are.
Walnuts 101: How to grow, store and cook walnuts
It’s technically not a nut, but Kristina is nuts for this nut.
Recipe: Quick and Easy Walnut Tart
Walnut tart is a favourite in France, known as tarte aux noix.
7 creative ways to celebrate mum's special day
Mother’s Day is almost here (it’s this Sunday, May 12th) so get sorted with these fresh ideas for activities, gestures and gifts to show you care.
Why mustard is a garden must-have
Mustards are the most feared of leafy greens, but they’re now essential in Jenny Somervell's kitchen.
Recipe: Jerusalem Artichoke Soup with Smoked Mussels
Celebrate the earthy jerusalem artichoke with this warming, potato-based soup.
Lassi three ways
My Indian Kitchen author Ashia Ismail-Singer shares three variations of this classic Indian drink.
Recipe: Spicy Peppers in Tomato Sauce
A mid-week vegetarian option from My Indian Kitchen author Ashia Ismail-Singer.
Guest Blog: Ashia Ismail-Singer’s journey to My Indian Kitchen
It was a bout of homesickness that prompted Malawi-born New Zealander Ashia Ismail-Singer to start her blog.
Magnolia Kitchen Recipe: Chewy Chocolate Chunk Cookies
Bernadette Gee's cookbook Magnolia Kitchen is an internet sensation. These chewy delights were named after Bernadette's one-and-only light-of-her-life daughter Charlotte.
Recipe: Kristina Jensen’s Crab Apple & Walnut Streusel Cake
It takes a little more work than the average cake, but this streusel-topped treat is well worth it.
Recipe: Red Wine Poached Pears
An elegant yet simple dessert, perfect for autumn evenings.
Oamaru's Whitestone Cheese rakes in medals for top-notch cheeses
Whitestone Cheese may not be reinventing the wheel, but it is certainly giving it a twist — one that earned them the Spirit of New Zealand award at the Outstanding NZ Food Producer Awards for 2019.
Provenance Meat owner says healthy soil is behind award-winning lamb
Bio-farmed and ethically raised, the lambs grown for Provenance Meat are owner David Crutchley’s pride and joy — and reason for winning the paddock category of the Outstanding NZ Food Producer Awards for 2019.
A Gisborne fishery delivers transparency and sustainability
In Gisborne, two men are delivering fish that’s not only wharf-side fresh but traceable and sustainable — and are much deserving of winning the water category at the Outstanding NZ Food Producer Awards of 2019.
The Chia Sisters reach new heights for award-winning, solar-powered juicery
The success of a South Island soft-drinks company has its owners juiced — and selected as winner of the earth category in the Outstanding NZ Food Producer Awards for 2019.
Wooden Spoon Freezery's ice-cream makers get playful with flavour
A scoopful of fun is included in every tub made by these award-winning, boutique ice-cream makers.
Wooden Spoon Freezery named Supreme Champion at 2019 Outstanding NZ Food Producer Awards
The ice-cream makers at Wooden Spoon Freezery are proof that business and pleasure can be mixed.
Recipe: Ruth Pretty's Feijoa, Date and Ginger Loaf
This flavour-packed loaf makes the perfect afternoon snack with a cup of tea.
4 recipes to help use up an apple glut
It’s difficult to use every apple you grow, but Jane has the recipes if you want to give it a go.
13 tricks to increase the storage life of seasonal produce
Give excess fruit and veg a long shelf life with some simple storage and harvesting tricks.
Recipe: Venison Shepherd's Pie
Venison brings an extra level of luxury to this humble classic.
9 tips for growing big, juicy grapes
Grapes are easy to grow and nothing has to go to waste.
Recipe: Chunky Monkey Feijoa Chutney (the best-ever feijoa recipe)
Kristina reluctantly shares one of her best-ever chutneys.
A Marlborough distiller is putting New Zealand bitters on the map
Marlborough-made bitters are making waves in the cocktail world, and their creator is just getting started.
Seaweed 101: How to forage, harvest and use seaweed
There’s a great source of free greens in the sea, if you know the ones to look out for.
How to bake lighter, fluffier cakes with duck eggs
You can use duck eggs for any recipe that uses chicken eggs if you take a few things into account.
Fresh As° a global freeze-dried success
Take fresh produce, freeze it, remove the moisture and wow professional chefs and home cooks alike with a range of exciting new ingredients.
Recipe: Chicken and Vegetable Bake with Tarragon Butter
Take roasties and savoury chicken to new heights with fragrant tarragon butter.
The best NZ cheeses of 2019
Over 200 medals have been handed out to NZ’s top specialty cheese makers.
Recipe: Baked Quinces with Vanilla Whipped Coconut Cream
An old-fashioned fruit is transformed with a little heat and a lot of airy coconut cream.
Kate's Favourite Broad Bean Salad
Kate Coughlan shares a simple zesty recipe using fresh broad beans.
Self-sufficiency with sweet chestnuts
It's easy to process, stores for a long time and is incredibly versatile. There’s no other fruit or nut that makes a great baking flour, a lovely soup, or a great-tasting pesto.
Recipe: Apple, Fennel and Pork Sausage Rolls
These gourmet sausage rolls are hearty enough for morning tea, lunch or dinner.
Tips to the perfect grazing platter
Learn how to turn cheese and crackers into a work of art to impress your guests.
Recipe: Feijoa and Apple Sorbet
This simple sorbet is tangy, refreshing and delicious, with a lot fewer calories than ice cream. The key is to use very ripe feijoas.
ONZFPA Awards: Medal winners revealed
Foodies have a slew of top-quality products to look out for when they are shopping following today’s announcement of the 2019 Outstanding NZ Food Producer Awards medal winners.
Cucumber Salad with Buttermilk Dressing
Stay cool as a cucumber by pairing this simple salad with any main dish.
12 sweet treats to make for anyone who loves butter
Grab a slab a butter and get baking with these butter-laden recipes, perfect for an indulgent weekend treat.
Recipe: Hokey Pokey Melting Moments
This classic biscuit is taken up a notch with crunchy hokey pokey.
How to grow a good roast chicken
Chicken is the cheapest meat you can buy, but a home-grown roast can be well worth the effort.
Recipe: Parmesan-Crumbed Eggplant with Red Pepper Mayo
Late summer calls for lovely finger food that celebrates fresh ingredients, like eggplant and red pepper.
Recipe: Kristina's Elderberry Cordial
Make the most of ripe elderberries with this lovely homemade cordial that will last up to two years.
How to make luscious, lemony limoncello
Whether you sip it straight over ice or dilute it with soda to make a spritz, this sweet sensation tastes of southern Italy.
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.
Francesca Voza's Baked Sardines
If you’re not in the mood for pasta with your sardines, another great use for these tasty fish is to bake them instead, as Francesca's Italian Kitchen does. This is their version of a dish they found all over Sicily.
3 delicious ways to use up a peach glut
Make the most of a late summer peach glut with three quick (and tasty) recipes.
Recipe: Chilled Gazpacho with Avocado and Soft Goat Cheese
Start a simple yet sensational late summer lunch with some autumn flavour.
Nicola Kawana's Tomato and Horopito Chutney
NZ actor Nicola Kawana is also a talented gardener. She shares her favourite chutney recipe, perfect for using up a tomato glut.
Recipe: Feijoa and Almond Turnover Pastries
These delicious feijoa pastries will be a hit at your next morning tea.
Eleanor Ozich's recipes for the simple life
Could making your own larder staples, cleaning products and beauty creams really be a simpler, healthier way of life?
Recipe: Courgette, Apple and Orange Mini Cakes
A recipe that is both indulgent and virtuous, these courgette, apple and orange-scented mini cakes are irresistibly moist and beautiful to eat.
Cooking with capers: 3 recipes to try
You don’t need a lot of capers, but they can give a dish a real flavour punch.
On the BBQ: Grilled Flatbread with Spiced Yoghurt
Add some Mediterranean spice to your summer BBQ with homemade flatbreads and yoghurt dip.
The lazy gardener’s way to save garlic
How to save time by sorting your seed garlic during the harvesting process.
Recipe: Ginger and Green Tomato Jam
Tomatoes won't ripen? This green tomato jam might be the solution to the green tomato glut.
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.
Coffee and a “brewmance"
What Tom and Benita Ormond knew about business when they took over a prominent Hawke’s Bay coffee roastery could have been written on one of those nuggety brown beans. Now they are winning awards.
Recipe: Ginger, Lime and Peppermint Rock Melon with Mango Sorbet
An easy-to-make fruity dessert that epitomizes the taste of summer.
Recipe: Soba Noodle, Wakame and Cucumber Salad
Ruth Pretty's fresh take on a refreshing summer salad— the perfect plate to bring.
Iced Watermelon Smoothies and Lotus Root Crisps
Iced watermelon is a refreshing summertime treat that can be made into a mocktail or served with a dash of gin for a cocktail.
Recipe: Panzanella with Nectarine
This is a non-traditional panzanella (bread salad) with the addition of nectarine.
On the BBQ: Ginger and Soy Salmon
Grilling on the barbecue one of the easiest ways to cook salmon.
Tasty ways to use avocados
The smooth, creamy texture of avocados makes them a great ally in baking. Give these delicious recipes a try.
10 delicious vinaigrettes for salads
Whether you like to dress up or dress down, there is an analogy here for salad creators.
10 hard-to-find edibles (that you can easily grow at home)
These are tasty foods you typically can’t get in supermarkets but are easy to grow on your property.
Recipe: Ukrainian Fermented Tomatoes
Make the most of a tomato glut with this simple fermenting technique.
Recipe: Mussels with chilli, ginger and garlic
Deeane Sara from Stewart Island's Church Hill Restaurant serves local mussels steamed in the shell.
Recipe: Lavender Ice Cream
Lavender goes beautifully in dessert recipes. Just add to any liquids in a recipe that require gentle heat, then strain the flowers out.
Cooking camp-out style
Potatoes, s'mores and sausages: Campfire cooking is caveman stuff but even burnt the food tastes better.
Recipe: Rhubarb Frosé Ice Blocks
For a refreshing twist on the popular frosé cocktail, try these adult ice blocks with stewed rhubarb.
On the BBQ: Pork and Lemongrass Fritters
Let these bold flavours and colourful combinations brighten up summer barbecues.
Recipe: Sugar-cured venison
This luscious dish makes good use of seasonal produce. You need to make the red pepper relish at least a day ahead.
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.
Full menu: Ruth Pretty's Make-ahead Christmas Feast
With a little planning, a touch of prep and — voila — a make-ahead Christmas lunch menu that leaves plenty of time for hosts to spend with guests.
Recipe: Perfumed punch
A fruity non-alcoholic drink, fit for a festive feast.
Recipe: Green Bean Salad with Cranberries
Green beans with a tangy cranberry twist, a delicious side from Ruth Pretty's make-ahead Christmas lunch menu.
Recipe: Honey-Glazed Pork Loin with Guava & Raisins
A pork roast with a fruity filling, fit for Christmas Day.
Recipe: Tropical Eton Mess
A fresh and tangy twist on a classic summer dessert with passionfruit curd and bananas.
Jo Seagar's BBQ St Clements Lamb
‘Oranges and lemons say the bells of St Clements.’ This is the inspiration for this easy but fabulous way to cook lamb on the BBQ. What more perfect choice for our New Zealand Christmas feast than lamb.
Recipe: Spicy Korean-Style Meatballs
These tasty meatballs will be a hit at your next barbecue.
Recipe: Strawberry and Peppermint Cocktail
This summer strawberry cocktail can be made with soda water or dry sparkling wine.
Recipe: Easy tamarind glazed ham
This is the easiest ham glaze you will ever make, and the tamarind flavour works beautifully with the ham.
Career change: entering the ice age
A mid-life career change is just what the doctor ordered for Auckland film editor Jacks Jackson
Why you should plant round cucumber varieties
If you like the long green cucumbers, you're going to love these extraordinary orbs.
How to infuse vodka
Vodka infusions are surprisingly simple to create and are hugely rewarding. Plus, they can make a great gift.
Recipe: Pepparkakor Gingerbread Biscuits
These delicious little spice biscuits are not too sweet, easy to roll out and quick to bake.
Recipe: Beetroot Salad with Horseradish Dressing
Horseradish dressing gives this beetroot salad the x-factor.
Recipe: Cheesy Eggplant Bake
This moreish dish is best served with a fresh summer salad.
A comprehensive guide to growing, using and cooking with daylilies
If you love daylilies, you’ll be delighted to know they’re a delicious option in the kitchen too.
Recipe: New Potatoes with George’s Guacamole
Give new potatoes a Caribbean twist with a healthy dollop of zesty Cuban guacamole.
Recipe: Blackcurrant Ice Cream
You don't need a fancy machine to make this berry delicious ice cream.
Recipe: Cheese Christmas Tree Shortbreads
These are perfect with drinks and easy to make with a Christmas-tree cookie cutter.
From forbidden fruit to superfood
In South Canterbury, Tony and Afsaneh Howey are building the reputation of a remarkable but oft-overlooked berry.
Nelson gardener brewing strong tea business
A herbal tea hobby has brewed into a strong cup of business for a Nelson gardener.
Have you done enough for a chocolatum rotunda?
The humble New Zealand biscuit is celebrated in a new tea towel and poster.
thisNZlife Farmers' Market Recipe: Spicy Tamarind Ribs
This pork rib recipe from Jenny's Kitchen is so delicious and easy-to-make it will become your summer go-to. Make them in the barbecue or the oven and order Jenny's Kitchen Tamarind Chutney direct from the thisNZlife Farmers' Market .
Recipe: Tomato Cashew Soup
This tomato soup with carrots, celery and cashew cream is a local favourite.
Recipe: Raw vegan coconut yoghurt tarts
Breakfast for a sweet-tooth doesn't get much better than this.
Recipe: Pineapple sage tisane
A tisane or infusion is a drink made by steeping fresh or dried herbs in hot water.
Recipe: Moroccan Honey and Mint Syrup Cake
This cake from East End Café in Wairoa is delicious served with a dollop of cream or unsweetened Greek yoghurt.
DIY Project: Build your own Pizza Oven
A comprehensive step-by-step guide to building a pizza oven for your backyard.
Recipe: Ruth Pretty's Christmas Fruit Mince Croissants
Get Christmas morning off to a cracker start with coffee, perhaps a glass of champagne and this festive take on filled croissants.
Recipe: Chilli Prawn, Roasted Kūmara, Yellow Pepper & Pistachio Salad
A little planning, a touch of prep and — voilà — a make-ahead Christmas lunch menu that leaves plenty of time for hosts to spend with guests.
Kingsland brewery's Champagne pilsner
A brewery and tasting room in Kingsland is planning to convert as many as possible to craft beer. It’s fermenting a potent name for itself, including with thirsty international visitors, fresh off the plane.
Three Asian-inspired sides to try
The season's fresh flavours are celebrated with recipes that use local favourites (think roasted lamb and kumara mash) and are given a touch of Japanese elegance.
Recipe: Frenched Lamb Racks with Ponzu Sauce
Jazz up new season lamb with this classic Japanese citrus-based sauce and pink-peppercorn rub.
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: Homemade cultured salted butter
Add some local flavour to the traditionally homemade staple.
This cheese sold out before the cheesemaker cut the curd
Kirsty Silvester and Dave Chapman are true DIY cheese producers, from pasture to pecorino.
Recipe: Lavender & Lentil Lamb Pie
Lavender and lamb may not be the most obvious flavour combination, but a Moutere lifestyle block owner swears by it.
Know and grow your grains
When you start reading about what goes into making the daily loaf, you realise what a luxury item bread is.
Recipe: Bird of the Year Rockhopper Cocktail
Feel the spirit of the Eastern Rockhopper Penguin with this salty, zesty cocktail, a great way to celebrate Bird of the Year.
Recipe: Salted Caramel Sauce
This delicious sauce keeps in a container in the fridge for up to two weeks.
Anthony Hoy Fong's big bites in the Big Apple
From deep-fried chicken to fine-dining foams, and from family man to food warrior, this New York-based New Zealand chef loves his kai – in more ways than one.
Artisan sea salt created with buckets of ingenuity
With a custom-made vacuum chamber Greg Beattie turns seawater from the Hauraki Gulf into New Zealand’s first truly artisanal sea salt.
My day as a chocolate judge
From “bottom leakage” to “fat bloom”, Emma Rawson brushes up on her chocolate lingo to join the world of bonbon judging.
Recipe: Tropical Grilled Salmon
A sweet and savory glaze gives grilled salmon big flavor.
Ruth Pretty's top tips for setting a beautiful table
Ruth Pretty 'the host with the most' shares tips for how to create a dinner party to remember.
Make your tempeh without using plastic
Once you’ve got the hang of fermenting tempeh in plastic bags, you can move onto the real deal by producing it in leaves, with a Kiwi twist.
Recipe: Coconut Panna Cotta served with Citrus Salad
This is a very satisfying dessert and should be enjoyed with a wee glass of late harvest riesling.
Bolt-resistant coriander varieties to grow
Coriander can be a little bit fussy to grow, but with the right care you can prolong leaf growth.
Recipe: Slow-Cooked Korean Pork in Lettuce Wraps (Bo Ssam)
Anthony Hoy Fong shares one of his favourites – pork wraps Korean style. Don’t be scared off by the eight or so hours this meal takes to prepare: most of that time, the pork is just roasting slowly slowly in the oven, so it’s fall-off-the-bone succulent.
Which tomatoes are the healthiest to grow?
Studies have shown that high lycopene intake is associated with decreased risk of heart disease and cancer, especially prostate cancer. But it’s not the red tomatoes that score the highest for tetra-cis-lycopene.
Recipe: Salt and Pepper Taro with Szechuan Pepper Salt
Think you've tasted taro, wait until you try Ruth Pretty's tasty take on this Pacific Island staple, a sneak peek from the upcoming September/ October issue of NZ Life & Leisure, on sale August 24.
How to grow mustard greens
Mustards are an easy-to-grow, cool season crop — follow these quick tips to grow them in your garden.
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: Award-winning Moolander burger
Mouth-watering burgers are the stars of the Visa Wellington on a Plate festival this month. But for those who will miss out on this burger-mad feast, we present the award-winning Moolander.
Sauvignon blanc jelly with lemon verbena & baked rhubarb
This is a light, cleansing dessert, however it’s also lovely served with softly whipped cream. Remember, only cook with wine you would be delighted to drink.
Make your own lavender mint tea
For the best tea, pick flowers first thing in the morning, after any dew has evaporated – the fresher the flower, the better the flavour.
How to cook with culinary lavender
You can cook with lavender in sweet and savoury dishes, but there is an art to it.
Recipe: Truffle pizza
Truffle adds its unique aroma and umami savouriness to any ingredient with which it comes in contact.
Garden tasks for August
It’s still officially winter, but there’s plenty to do before the days get longer and warmer.
Recipe: Stecca Bread with Roasted Butternut Dip
This all-time favourite bread is exceptionally easy to make. The dip can be made in advance and stored in the fridge for up to three days.
The best leafy green you can grow this winter
If you are missing summer’s salad greens, this is the plant for you.
Recipe: Crumbed Terakihi with Creamed Mushrooms
You can also try this dish out with gurnard or blue cod (although, these will take a little longer to cook than terakihi).
Recipe: Cauliflower and truffle soup
Cauliflower never had it so good. This is a fabulous starter for an evening meal or serve in espresso cups or shot glasses as an amuse-bouche.
The most ambitious (and delicious) Lemon Meringue Pie
Looking for something special to bake? Why not try Simon Wright's Lemon Meringue Pie.
Is it time for mead to make a comeback?
By rejuvenating an ancient tipple, Oren Dalton hopes to breathe new life into our regions.
Vegan probiotic caramel slice
A sweet no-bake made with coconut yoghurt and raw cashews.
Recipe: Ruth Pretty's pommes purées
Reserve this decadent potato mash for special occasions.
The high-protein, low-fat fermented food you can make yourself
If you’re interested in eating more plant protein, a little fermentation can go a long way.
Roasted beetroot with sorrel
An earthy salad to warm up any winter gathering.
How the Coromandel environment inspired Cathedral Cove Naturals
Wholesome ingredients and happy memories of childhood holidays on the Coromandel form the DNA of coconut yoghurt and cereal business Cathedral Cove Naturals.
12 things you didn't know about salad burnet
This backyard herb has a colourful history, it was prized by Roman soldiers for its medicinal qualities and used in the 16th Century as a wine additive.
Have your chocolate cake and eat it without sugar
Unlike sugar, stevia doesn't add calories or carbs. So you can afford to have an extra slice or two of this chocolate cake delight.
Recipe: Tamarillo & Cranberry Chutney
Put a New Zealand spin on cranberry sauce with this tangy tree tomato chutney.
Recipe: Bacon-Wrapped Pork Meatballs with Buttery Apple Sauce and Make-Ahead Gravy
Many food cultures claim meatballs, albeit in different guises, as one of their specialities but Scandinavia happens to take the crown.
Pumpkin and Sunflower Seed Rye Crackers
These grainy crackers can be stored in an airtight container in the pantry for up to 3 weeks.
Recipe: Cos leaves with pear, walnuts, mozzarella
These cos leaves make a delicious, healthy nibble. Use the best of fresh seasonal pears to really bring out the flavour.
Such sweet sorrel – how to grow the perennial lemony herb
Sorrel is a robust and persistent sort that grows like a weed (which it’s not) and can be used to tart up your tastebuds in a variety of dishes.
Recipe: Tamarillo Cheesecake
The rosy blush of tree tomato lifts this delectable dessert to luscious new heights.
Recipe: Soy and Honey Chicken Nibbles
This classic flavour combination is always a party favourite.
From posie to plate: How to cook with scented geraniums
From garden to posie to plate, scented geraniums are a delight to the senses and fabulous fodder for the experimental gardener/cook.
Banana Peel Sticky Toffee Upside Down Cake
Part sticky toffee pudding, part banana cake, this sticky, gooey and surprisingly light and easy recipe takes dessert to a whole new level.
Recipe: Roasted Potato Wedges
Give classic potato wedges a gourmet twist with Ruth Pretty's turmeric, almond and fenugreek aromatic salt blend.
Why you should grow ginger in your garden
Posh, Sporty and Scary have nothing on Ginger spice. Brush up on your planting and harvesting skills for this winter.
Recipe: Thai Fish Pie
An Asian spin on a winter Kiwi classic from Japanese-born cooking tutor Sachie Noumura.
A culinary journey through Wellington's Cuba Street
The flavours of Cuba Street are celebrated in a new book Cuba Street: A Cookbook. We meet the passionate foodies behind three colourful Wellington businesses.
Fish Dumplings with Garlic Shallot Dipping Sauce
The powerhouse behind House of Dumplings shares her recipe for this Wellington Night Markets favourite.
Recipe: Tamarillo Pillow Cake
Get ready to sink your teeth into this billowy tamarillo cake.
Make a lemon verbena herbal tea
Take good care of lemon verbena in your garden and its herbal tea will take care of you.
Recipe: Cheese Shortbreads and Cauliflower Mousse
Why serve plain old cheese and crackers when you can dish up these simple cheese shortbreads topped with cauliflower mousse? Place a tablespoon of cauliflower mousse in the centre of each shortbread and garnish with tomato.
Growing, dividing and harvesting garlic chives
This chive is not meant to be eaten raw, but cook it properly and your dishes will dance.
Recipe: Decadent chocolate-stuffed dates
Serve up this decadent, fruity finger food at your next party.
A Pink Ribbon Mocktail
The clever team at the Cocktail Collective have put on their mixing aprons to create a pink mocktail worthy of the Breast Cancer Foundation's Pink Ribbon Breakfast.
2 apple stevia recipes
Serve up stevia instead of sugar in your autumn baking for a diabetic-friendly dessert.
Recipe: sticky pork ribs
This recipe uses 3 kilos of pork spare ribs - and you'll never have enough.
Recipe: Jess Daniell's Breakfast Burrito
Here’s a breakfast burrito worth waking up for! Easy to eat on the run and enjoyed fresh or toasted, these wraps are packed with all of your early morning essentials, plus they’re delicious to boot.
Trading London life for paddock-to-plate
Getting to grips with the grassroots of growing, and of a community, Lloyd Rooney and Michael Fraser found contentment by leaving the glamour of London for the quiet backwaters of the Waikato.
Recipe: Feijoa Cake with Crumble Topping
This recipe takes the cake for the simplest feijoa dessert.
2 vegetables to spice up this winter
Plant salsify and scorzonera soon and they'll be ready in time for all your winter soup and steamed veggie needs.
How to make the perfect sourdough bread
Pandoro co-founder turned viticulturist Richard Tollenaar shares a video on the secrets of baking a perfect sourdough loaf.
Ruth Pretty's Mother's Day menu
Stir the love and mix happy memories into Ruth Pretty’s autumnal three-course Mother’s Day menu
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.
Outstanding NZ Food Producer Awards Supreme Winner announced
Richard and Helen Dorresteyn are committed cheesemakers, inadvertent buffalo farmers and deserving Supreme Winner of the Outstanding NZ Food Producer Awards for 2018.
Cocktail delivery service? Sign us up
Cocktails look and taste great, but are tricky to do at home. Meet the NZ entrepreneurs making them easy. Plus 2 bonus cocktail recipes.
What to do with unripe tomatoes
You may be left with a bumper crop of green tomatoes but pick them anyway.
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.
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.
18 baking ideas for the long weekend
Having guests around for the long weekend? We're serving up some baking inspiration.
5 easy forage food recipes
Additional foraging recipes from our special edition In Your Backyard: Urban Harvest.
A beginner's guide to goat's cheese
Goat's cheese is a hot culinary trend - but do you know which flavours to match with it? Take a course in goat's cheese 101 with two new cheeses from Whitestone.
Recipe: Roasted Baby Turnips
A simple turnip recipe that makes a great addition to a weekend roast.
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.
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.
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.
11 tips to marketing a successful food business
Three experts share their wisdom on how to create a profitable food product.
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.
Recipe: Peach and Ginger 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.
4 kid-friendly summer campfire recipes
Keep it simple and get the kids on board to gather around the fire and get cooking.
Tried and tested bottled Blackboy peaches
Blackboy peach fan Kristina Jensen shares her overflow method for bottling with her favourite peach.
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.
Recipe: Beer-can chicken
A Kiwi-summer favourite has been given a tasty upgrade with a spicy rub.
Watercress, the king of superfoods
Watercress is the most nutritious plant you can grow in your garden.
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.
Recipe: Holiday braised leg of lamb
This dish can be cooked at a leisurely pace in a lidded barbecue or pizza oven.
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.
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.
Recipe: Campfire couscous
A couscous perfect for summer with spring onions, dates and feta.
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.
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.
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.
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.
Recipe: Kiri's lemon tart
An easy lemon tart from the ladies behind the Tora Coastal Walk in the Wairarapa.
Top tips for a thriving watercress plant
Watercress can be grown in pots, is surprisingly hardy and tolerates being frozen.
Recipe: Tomato Fritters with Feta
These little fritters are a treat to eat, especially when made with late-season, sun-ripened tomatoes.
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.
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.
11 ways to use edible flowers
A dish isn’t complete without a little petal power.
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.
Recipe: Southland Cheese Rolls
The best cheese rolls are found in Southland – and don’t dare suggest otherwise.
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.
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.
Christmas on the barbie menu
Have yourself a very merry Christmas barbecue with these show-stopping recipes by Anthony Hoy Fong
Recipe: Spatchcocked Turkey with Sage Chimichurri
Take Christmas dinner outdoors this year with this delicious spatchcocked turkey.
Recipe: Market Vegetables with Buttermilk Ranch
Get the barbecue started with these delicious grilled veggies with ranch dressing and bagna càuda, an Italian anchovy dip.
Recipe: Shrimp & Corn Fritters with Sriracha Aioli
These barbecue corn fritters might be the best corn fritters you've ever tried.
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: 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: Barbecued bourbon peach cobbler
Use a cast-iron skillet to cook this delicious dessert directly on the barbecue. Part of our Christmas Barbecue Menu.
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.
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 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.
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).
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.
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.
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.
Recipe: Blackberry Fool
This quick-and-easy summer treat can also be made with raspberries.
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.
Maori herbal tonic business in growth mode
A young entrepreneur from Great Barrier Island is tasting success from his own bitter medicine
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: 2 tasty 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.
Recipe: Okroshka soup
This cold summer soup, made with kvas, is Russia’s answer to gazpacho.
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
Recipe: Berry yoghurt smoothie
A fruity breakfast treat for when you want to impress.
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: Koura in a spicy coconut sauce
This recipe is from Luke Adams at Caffe L’affare in Auckland
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: How to make kimchi
This Korean fermented cabbage dish has many health benefits.
Recipe: Fermented beetroot
Try fermenting beetroot to add to your next burger or salad rather than opening a can of the sliced stuff.
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.
Mixed Berry & Apple Yoghurt Cake
This yummy berry and apple cake can be served warm like a pudding, or cold with lashings of yoghurt.
Recipe: No-Fail Pumpkin and Coconut Soup
This easy-to-make pumpkin soup is packed with flavour.
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.
How to make pumpkin pie in NZ
How to make the classic North American dessert using New Zealand produce.
3 easy ways to share pears
How to preserve pears and two pear chutney recipes to try.
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.
Port for duck hunting season
Boutique winemaker Debra Cruickshank has produced a port especially for duck hunting season.
Recipe: Windsor Blue Cheese, Pear and Walnut Pizza
This pizza recipe is for the ultimate cheese lover.
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.
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.
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.
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.
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.
Recipe: 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.
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
This buttery ginger crunch will be a crowd favourite at morning tea.
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.
How to sanitise water
If water is contaminated after a disaster, there are several ways to purify it.
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 return of the community fridge
Zero-waste blogger Amanda Chapman discusses the community fridge project and her eco heroes.
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.
Make your own old-fashioned apple jelly
Getting wobbly at the knees about apple jelly.
Gluten-free bread business on the rise
An Auckland entrepreneur is earning a crust with a clever bread mix business.
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.
How to make herb vinegars
These vinegars look fantastic, taste great, and are very easy to make.
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.
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.
The ultimate self-sufficiency nut
If you love flour and want to be self-sufficient, go nuts.
We try NZ's top artisan cheese
Nadene Hall samples New Zealand's top artisan cheese and comes away smiling.