Our Food

Nicola welcomes broad bean season with a delicious spring snack.

Chock-full of good stuff, this salad is a potluck winner.

This is the only way to make burger patties.

In celebration of legume season, Angela Clifford shares the ins and outs of growing these fantastic crops.

Earthy mushrooms combine with sweet, caramelised onions to make a moreish dip.

Scoop’d: Where to find the best ice cream and gelato around New Zealand this summer

You've got all summer to make your way through the best ice creams the country has to offer.

Her business has outgrown its original pandemic-proof online-only model into bricks and mortar retail, with a commercial kitchen and 17 staff.

A staple sauerkraut loosely inspired by kimchi.

When you have an abundance of lemons, preserve them in salt and add a versatile burst of flavour to many dishes all year round.

Embrace the festive season with this keto take on a Christmas staple.

The gin experts at Blackwell & Sons answer our pressing questions on martini-making

Because as a group of New Zealand writers and creatives discovered, we all have a pavlova tale to tell.

A refreshing summery kombucha that can be turned into delicious ice blocks.

Nicola makes the most of the short and sweet asparagus season.

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.

This warming, nutritious soup is cheap, cheerful and easy to make.

Grant Allen shares his roast kūmara recipe, which is topped with dollops of a sour cream dressing.

One woman’s bid to replicate the old-fashioned nut brittle of her American youth has landed her a faithful Kiwi following.

There’s not much you can’t do with this beloved orange vegetable.

Nicola talks about the importance of shopping local and the deliciousness that comes with it.

A wholesome salad that combines good-for-you greens with nutty quinoa and a zesty dressing, perfect with roasted game.

Nicola Galloway: Whole-Egg Lemon Honey

Our resident food blogger Nicola Galloway has penned a lemon honey recipe that bucks tradition — using whole eggs and actual honey as sweetener.

This cheerfully coloured aperitivo is the ideal appetite-sharpener.

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

A honey obsession led a Canterbury beekeeper and his childhood friend to create an unorthodox golden libation picking up plenty of glittering gongs.

Take roast lamb to new heights with a black olive, red onion and date crust.

How to take advantage of the abundance of spring lemons.

Recipe: Keto Sticky Asian Pork Belly

Serve this moreish sticky pork with rice or greens.

A keto-friendly take on a bakery classic.

Limoncello mixed with Prosecco and soda water, garnished with a sprig of honey-spiked rosemary — sunshine in a glass.

Why purchasing from other local growers will help your community food systems become as sufficient and diverse as possible.

Even the kids will eat their leeks with this one.

From boutique stores to commercial ventures, ice creameries from around the country have taken out the top gongs at this year's awards.

Learning a little more te reo Māori just got easier (and more delicious).

An easy yet surprisingly sophisticated dessert that can be adapted to any soft fruit.

Making your own granola is always worth it.

A deliciously indulgent take on a European classic.

Although lasagne recipes can be fiddly, there is a reason this cheesy delight is called ‘the best’.

There is nothing more comforting than a big bowl of soup with some carbs on the side.

Grab a scoop: NZ ice cream and gelato award-winners announced for 2023

Thick slices of rye bread support this tender, slow-cooked goat shoulder.

The ins-and-outs of one of the most popular culinary lifestyles in the world.

The ultimate starter for the cheese-lovers in your life.

When it’s cold outside, we always crave a shepherd’s pie — but with a bit of extra kick, right?

Nicola Galloway: Chocolate Almond Butter

Nicola makes her version of a decadent classic - chocolate spread.

It's always helpful to have a couple of hot sauces on hand.

A modern, zingy take on the iconic Kiwi bakery treat.

Al Brown reimagines the classic kaimoana.

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.

We talk to Great Kiwi Bake Off champion Alby Hailes about his latest cookbook, Good Vibes.

This cake is best served on the day of baking, but is still very delicious on all the days after.

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 shares her go-to porridge recipe, as well as a delicious grab-and-go breakfast snack

An award-winning peak-to-plate business run by two Marlborough brothers turns pests into prized cuisine, providing healthy protein for gourmets.

Turmeric root provides a delicious earthy flavour; ginger adds warming heat in this aromatic broth.

Zingy citrus flavours brighten winter days and this delicious slaw.

They may grow into a tangled mess, but planting these “three sisters” together can yield an abundance of nutritious, storable food.

A blackcurrant spritzer described as “tasting like childhood” gets a grown-up twist with the addition of white spirits.

Another old-school bakery vibe classic, but done so much better!

The Food Farm celebrate Matariki with an offering of food to the stars.

It may have a reputation for its limp texture and rank odour, but cabbage is a punchy superfood if prepared the right way.

A Christchurch family is grinding away at a fresh solution to the plastic waste caused by plant-milk containers.

We raise a glass to those who grow and craft New Zealand’s outstanding food and beverage products

Growing your own maize makes this flour taste even more delicious.

Great Edam is lean, smooth and mellow, just how we'd all like to be.

Coffee and chocolate are the most delicious combination – add some booze and you can’t beat it.

Little mouthfuls of joy that can be prepared in advance, ready to flash under the grill at the last moment.

The delicious power of cauliflower

No boiling is needed – ever. How to get the best taste and texture from cauliflower.

Al Brown, Nadia Lim, Monique Fiso and more reflect on the role the iconic Edmonds cookbook had in their kitchens

The underrated fruit with an abundance of delicious uses.

Cooked the right way, beef cheeks are so sticky and full of meaty deliciousness.

Too much citrus? Dried citrus chips are delicious and store well.

This delicious hearty green pea and orzo soup is perfect for lunches and dinners this winter.

Layers of crisp filo encase a creamy curry filling.

Nicola makes the epitome of a cosy autumn dessert.

Bitter, crunchy greens are an excellent foil to a risotto’s richness.

This makes a great vegetarian evening meal.

The author of A Table at Tangleby and A Table at Tangleby II talks to us about her love for her kitchen and garden.

Watch the people who usually decline dessert reach for another slice.

Basil isn't the only key herb for a delicious green pesto - try finding unexpected edibles in the garden as well.

Pumpkins tend to be either soup or roasted, but they're also fabulous in scones and pie.

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.

A passionate duo from Tora Bay is serving up kaimoana fit for king.

A simple and straightforward beetroot fermentation technique results in a digestive aid full of healthy bacteria

A berry good drink made from Nelson’s finest crops is also giving local growers a sweet deal.

If you struggle to get light, fluffy scones, this is the recipe for you – it always works.

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

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.

Results are in and congratulations are in order for the local growers.

A rum maker’s entrepreneurial spirit extends to giving others a hand-up.

An indulgent way to enjoy feijoa season.

A classic loaf best eaten on the day it's made.

thisNZlife talks to the renowned pastry chef about her latest book.

A cosy yet gourmet autumn pasta dish.

We ask home gardener and trained chef Bri DiMattina about her colourful new cookbook.

Please a crowd these holidays with buns packed with spices, dried apricots, raisins and sultanas.

This version of the popular Kiwi bikkie has a zesty twist.

Takeaways will be a thing of the past once you master this chicken.

Smoked chilli flakes are the secret ingredient for these delish chips.

Brie, bocconcini, burrata and everything in between.

Why the beautiful, easy-to-grow, health-giving pomegranate deserves its place in the garden.

A festive dish for days when indulgence is the key.

This salad has the perfect level of crunch.

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.

The season of cuddling up with a comforting dish is finally upon us.

Easy to make in advance, the cooked pears can be chilled in the spiced red wine until just before serving.

Outstanding NZ Food Producer Awards 2023: Congratulations to this year’s medal winners

It’s time to celebrate great New Zealand food products.

Celebrate the last days of summer and whip up this homemade cobbler with fresh or preserved peaches.

Welcome guests at your next dinner party with this warming winter cocktail.

Love polenta but hate standing and stirring it over a hot stove? This hands-free method is the answer.

A light and creamy (yet moreish) snack.

Seawater and sun are all James Moore needs to create his mineral-rich products.

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.

Turn a glut of capsicums into a selection of addictive spicy sauces that will add flavour to your meals all year.

A weekend hobby led a couple to create an award-winning range of drinking chocolates from minimal ingredients.

There are plenty of edible wild plant foods in the NZ countryside, if you know where to look and what to look for.

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.

A no-fuss, easy-to-make, blueberry-chia seed jam fills this unique cake.

Research into home cooking chicken shows you need to dig deeper to ensure it's safe to eat.

This classic loaf will always be a hit.

A homely dish that can be enjoyed on warmer or colder nights.

Recipe: Mixed Mushroom Ragù with Parmesan & Parsley Gremolata

Use a combination of mushrooms — from cute baby buttons to meaty portobellos.

Sorbet is a simple, healthier version of ice cream and works really well with berries.

A Mediterranean-inspired salad packed full of herbs and root veggies.

This is a corn chowder like no other.

This is a great breakfast combination for sharing.

This is an excellent fusion of a traditional baked kūmara and a lovely Indonesian dish.

Two Dunedin women found a clever and tasty solution to help combat food waste: they raise spirits from bread.

Pair these decadent poached plums with custard or ice cream.

Make this crowd-pleasing, bring-a-plate salad in advance.

This lamington cake recipe takes the Kiwi baking classic to the next level.

Celebrate a successful blackberry-foraging mission with these vibrant cocktails.

Adding herbs and spices lift a dish's taste and can help improve your mood.

If the weather turns sour, cook these spiced kebabs in the oven under the grill.

Mix some Māori boys with mānuka honey and sparkling water and the result is a young business showing effervescent results.

A deceptively easy dessert with cheat's ice cream and four-ingredient coconut biscuits.

Scattered walnuts beneath the plums adds a lovely crunch to this tart.

Freshen up your next lunch or picnic with this simple salad-in-a-jar.

There’s very sweet corn and then there’s good corn.

All the limes grown by this Gisborne family have prickly personalities but that doesn’t stop them from being in great demand.

The difference between a good steak and a great steak is the marinade.

Tender baked eggplant pairs beautifully with a fresh, protein-packed summer salad.

Pack these for a picnic, serve them for afternoon tea or enjoy them for dessert.

This is a cheat’s ice cream that uses condensed milk and whipped cream instead of a traditional custard base.

Wait until you try this gorgeous (and very moreish) dip; it’s always a hit.

Heavenly focaccia dotted with rosemary, fresh tomatoes and double-cream brie.

Add these dips and pickled asparagus bites to your next summer platter.

Panna cotta is easy to make, can be made in advance and is very refreshing after a heavy meal.

A sweet and crispy way to enjoy your harvested elderflower.

A super-simple and super-delicious addition to your Christmas lunch.

This recipe serves 4, but it's so good you'll want to eat it all yourself.

A colourful and warm salad to enjoy for a light lunch, or as a delicious side.

Chop, chop! Making this salad is a meditative task for busy minds.

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.

Genetically diverse crops, though inefficient economically, are like insurance when environmental changes or disease strikes.

Elderflower cordial and lemons make a mean marmalade.

A light and lovely cake perfect for morning tea.

This gourmet version of a classic sweet makes a great homemade Christmas present.

By making the crust and veggies the day before, this stunning tart can be easily thrown together before a shared lunch or dinner.

Bursting with summer stonefruit and cream, a good roulade is a thing of beauty.

These canapés are little bursts of red, white and green.

Large, lacy, creamy white clusters of elderberry flowers are a pretty sight and a delicious find.

The chocolate biscuit base, a creamy chocolate centre and glossy boysenberry jelly will be a winner with your whānau.

If you love a rich, silky-smooth cheesecake, then this is the dessert for you.

Recipe: Lemon & Raspberry Zuccotto

Here’s a tangy, fruity take on the Italian classic, designed to keep the cook stress-free.

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.

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.

A beautiful, fizzy mocktail you can make with frozen or fresh strawberries.

Buttery filo snails filled with crumbled feta, paneer and spinach.

The raspberry chia jam is a game-changer in this classic slice.

Make a smooth, rich coffee liqueur at home with only five ingredients.

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.

A tropical showstopper to whip up for a celebration or a crowd.

Anything goes in this versatile chow cow, as long as you get the base right.

Celebrate a feijoa glut by making this seasonally delicious ice cream — you'll make it year after year.

Fresh mint, zesty lemon and salty feta complement this hearty pumpkin salad.

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.

Barbecued skewers should always be served with this outrageously good baba ganoush.

Impossibly cute, ridiculously easy, impressively tasty.

Get your brunch on with plant-based creamy crêpes.

Bright baby beetroot glow like Christmas baubles in this simple all-in-one dish.

Spices provide a range of essential vitamins and minerals beyond polyphenols that affect health and wellbeing, including mental health.

Nothing beats fresh goods and the many dishes you can conjure up with them.

If you can’t decide whether you want something fruity or chocolatey, this is a delicious solution.

These rustic-looking little parcels are excellent for picnics – portable, satisfying and delicious.

Use either lemon thyme or classic thyme for the pretty (and flavourful) garnish.

This is a fool-proof way to cook salmon; the results can be eaten warm from the pan or cold.

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.

8 recipes to make the most of asparagus season

Enjoy the brief joy of readily-available asparagus with these eight different dishes.

Here's the "right" way to make an asparagus roll.

Asparagus and halloumi are a match made in heaven.

An infatuation with cream liqueur has resulted in a remarkable family saga — one starting with failure and ending in sweet, sweet victory.

Salty chickpeas sing with sweet roasted cauliflower in this hearty vegetarian dish.

Chances are you already have most of these ingredients in your kitchen.

One bite, and like Kristina and her dad, you'll be forever in love with rhubarb.

This herb is both easy to grow and a delicious addition to your cooking roster.

Make the most of the last of the rhubarb with this fragrant cake, perfect with a cup of coffee.

This ginger syrup is a staple that can be used in an abundance of delicious ways.

One of the easiest desserts to whip up — and devour — in a flash.

A whisky-spiked, coffee-flavoured version of milk to pair with cookies.

This protein-packed salad is packed full of all the good stuff.

This gorgeous herb can revolutionise the flavour of the simplest salad, and is a staple ingredient if you love Japanese and Korean dishes.

A cheesy, garlicky, herby pasta that makes the most of an entire head of broccoli, stalk and all.

While technically a vegetable, rhubarb has found its match with sweet, wobbly custard.

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?

This year a gelato scooped up Supreme Boutique Champion title — the first time a gelato has taken out one of the top accolades.

This bright, punchy salad is an excellent counterpart to any heavy dish.

A light vegetarian dish that's as breezy as it is delicious.

Don't let the final days of winter prevent you from tasting all the season has to offer.

The end-of-season abundance of citrus is ideal for this mulled wine.

This squeaky, grillable cheese is even better when made right here in New Zealand.

Chocolate lovers will adore this silky yet simple chocolate pudding.

Easy to grow and nutritious, microgreens are a winter garden goer.

Pretend it's summer for a fleeting moment with this refreshing spritzer.

This quick, easy recipe is a great way to use up lots of lemons.

Ordinary pumpkin can be substituted for butternut in this soup, depending on availability.

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.

Kūmara and bacon were made for each other, and putting them together is quintessentially Kiwi.

Doing things differently is paying off — again — for a Hawke’s Bay chicken farm.

Learn how to look after your citrus - and treat yourself with this yummy ice cream recipe.

Softness, fruit and crunch on top — this treat has everything one needs in a slice.

This easy, dairy-free, and intensely lemony dessert whips up in a flash.

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.

A warm, zesty dessert that your dinner party will eat in one go.

Once you try this delicious almond cheesecake, there's no going back.

The McDonald clan of Middlehurst Delivered is devoted to bringing a taste of their home to your place.

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.

Squeezy does it for this family-owned Gisborne orchard, who took home the 2022 Drink Champion award for their orange juice.

Forget about buying an overpriced jar at the supermarket. Homemade kimchi is easier than you think.

Broccoli is in short supply in supermarkets - so why not try growing your own?

Take this moreish dish to a potluck and someone will no doubt ask for the recipe.

Steak and mushrooms are a winning combo anytime. Michael Van de Elzen's take on them is the ultimate winter warmer.

A far-flung fishmonger takes top honours in the 2022 Outstanding NZ Food Producer Awards.

Coriander-lime pesto sings in this veggie noodle dish.

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.

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 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.

Guiness and Baileys sing in this elevated iteration of the classic brownie.

This chicken dish is perfect for summer gatherings, plus the leftovers are just as delicious in a sandwich.

Broad beans are an excellent crop for the cooler seasons when not much else will grow.

Ancient trees and modern technology are a winning combination for Chatham Island apiculturists Kaai Silbery and Francesca Bonventre.

Whole mandarins are blitzed into this tasty cake from Nadia: A Seasonal Journal — skin, pith and all.

The best thing about this dessert recipe? It can be as elaborate or as simple as you like.

This comfort-food classic uses a mix of three cheeses — cheddar, gruyère and parmesan.

These fluffy scones are best served with homemade jam and lashings of whipped cream.

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.

Make the most of your wild game and fish with these nine recipes.

This moreish pie can use rabbit or chicken, but is a sensation either way.

Writer Sheryn Dean holds a controversial opinion — she thinks that quail eggs and meat are superior to chickens.

A rack of venison is a true showstopper, and it’s easier to cook than you might think.

Pheasant is best with a simple glaze and hearty sauce.

Three layers create a heavenly mouthful of minty, coconutty and chocolatey goodness.

This is an absolutely moreish take on fresh salmon.

Enjoy these ruby-red beauties as a dessert or put them on breakfast cereal.

This classic crowd-pleaser is all about the harmony between warm spices and granny smiths.

Impress dinner guests with this simple yet timeless artichoke dish and homemade dressing.

These are a crunchy alternative to chips and nuts. Nibble on them with pre-dinner drinks or toss through a salad.

Nothing says autumn like a homemade, feijoa-rippled treat.

Even people who say they loathe anchovies will love these cheesy, crunchy snacks. They’re great with a pre-dinner drink.

Add these delish gingery chews to your sweet-snack repertoire.

It’s hearty, homegrown, and sounds as good as it tastes (if you say it in Italian).

This spiced torte is very rich but almost impossible to resist.

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.

Celebrate the colours of autumn with this delectable treat.

Feel free to experiment with this tart and use other veggies, it will taste just as good.

“Surrendered” is the term given to vegetables that are cooked long enough to allow them to break down to golden deliciousness.

These are reminiscent of the flavours of the Caribbean – a little like a tropical cocktail captured in a soft cookie.

The autumnal flavour of pears in a rich butter caramel, topped with a drizzle of honey, makes this a most delicious cake.

This creamy courgette soup is one you'll want to make again and again.

A Gisborne couple spent many years building a farm-to-plate business, now one of New Zealand’s most significant independent brands.

Drizzle this homemade sauce on anything from skewers, roasts, and burgers — or use as a spiced up marinade.

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.

Pumpkin, cinnamon and apple are blitzed together into a sweet, flavourful purée, then dried to form a chewy, sweet leather.

This savoury chicken dish is freshened up with a tart salad on the side.

Celebrate your harvest with this delicious plum dessert.

Everyone loves meatballs — Lucy Corry is sure they’re due a comeback sometime soon.

Make the most warm-weather veggies and fruits before the weather cools and autumn is in full swing.

Who says that courgettes can't become absolutely moreish?

This roasted vegetable sauce can be tossed through pasta or used as a savoury dipping sauce.

Fresh feijoas sing in this piquant, easy-to-make salsa.

Sorbet is an easy and delicious way to make the most of fresh berries and herbs.

When plums go crazy, these recipes will help you use them all up in the most delicious ways possible.

This crunchy summer salad comes together in a tick.

This creamy, smoky blue-cheese dip tends to disappear quickly.

A chef named this smoked fish omelette after prolific English author, Arnold Bennett.

When elderberries begin to ripen, Kristina Jensen knows it's time to get baking.

It’s a funny-looking cousin of the plum, and it can tarten up your gin too.

Making marshmallows from scratch is a fun way to get kids in the kitchen.

It's impossible not to flip for this sticky, scrumptious summer cake.

Oak is a popular timber, but the trees also produce a nutritious baking flour.

Chia seeds and prunes keep this jam-like spread naturally sweet.

These versatile flatbreads can be topped with salsa or used to mop up soups and curries.

A fresh matchstick salad made with raw kohlrabi, apple and fennel.

This caprese-like salad is rounded out with lentils, peppery rocket and a balsamic marinade.

These pretty little cupcakes call for lots of grated pumpkin.

These simple steps will keep your cut flowers looking fresh for longer.

This three-ingredient dessert is one of Michael Van de Elzen's favourites.

A smooth and creamy ice cream sweetened with honey — a perfect pairing with fresh fruit.

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!

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.

Whip up homemade falafel with roasted beetroot for a punch of colour and flavour.

These fool-proof canapés are easy to whip up, but look impressively fancy.

This easy-peasy recipe allows you to make a creamy frozen dessert at home without any fancy equipment.

This salad is loosely built around ingredients that can be scavenged in the garden or fridge.

This rosti is sure to soak up all the creamy goodness of the spinach.

Make the most of summer fruit while it’s fresh with this jewel-like cake.

Food writer Kristina Jensen shares her favourite summer dips.

Nothing says summer like barbecued kebabs drizzled in a fresh, homemade sauce.

Homemade Christmas treats are a great gift idea, and these are four of Kristina's favourites.

This salad is the perfect for those days when you're feeling like something light and fresh.

Any leftover boiled new potatoes? This is what to do with them.

Apricots, peaches, plums and nectarines are some of our favourite stone fruits. Mix them together and you get super fruit.

Wild mushrooms create a stronger flavoured pâté, but a mix of mushrooms works well too.

Skirt steak — cut from the flank of the animal — is underrated. Not keen on steak? Try barbecued eggplant steaks instead.

Hear Michael Van de Elzen out — switch up Christmas dinner this year with a herby pork belly.

An easy, crowd-pleasing treat to whip up for a spring or summer barbecue.

No need to add red food colouring — the beetroot does it for you.

Forget Kentucky Fried Chicken, here's a healthier and even tastier twist with red wine and poppyseeds.

There’s no mistake — this delightful sponge goes into a cold oven.

This delightful cordial can be made into a refreshing beverage or added to other recipes, such as marmalade.

Wash a freshly shucked oyster down with a spicy classic.

Nearly-burnt cauliflower florets are the star in this hearty vegetable dish.

A spring-fresh tart for anyone with a sweet tooth.

These three young men are cultivating a future in which more New Zealanders embrace the plant-based protein in hemp.

This light, breezy meal is easy to throw together on a warm summer's evening.

This oaty slice combines wholesome goodness with peanut butter-chocolate icing.

This vegan twist on a classic uses almond flour, coconut cream and lots of lemons.

This hearty baked dish is a great side to serve with tacos or enchiladas.

Take fresh strawberries to new heights with a homemade syrup and honeyed crème fraîche.

A salad is the celebration of home-grown, leafy vegetables but there’s an art to mixing the perfect salad.

Pop a couple shards in a reusable jar for a sweet gift idea.

You can use cooked or raw beetroot in this salad. The last three ingredients give the salad a unique, delicate look and different textures.

Baking this cheesecake at a high temperature results in a dark-brown crust and creamy filling.

This couple hit the water, rain or shine, in a new venture bringing fresh kaimoana to plates while respecting the ocean’s resources.

Finger foods, sandwiches, breezy tarts and fresh salads are all fool-proof picnic classics.

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.

There’s one non-negotiable, flavoursome, highly productive vegetable in Jenny’s summer garden, and it saves her money.

This sweet treat has rolled oats, beetroot and avocado hidden inside.

This hearty salad can be served as is, or with your choice of protein.

Potatoes are the anchor ingredient in this flavourful tart.

These pretty little custards are made with dark chocolate and a touch of cinnamon.

Cut a thick slice of this breakfast loaf and top with nut butter, jam or fresh fruit.

This fresh risotto is bursting with veggies and herbs that can be plucked straight from the garden.

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'.

Have too much of a good thing? Try baking a zingy treat, preserving lemon peel or making your own limoncello.

These tasty biscuits are a great way to use up lemons.

Whip up these warming, oh-so-cosy recipes in the comfort of your home.

Fresh apples and creativity are at the core of this reinvention of a spicy classic.

Let fresh fish shine with light coleslaw, zingy avocado sauce and soft tortillas.

This may be the easiest hummus you'll ever make.

Top with smoked salmon, a touch of sour cream and little snips of garlic chives.

A feast of a breakfast to whip up when you're feeling fancy.

Spread avocado over this wholesome slice for brekkie or delicious snack.

Kerry Kelly-Drought keeps food rustic, hearty, and absolutely delicious at her bush hut near the Forgotten World Highway.

Pieces of rhubarb shine like pink jewels hidden in each golden muffin.

A beginner’s guide to getting start-ed with sourdough — how to create, feed and nurture the starter.

One of New Zealand’s best-loved children’s authors shares the secret to his childhood scone recipe.

If you need a finger food, a light starter, or even a tasty lunch, cauliflower tarts are the ticket.

The Italians know how to create comforting winter food, but writer Kristina Jensen takes it one step further.

This is a perfect light and tasty, make-ahead opener to a winter dinner.

This one-pan rice dish is one of Michael Van de Elzen's favourites to whip up.

Craving some fried food? Give in and avoid the guilt with this healthy spin on the classic hash brown.

Whip up this pretty winter salad in a flash.

An Italian couple recreates favourite cheeses from home.

There's nothing quite like plump gnocchi tossed in a beautiful, rustic sauce.

Waiting for the lamb to work its magic in the oven requires patience, but the end result is completely worth it.

A Raglan couple developed an alternative idea over six years — and now they’ve fermented it.

Always be ready for a mid-week treat by making the crumble mix in advance.

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.

Central Otago plums and pinot noir prove to be the winning combination for a young chef with a passion for preserving fruit.

Tagged “citrus caviar”, finger limes are a fresh take on a standard citrus.

Any citrus can be whipped up into a sweet snack or pretty garnish.

Traditional Japanese spice mixes are easy to make, and add sparkle to dishes from any culture.

This recipe has been tried-and-tested to perfection since Kristina Jensen's university days.

Tora Bay on the South Wairarapa coast is home to a new venture and top-notch kaimoana.

This is a great vegetarian substitute for butter chicken and the best part is, it can also be made gluten and dairy free.

Dion Kilminster produces top-quality beef and lamb — but the road to success constantly challenges him.

This lemony slice features zingy passionfruit and a heap of fluffy meringue.

There's nothing more heartwarming than a hand-me-down recipe.

This recipe is a firm family favourite because it's big enough to feed a crew, but you can halve the amounts.

Bacon and cheese in this winter classic makes this pie extra hearty and rich.

Michael Van de Elzen serves these easy-to-make moreish meatballs over a bed of creamy parmesan polenta.

Smoked pork hock adds incredible flavour to this warming pea soup.

Let the pāua shine by using just enough batter to bind the fritters.

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.

Broccoli is one of those vegetables which work well with almost anything — take advantage of its versatility with this recipe.

Everything from the hazelnut-studded caramel to the dark chocolate ganache is pure decadence.

This is pizza made simple: crispy cavolo nero, lemon zest and a medley of cheeses.

Forget splurging on a bag of gourmet chips at the store, try making your own (hint: it's easier than you think).

Parsnip makes this gooey pudding a real show-stopper.

The onion family make a pretty and tasty addition to your garden.

This is a great way to cook lower-priced fish species such as blue moki, gurnard, hoki, monkfish and trevally.

This is a vibrant dip or you can use it as a spread.

This fragrant Vietnamese noodle soup is a great way to use up garden greens such as kale or spinach.

NZ Lifestyle Block writer Kristina Jensen celebrates preserving, persimmons, and her favourite Pip.

You may find you need to make two batches of these tangy, moist, melt-in-the-mouth muffins as they won’t last long.

This is NZ Lifestyle Block columnist Kristina Jensen's favourite way to use her pumpkin harvest.

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.

The secret to a tasty flan or quiche? Sautéed leeks.

This soup is light, brothy and loaded full of nutritious vegetables.

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.

When buying, look for potatoes that still have dirt on them — the soil is a protective layer.

There's no need for any part of an apple to go to waste.

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.

Any pear variety can be poached, but Beurre Bosc, Packham, Winter Nellis, or Taylor’s Gold hold their shape the best.

Breadcrumbs and almonds form the base for this unusual Italian cake, which is delicate in texture and big on flavour.

Pomegranate seeds, sliced persimmon and goat cheese take this salad to the next level.

This warming dish is also known as Tuscan white bean soup.

This easy cake, studded with frozen blackberries, is topped with icing sugar and sliced stonefruit.

Lynda's twist on her grandmother's marmalade involves a generous slosh of Cointreau or whiskey.

Pair this relish with cold meats and cheeses.

Celebrate your feijoa and pear harvest with this tart-like dessert.

Cauliflower gets spiced up with tangy capers, crunchy almonds, and warming Moroccan spices.

No need for icing on this cake-in-a-skillet. The richness is all inside from the delicious mascarpone.

The options are endless when it comes to preserving herbs.

This year’s New Zealand Champions of Cheese Awards has recognised long-term favourites as well as newcomers among its 27 trophy recipients.

Make the remainder of those feijoas shine with these simple chutneys, baked treats and tangy dips.

Carrots give sweetness, red lentils add body, coconut enriches, and tamarind gives a palate-lifting sour note to this warming soup.

A medley of seeds and nuts gives this upside-down cake an earthy flavour.

This rice pudding is anything but boring, it brings a fruity twist to a family classic.

Kristina Jensen's gooey upside down feijoa caramel cake is the autumn cake you've been waiting for.

Ease into the evening with roast chicken tossed with hearty veg and crusty sourdough.

You can use a few key spices, homegrown herbs, and fruit to transform plain vodka into your own 'gin'.

Here's what you need if you want to join the 'ginaissance.

Freezing your favourite summer produce is a simple, fast, and economical way (if you do it right) to preserve the best in your crops.

Aromatic autumn quinces make for the most delicious jelly.

Arguably one of our favourite vegetables, pumpkin is a versatile star in both sweet and savoury dishes.

This chocolate molten cake is not only the perfect sweet treat but also fail-proof.

This salad makes a tasty vegetarian main course, especially with the addition of toasted walnuts and barbecued cherry tomatoes.

Crisp apples are paired perfectly with this indulgent rum-and-raisin sauce.

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?

Save a few cheesy loaves in the freezer for when you need a breezy-but-beautiful canapé.

A fresh salad with capers, olives and a simple vinaigrette.

Cooking the snapper on the bone creates even more flavour in this dinner dish.

This sauce is simple yet addicting, perfect for summertime.

This pasta recipe will convert even the most passionate of mushroom-haters into lovers.

Impress at your next work morning tea with this paleo vegan slice from Buffy Ellen at Be Good Organics

A quick yet delicious dessert sure to satisfy any cravings for a sweet treat.

These babies push all the right buttons when you want a tasty savoury bite.

Turn fruit and herbs into flavours you can use all year round.

There's no need to save this silky smooth dessert for only special occasions, it's simply too irresistible.

Tomatoes are the taste of summer, especially if still sun-warmed.

A delicious dessert full of nostalgia for chef Michael Van de Elzen.

A chunky, dip-worthy salsa made with fresh pineapple and red bell pepper.

This dessert is simple to make with a good crunchy topping — just mix and stir!

These spiced cauliflower steaks on green dip steal the show at any dinner party but are super simple for a mid-week dinner too.

Cheesecake and brownies rolled into one ultra-decadent treat.

The fermentation in this hot sauce not only increases the shelf life, but makes it more delicious.

This easy vegetarian tart is practically begging to be shown off at your next gathering.

This cake’s tender crumb and crunchy topping partner perfectly with slightly tart and juicy plums.

This rum-based cocktail is made with fresh pair, maple syrup and a cinnamon stick.

Savour the taste of summer for the colder months ahead with this freezer tomato pasta and pizza sauce.

This salad is a dreamy companion to any showstopping dish, with earthy beetroot flavour enhanced with soft pear.

Make a decadent version of an eton mess using summer plums and cinnamon.

Two Nelson farmers are keeping things local, churning their A2 milk into ice cream produced just minutes down the road from their milking sheds.

Crispy croutons soak up the flavours of summer in this simple Italian dish.

This fresh, homemade pizza is topped with courgette, rocket and soft goat cheese.

If you only think pesto when you think of basil, Jenny has some recipes to tickle your tastebuds.

French tarragon, a perennial herb that appears late spring to early summer, is perfect with chicken.

Got tomato glut? Try making gazpacho, a green tomato jam, or cheesy tomato fritters.

This berry jam-like spread is super easy. The chia seeds thicken this tasty spread without using sugar and gives it a healthy twist.

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.

Take pork ribs to the next level with Mike's house rub and sticky glaze.

The secret to Ruth Pretty’s zippy butter bean salad? Preserved lemon peel.

You might think sugar is vital for good jam, but food writer Kristina Jensen's experiments show it's not.

It's time to join the great shroom-boom and learn how to cook this highly controversial vegetable the right way.

Courgettes make a great base for sauces, salty snacks and even sweet treats.

These baked courgette fries make an excellent side dish, or hot nibbles for when you have guests.

This ‘butter’ will keep in the fridge for a few days, or you can freeze it.

This homemade chutney is delicious with crackers and strong cheese.

Tasty cheese and shredded bacon take this simple quiche to new heights.

This vibrant dip will be a hit at any picnic, afternoon tea or party.

NZ Life & Leisure editor Kate Coughlan makes a batch of this muesli once a fortnight.

This spicy ginger slice uses coconut cream instead of butter — and honey instead of sugar.

These little morsels are as wholesome as delicious.

This super simple bar is packed with walnuts and oaty goodness.

A wholesome treat packed with coconut, seeds, and dried fruit.

Fodder beet doesn't have to reserved for animal feed. Kath Fox tosses sliced fodder beet with veggies, rice noodles and a zippy dressing.

Nothing says love or friendship like a sweet little treat made at home.

This writer has a rich plum heritage, and a secret ingredient in her family's favourite sauce recipe.

Nadia Lim loves this simple dish of grilled eggplant, tomato passata, mozzarella and basil — it’s Italy on a plate.

A perfect pav topped with pomegranate-coloured whipped cream.

Four young entrepreneurs want to promote and protect the country's native environment while growing their sparkling drink empire.

These tender legumes are quite versatile — try them in salads, tarts and as a substitute for chickpeas.

This creamy Middle Eastern dip doesn't have a hint of broad bean flavour.

When life gives you courgettes, make a courgette loaf.

Consider this salad another way to add more avocado and watermelon into your life.

Dill is a summer herb you can play with – it’s hard to overdo it.

This is Mike Van de Elzen's favourite kind of recipe. Simple and quick, but packs a real flavour punch.

Ruth Pretty's raspberry jelly-tip pavlova roll is pure Kiwiana goodness.

A decadent no-bake slice to pair with a cup of tea.

Celebrate the festive season with friends and family and share this easy, elegant feast.

After one frustrating cheese board fail, Nadene Hall breaks down seven festive appetisers that are practically foolproof.

A jolly delicious business born from an art project is reinventing a Kiwi classic.

No need to peel the marrow or apples in this easy recipe.

Leeks, red onions and shallots will all work in this versatile vegetarian dish.

Fresh mint mellows mustard’s spice in this easy pesto.

The roasted turkey of your dreams is guaranteed to impress (and satisfy) a crowd.

There aren’t many mouth-watering veggies that can also be a bath sponge and a dishcloth.

A simple five-ingredient salad to make fresh asparagus shine.

This ceviche recipe is super simple, yet the taste is beyond fresh and delicious.

Rhubarb is a time-honoured favourite food, for sweet and tart reasons.

Take your rhubarb to the next level by popping it in the oven.

This easy-to-make main course has all the flavours of classic roast chicken, with minimal fuss.

A quick and elegant salad to make those fresh broad beans shine.

These little cupcakes are moist and tasty and are just the right size to enjoy with tea or coffee.

If the vegetable gods are smiling, use fresh broad beans instead of frozen and swap out the broccolini for asparagus.

Go ahead and double the recipe — these bite-sized morsels are guaranteed to be a hit.

These gourmet mushrooms can cost you around $60 per kilogram, or you can grab your chainsaw and grow them yourself.

These oven-baked doughnuts, with sticky caramel, are surprisingly simple to make — no deep-frying necessary.

Sow your courgette seeds now for a fruitful summer harvest.

Can't seem to find a use for that excess cabbage? Make a deliciously tangy (and pretty) cabbage preserve.

Fresh broad beans are hidden in a creamy mascarpone filling.

Passionfruit and honey live harmoniously together in this easy-to-make raw slice.

Two old mates with a shared goal are shaking up New Zealand’s plant-based milk market.

Feeding a crowd this weekend? There's nothing more satisfying than presenting nibbles and dips fresh from the kitchen.

Serve this sophisticated but simple drink as an aperitif or refreshing cocktail.

Sweet pea, Cheddar & basil filling, mixed garden leaves.

Give your Sunday roast a kick with this flavour-packed spice rub.

Global cheese aficionado Juliet Harbutt hosts foodie tours from her home with vineyard views.

These golden, risotto-filled morsels can be served as an entrée or a light lunch.

Not your average strudel — this easy, kid-friendly banana dessert with gooey caramel sauce is as tasty as it is fun to make.

Whip up these crunchy biscuits in a pinch for your next cheese platter.

A decadent vegan tart made with a walnut base and silky chocolate-and-coconut filling.

Raise your scone game with the nutty gruyere cheese and sweet caramelized onion.

Red pesto-layered filo, Cheddar & cottage cheese.

Garlic, smoked paprika, harissa, mint & chunky potato wedges.

This granola recipe from Karly Polaschek of Greytown Honey replaces refined sugar with delicious kāmahi honey.

The fifth generation of a Wairarapa beekeeping family is producing high-grade honey fit for the breakfast table and the medicine cabinet.

This silky dip will complement just about anything on a grazing platter.

On these long dark nights, treat yourself to braised lamb drizzled with a flavourful alternative to gravy.

A silky, vegan chocolate mousse that hits all the right spots.

These savoury puffs are frozen before baked — a fool-proof party snack with minimal prep time.

This refreshing cordial also makes a terrific base for a cocktail – just pour with gin over ice, then top up with soda water.

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.

Making salty feta at home is both easy and satisfying for first-time cheesemakers.

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.

If you need cucumber but don’t have any, this leafy herb is here to help.

A zingy lime emulsion is the perfect dressing for these scrummy cauli fritters.

Fresh wasabi is a hot pick for the patient gardener.

Beetroot adds a little purple magic to this easy-to-make spelt flour loaf.

Mike Van de Elzen creates the ultimate lamb burger with a flavoursome lamb patty and lashings of fennel tzatziki and hummus.

This creamy dessert is easy to whip up and never fails to impress. Note the posset takes at least three hours to set.

This twist on a classic fruit crumble has a nutty oaty topping which is baked separately for extra crunch.

Homemade yoghurt is a great way to introduce beneficial bacteria to help keep the digestive system healthy.

This is delicious in winter, but you can also keep it for a summer drink. It makes a lovely gift.

The simple, warming broth is the star of this wholesome dumpling soup.

Microgreens provide fast-growing, highly nutritious mouthfuls of goodness.

This South Indian-inspired chicken soup tastes even better the next day.

A deliciously Dutch recipe that's been passed down the Van De Elzen family.

Imitating nature to grow food seems like a good idea but creating a thriving food forest can be tricky.

Creamy white wine sauce is the hero of this classic main dish.

Laura MacDonald from thekiwicountrygirl.com shares her homemade version of  this New Zealand kids' favourite.

Take notes from pastry chef Clinton Davies and learn how to make the perfect pizza base.

A sweet and tangy way to use cauliflower that is anything but bland.

On colder nights, this warming salad is the perfect accompaniment to a savoury roast.

This gingery treat never fails to impress at Michael Van de Elzen's house.

Take your sourdough from adequate to artisan with these tools of the trade.

This tiny citrus is tart at heart but comes wrapped in a sweet surprise. Here are five ways to use a kumquat crop.

An abundant citrus tree means it's time to whip up some treats in the kitchen.

A chocolaty twist on a classic American dessert.

This sweet curd is a great way to use up overripe mandarins.

Thirty-three years ago, Hawi and Susann Winter decided to create a jungle of the most delicious kind.

This gluten-free syrup cake is made with seeds and nuts and is bursting with tangy mandarin flavour.

Chilli and chocolate is an ancient pairing that does wonders for the taste buds.

These green-speckled ricotta dumplings are like gnocchi’s rustic cousins.

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.

A savoury, vegetarian pie worthy of a weekend feast.

Preserved citrus can be added to marinades, stews and Moroccan and Middle Eastern dishes.

This fizzy beverage contains probiotics similar to kombucha and switchel.

A great way to use up excess oranges — make sure to save the peels for orange wine liqueur.

This rustic vegetarian side dish is packed with flavour and texture.

A family in its fourth generation of growing vegetables not only flourishes during the lockdown but also wins an award.

This sophisticated dessert is steeped in fragrant verjuice before served with a decadent chocolate sauce.

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.

There's nothing quite like self-saucing ginger goodness on a cold evening.

It's a berry good time of year to plant these varieties in the backyard.

This lesser known citrus is easier to use in cooking than you may think.

This lip-puckering chef favourite can easily be grown at home.

Store in a glass jar for a dairy- and package-free milk that lasts a week.

These hearty meatloaves are as easy to prepare as they are tasty.

A wonderfully filling meal worthy of a cold winter evening.

Crab apples give this tomato-free ketchup a robust character.

Beetroot is a pickling favourite that has stood the test of time.

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.

Satisfy your sweet tooth in less than 10 minutes.

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.

Everyone knows carrot cake is just a vehicle for cream cheese frosting.

This dairy-free version of the classic Indian takeaway can be made at home in under 30 minutes.

A filling and nourishing chickpea soup that will quickly become a family favourite.

This recipe comes from Ruth Pretty's good friend Serena Bass, a cooking-school teacher and caterer based in New York.

The Krummenacher family business is based on an ancient and dynamic natural system that is going about its important business silently beneath their feet.

Mushrooms are so much more than their tasty flavour.

The secret to this simple-to-make smoked fish pâté is soaking the bread in milk.

These miniature morsels get their cute shape from a mini muffin tin.

Another winning seed and nut mix from a small Wellington nuttery, which has big ideas on how to take great flavours to the world.

This classic Italian dish is taken to new heights with smoked salmon and fresh asparagus.

Serve this savoury Spanish omelette with a generous dollop of garlic aioli.

A mild-mannered couple are producing red hot, award-winning chilli products and running a sustainable business on their Horowhenua block.

The feijoa originates from South America and the flavours work well with a classic salsa. If tomatillos aren't avaialble, use cherry tomatoes.

This unusual combination of tangy feijoa, smoked fish and the flavours of south east asia will suprise and delight the taste buds.

This feijoa twist on rib marinade is finger lickin' good.

This versatile pesto can be made with silverbeet, kale, or any other garden green.

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.

Plan your feijoa season ahead of time by selecting the ideal variety for your garden.

Nothing spells comfort food quite like warm sticky date pudding.

New Zealand Specialist Cheesemakers Association urges New Zealanders to support NZ-made cheese.

This coconut cake is layered with whipped chocolate ganache and topped with a decadent cream-cheese frosting.

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.

Cooked too much quinoa? Make these tasty vegetarian cakes with the leftovers and pair it with an simple herbaceous yoghurt sauce.

Spiced pears and ginger are sandwiched between two layers of buttery shortcake in this delectable treat.

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.

Studded with rich crimson-coloured dried cranberries, these Anzac biscuits are simply delicious.

Colder weather calls for fragrant curries, nourishing soups, savoury pies and lots of roasties.

Turn the Anzac biscuit recipe into the topping for a dessert with a difference.

Feeding a young sourdough starter often results in waste. Make the most of your excess starter for a quick breakfast or snack.

This warming soup is a tasty way to use up seasonal garden greens.

Roasting the pumpkin first makes this curry flavourful and naturally sweet. Like many curries, this one tastes better the next day.

A family-run business producing premium poultry is the Supreme Champion in the 2020 Outstanding New Zealand Food Producer Awards.

A hearty smoked fish pie using one of New Zealand's most sustainable fish, kahawai.

This quintessential autumn nut can be used in cake, snack balls and even a Nutella-like spread.

Make the perfect autumn tipple with your excess feijoas.

An easy baked cheesecake that tastes as good as it looks.

Microgreens are an easy way to add homegrown nutrition to breakfast, lunch and dinner.

Let whatever is in your fridge take centre stage in this easy-to-make frittata.

These choux pastry swans make a sweet addition to a sumptuous afternoon spread.

This cute Easter bunny cake is easy to assemble and made with a basic butter cake recipe.

Make the most of feijoa season by using every bit of them.

The secret to good ginger beer is in the bug, says Sheryn Dean.

Is there such thing as too much autumn produce? Not with these tasty snacks and recipes.

Colourful cabbage leaves and a squeeze of lemon can take Asian dishes to a magical level.

Simple ferments can do wonders for your gut. Even better, the very best vegetables to use are the ones you grow yourself.

Toss herbs and garden produce into this versatile salad for a filling, plant-to-plate meal.

This moist lemon cake has the perfect amount of lemony zing.

A feijoa glut doesn't have to mean a predictable chutney. Add some warm spices, keep it classic, or try a skins-on variety.

Save autumn rosehips and make this vitamin-C rich syrup

Silverbeet has never tasted more delicious.

Advanced sourdough makers can try these delicious sourdough variations.

Reduce food waste and make the supermarket trip easier with this downloadable weekly meal planner.

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.

A layer of dark chocolate frosting gives this moist feijoa cake a touch of indulgence.

Almond, coconut, soy and rice are all popular dairy-free milk alternatives, but there are easier options you can grow and make yourself.

This easy-to-make fermented beverage is a great digestive aid and source of vitamin C.

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.

This simple preserve sings with natural sweetness from seasonal apples or pears.

Pantry staples such as flour, tinned beans and garlic are the unsung heroes in many tasty dishes.

Kate's secret to getting that covetable crusty finish is using a heavy casserole dish.

Top this focaccia with figs or olives for a tasty garnish.

Nothing brings the family together like a plate of hot sausage rolls.

These pretty slices are flavoured with plum jam, ground walnuts and a pinch of cinnamon.

Cardamom adds a touch of smokiness to this feijoa chutney.

This silky Italian dessert is elevated with buffalo yoghurt and fresh rhubarb.

This flan-like dessert can be made with any firm stonefruit, such as plums, peaches or cherries.

Transform this prized peach variety into a dark, flavourful chutney.

This garden-to-table salad is drizzled with a zesty herb vinaigrette.

Fresh feijoa adds a hint of tang to this flavour-packed guacamole.

These prolific vegetables can get tiresome, but all you need is a little creativity.

A charcutier returns to the forgotten days of butchery – plucking free-range livestock from the paddock and using every last jowl, shoulder and trotter.

These baked golden parcels can impress on their own as a spicy entrée or make a tasty addition to an afternoon spread.

Andrew Child’s first award-winning beer was named after a Wellington mayor. Then came Dump The Trump IPA.

These pretty little pies have seriously big flavour.

Obsessed with a fruit many New Zealanders think of as their own, an award-winning journalist traveled the world to search for its roots.

This simple salad pairs well with lamb or fish, or can stand alone as a healthy main.

Elote (Spanish for ‘corn cob, ’ pronounced eh-loh-teh) is Mexican street food, usually served on a stick or skewer.

These little individual cakes are very, VERY good. You can keep a stash of unfilled cakes in the freezer for emergencies.

Use wild fruit to make this sweet and slightly peppery favourite to add to your pantry.

Make the most of fresh corn by giving it a zippy fermentation.

Tip no. 4: You don't need fancy salt to make delicious kraut.

Pair the catch of the day with a sweet twist on a summer salad.

This salad works really well at this time of the year with BBQ chicken, fish and grilled pork chops.

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

This dark chocolate brownie is topped with a baked plum purée filling.

The problem with this invasive weed is that it's so delicious.

Make summer fruit and veggies last through winter with these simple preserving techniques, including low-sugar options for fruit bottling and jams.

There's nothing better than homemade tacos made with fresh ingredients (and a generous sprinkling of smoky chilli)

Any berry will work in this seasonally delicious slice.

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.

One foodie describes it as the spice an angel would sprinkle from its wings.

It's time to get creative when the beans are running rampant.

This Mediterranean-inspired salad is packed with barbecued flavour.

These pretty little desserts don't need any baking.

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.

This farming family grows asparagus and strawberries — the food manifestations of spring and summer. But Horowhenua’s Lewis Farms is a year-round operation.

This juicy steak and a zippy salad are guaranteed to impress at your next barbecue.

Don't let excess berries go to waste this season.

These fresh salads will add colour, nutrition and flavour to any meal.

Add pan-fried haloumi to make this fresh summer salad a meal.

This pancake recipe is designed especially for campside cooking.  The dry ingredients can be combined ahead of time, for easy preparation while on holiday.

Make the most of cherry season with these festive treats.

Ever wondered why some people seem to have a knack for baking? Ruth Pretty shares some pro-tips.

These decadent nibbles are not your average snack ball.

The perfect gift – homegrown strawberry jam with a slosh of bubbles.

Who says dessert can't be made on the barbie?

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.

Eat, drink and be merry with this show-stopping, fuss-free feast designed to delight family and friends.

The man behind Barker's of Geraldine reflects on five decades of being in the sticky business of syrups, preserves and savoury spreads.

This showstopper celebrates the delicious union of sponge, homemade custard and fruit preserve.

These delicious fish cakes with herbaceous green sauce are perfect for a lunch or light summer dinner.

The parties and chaos over summer are a lot of fun, but also include tempting danger foods for your pets.

Ant and Lou Bentley from the Akaroa Cooking School share tips on creating canapés for summer entertaining.

Ant and Lou Bentley from the Akaroa Cooking School share three easy canapés to serve guests over the holidays.

You'll be the toast of the town with this pretty and pink cocktail.

Flaky salmon over rich caramelized onions is a guaranteed Christmas show-stopper.

An entrepreneurial couple has an answer for anyone wanting to cut down on booze — a sugar-free, alcohol-free gin.

This mango-flavoured pudding is as festive as it is fresh.

Keep Christmas fresh with this nutrient-packed, flavourful quinoa salad

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.

A classic vegetarian dish that celebrates the flavour of fresh tomatoes.

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.

Swap fresh broad beans for chickpeas for a garden-to-table version of this Middle Eastern staple.

Kampot pepper, considered exceptional among chefs worldwide, is the key ingredient in this Cambodian dish.

Often unappreciated, loquats are pure gold and make delicious jam.

These easy vegetable fritters get a savoury kick from the grated dairy-free cheddar.

Be merry with this show-stopping ham designed to delight (and satiate) family and friends.

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.

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.

How to spread kindness, do good and eat well – all at the same time.

Elderflower can be used to make vinegar, jelly and wine.

It’s your last chance to plant amaranth for seeds, and grow a low-maintenance, protein-rich food.

Pair this savoury meal with a dollop of tomato relish and a glass of pinot gris.

This fresh spin on potato salad will brighten any meal.

Making a pretty vegan dessert has never been easier.

An environmentalist's heavenly range of vegan dairy producers is flying off the shelves.

This scrumptious alternative to traditional trifle is made with mascarpone, limoncello, brandy sauce and heaps of berries.

Philippe Arregui is winning the hearts of New Zealanders one gourmet sausage at a time.

This airy dessert is part pavlova and part cake – the best of both worlds.

If you’re going to grow your salads, here are the 10 greens that make every bite as nutrient-rich as possible.

Creamy satay sauce gives this healthy cauliflower dish a flavourful kick.

This beautiful mint-green ice cream is a real decadent treat.

A simple salad bursting with herbs and Japanese flavour.

Make the most of Christmas leftovers with these easy-to-make ham sliders.

These colourful sandwiches, known as shokupan in Japan, make a sweet breakfast or satisfying snack.

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.

Does the chickpea cooking liquid live up to its hype? Food editor Lucy Corry does some digging.

Ruth Pretty's rocky road is a delicious way to celebrate Bird of the Year.

This flavour-packed vegetarian patty is anything but boring.

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.

This Japanese version of the French classic is exceptionally creamy, with a generous amount of dark caramel.

Chantel and Mike Priddy are quenching a thirst for living well with a traditional fermented drink.

It took some persuading to get this humble Northland farmer to enter her sheep cheese in the NZ Champions of Cheese Awards.

Traditional hummus is a staple for Shyr and Brent Godfrey. Here's how they do it.

This no-knead sourdough bread is perfect for beginners.

Kristina honours her Danish ancestry with a rub-red bowl of hearty rødbedesuppe.

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.

This decadent dessert is not only easy to make, but equally easy on the eyes.

A medley of white, milk and dark chocolate make these cookies the ultimate crowd-pleaser.

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.

Kick off the first rays of sunshine with these Japanese-inspired skewers on the barbie.

Colostrum is essential for newborn calves, very beneficial to humans, and – as Sheryn has discovered – simple to cook and delicious to eat.

Science is at the forefront of detecting and prosecuting food fraud.

This sweet little brownie uses sweet potato and maple syrup as alternatives to refined sugar.

There are hundreds of varieties to try but these ones get top reviews.

A former refugee cooks up a taste of Sudanese culture in memory of her mum.

An apple carries about 100 million bacteria. Good luck washing them off.

This deconstructed sushi bowl tastes as good as it looks.

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.

A once-secret family recipe that saved lives in Kenya’s colonial days has become available to New Zealand G&T lovers.

Emma Rawson encounters a strange new world of flavours while dining on sausages of the future.

This tart mousse is a great way to use up extra lemons this season.

This humble little green is a hero in Japanese cuisine.

This soft cheese, traditionally made with goat's milk, has a delightfully light texture.

Thirty percent of all food produced on the planet is not eaten, and Kristina has a recipe for that.

An easy no-bake slice that's a crowd favourite.

Kristina finds her garden has the cure for what ails her.

Brewing this popular fermented drink at home is easy, cheap and oh-so-satisfying.

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.

When the trees are laden with those wonderfully sweet/bitter orbs we call the grapefruit, there’s only one thing to do – make cake.

Orange marmalade and a side of rich chocolate crème make this Mediterranean classic truly sing.

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.

A simple tart to use up excess garden greens, heavy on the fresh herbs and complemented with briny feta.

Manaaki condiments, made in Blenheim with traditional Māori ingredients, aren’t just delicious. They also spread hospitality and generosity.

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.

Put a fresh and healthy twist on muffins by swapping out blueberries for antioxidant-rich blackcurrants.

Chrysanthemums are a florist favourite, but one type makes a great dish too.

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.

Fresh brussels sprouts are the star of the show in this healthy-yet-tasty side dish.

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.

If you are struggling to eat up your cauliflower, Kristina Jensen can get you into a pickle.

It’s always exciting to find a new herb, even if it’s one that has been around for thousands of years.

A glut of apples is easily transformed with a little brown sugar and pinch of nutmeg.

This hearty salad combines sweet, savoury and tangy flavours for a refreshing dinner accompaniment.

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.

Here’s a list of some fantastic New Zealand artisan food producers you should be adding to your shopping cart.

Make merry with this chill-beating med-inspired feast to warm a cold night.

This indulgent cheesecake is not only pretty, but worth every single calorie.

Cider vinegar, mustard and caraway punch up this simple, elegant slaw.

Ruth Pretty's chewy, buttery, ginger slice will soon become your go-to-recipe for morning teas and special occasions.

The bed of spiced lamb mince sauce packs some serious flavour in this hearty winter dish.

Celebrate cold weather with sweet leeks and hearty potatoes.

Warm up from the cold weather with these hearty and easy soup recipes.

A refreshing and simple dessert.  Green or gold kiwifruit, or a mixture of both can be used.

Pair a few of these sweet Jewish scrolls with your morning coffee.

Our make your own Cream of Watercress Soup from this easy to grow green.

This classic party-favourite is dressed up with almonds, honey and lemon zest.

A delivery business with a twist boosts returns for a Gisborne orchard.

Ruth Pretty shares the secret to creating restaurant-quality garlic bread.

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.

The softer and squishier persimmons get, the better they are.

It’s technically not a nut, but Kristina is nuts for this nut.

Walnut tart is a favourite in France, known as tarte aux noix.

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.

Mustards are the most feared of leafy greens, but they’re now essential in Jenny Somervell's kitchen.

Celebrate the earthy jerusalem artichoke with this warming, potato-based soup.

My Indian Kitchen author Ashia Ismail-Singer shares three variations of this classic Indian drink.

A  mid-week vegetarian option from My Indian Kitchen author Ashia Ismail-Singer.

It was a bout of homesickness that prompted Malawi-born New Zealander Ashia Ismail-Singer to start her blog.

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.

It takes a little more work than the average cake, but this streusel-topped treat is well worth it.

An elegant yet simple dessert, perfect for autumn evenings.

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.

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.

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 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.

A scoopful of fun is included in every tub made by these award-winning, boutique ice-cream makers.

The ice-cream makers at Wooden Spoon Freezery are proof that business and pleasure can be mixed.

This flavour-packed loaf makes the perfect afternoon snack with a cup of tea.

It’s difficult to use every apple you grow, but Jane has the recipes if you want to give it a go.

Give excess fruit and veg a long shelf life with some simple storage and harvesting tricks.

Venison brings an extra level of luxury to this humble classic.

Grapes are easy to grow and nothing has to go to waste.

Kristina reluctantly shares one of her best-ever chutneys.

Marlborough-made bitters are making waves in the cocktail world, and their creator is just getting started.

There’s a great source of free greens in the sea, if you know the ones to look out for.

You can use duck eggs for any recipe that uses chicken eggs if you take a few things into account.

Take fresh produce, freeze it, remove the moisture and wow professional chefs and home cooks alike with a range of exciting new ingredients.

Take roasties and savoury chicken to new heights with fragrant tarragon butter.

Over 200 medals have been handed out to NZ’s top specialty cheese makers.

An old-fashioned fruit is transformed with a little heat and a lot of airy coconut cream.

Kate Coughlan shares a simple zesty recipe using fresh broad beans.

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.

These gourmet sausage rolls are hearty enough for morning tea, lunch or dinner.

Learn how to turn cheese and crackers into a work of art to impress your guests.

This simple sorbet is tangy, refreshing and delicious, with a lot fewer calories than ice cream. The key is to use very ripe feijoas.

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.

Stay cool as a cucumber by pairing this simple salad with any main dish.

Grab a slab a butter and get baking with these butter-laden recipes, perfect for an indulgent weekend treat.

This classic biscuit is taken up a notch with crunchy hokey pokey.

Chicken is the cheapest meat you can buy, but a home-grown roast can be well worth the effort.

Late summer calls for lovely finger food that celebrates fresh ingredients, like eggplant and red pepper.

Make the most of ripe elderberries with this lovely homemade cordial that will last up to two years.

Whether you sip it straight over ice or dilute it with soda to make a spritz, this sweet sensation tastes of southern Italy.

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.

Make your own beeswax food wraps: updated recipe

This environmentally friendly alternative to plastic cling film is easy to make at home.

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.

Make the most of a late summer peach glut with three quick (and tasty) recipes.

Start a simple yet sensational late summer lunch with some autumn flavour.

NZ actor Nicola Kawana is also a talented gardener.  She shares her favourite chutney recipe, perfect for using up a tomato glut.

These delicious feijoa pastries will be a hit at your next morning tea.

Could making your own larder staples, cleaning products and beauty creams really be a simpler, healthier way of life?

A recipe that is both indulgent and virtuous, these courgette, apple and orange-scented mini cakes are irresistibly moist and beautiful to eat.

You don’t need a lot of capers, but they can give a dish a real flavour punch.

Add some Mediterranean spice to your summer BBQ with homemade flatbreads and yoghurt dip.

How to save time by sorting your seed garlic during the harvesting process.

Tomatoes won't ripen? This green tomato jam might be the solution to the green tomato glut.

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.

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.

An easy-to-make fruity dessert that epitomizes the taste of summer.

Ruth Pretty's fresh take on a refreshing summer salad— the perfect plate to bring.

Iced watermelon is a refreshing summertime treat that can be made into a mocktail or served with a dash of gin for a cocktail.

This is a non-traditional panzanella (bread salad) with the addition of nectarine.

Grilling on the barbecue one of the easiest ways to cook salmon.

The smooth, creamy texture of avocados makes them a great ally in baking. Give these delicious recipes a try.

Whether you like to dress up or dress down, there is an analogy here for salad creators.

These are tasty foods you typically can’t get in supermarkets but are easy to grow on your property.

Make the most of a tomato glut with this simple fermenting technique.

Deeane Sara from Stewart Island's Church Hill Restaurant serves local mussels steamed in the shell.

Lavender goes beautifully in dessert recipes. Just add to any liquids in a recipe that require gentle heat, then strain the flowers out.

Potatoes, s'mores and sausages: Campfire cooking is caveman stuff but even burnt the food tastes better.

For a refreshing twist on the popular frosé cocktail, try these adult ice blocks with stewed rhubarb.

Let these bold flavours and colourful combinations brighten up summer barbecues.

This luscious dish makes good use of seasonal produce. You need to make the red pepper relish at least a day ahead.

Don't end up with a dried out bird on Christmas Day.  Here's 12 tips to ensure your turkey is cooked to perfection.

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.

A fruity non-alcoholic drink, fit for a festive feast.

Green beans with a tangy cranberry twist, a delicious side from Ruth Pretty's make-ahead Christmas lunch menu.

A pork roast with a fruity filling, fit for Christmas Day.

A fresh and tangy twist on a classic summer dessert with passionfruit curd and bananas.

‘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.

These tasty meatballs will be a hit at your next barbecue.

This summer strawberry cocktail can be made with soda water or dry sparkling wine.

This is the easiest ham glaze you will ever make, and the tamarind flavour works beautifully with the ham.

A mid-life career change is just what the doctor ordered for Auckland film editor Jacks Jackson

If you like the long green cucumbers, you're going to love these extraordinary orbs.

Vodka infusions are surprisingly simple to create and are hugely rewarding. Plus, they can make a great gift.

These delicious little spice biscuits are not too sweet, easy to roll out and quick to bake.

Horseradish dressing gives this beetroot salad the x-factor.

This moreish dish is best served with a fresh summer salad.

If you love daylilies, you’ll be delighted to know they’re a delicious option in the kitchen too.

Give new potatoes a Caribbean twist with a healthy dollop of  zesty Cuban guacamole.

You don't need a fancy machine to make this berry delicious ice cream.

These are perfect with drinks and easy to make with a Christmas-tree cookie cutter.

In South Canterbury, Tony and Afsaneh Howey are building the reputation of a remarkable but oft-overlooked berry.

A herbal tea hobby has brewed into a strong cup of business for a Nelson gardener.

The humble New Zealand biscuit is celebrated in a new tea towel and poster.

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 .

This tomato soup with carrots, celery and cashew cream is a local favourite.

Breakfast for a sweet-tooth doesn't get much better than this.

A tisane or infusion is a drink made by steeping fresh or dried herbs in hot water.

This cake from East End Café in Wairoa is delicious served with a dollop of cream or unsweetened Greek yoghurt.

A comprehensive step-by-step guide to building a pizza oven for your backyard.

Get Christmas morning off to a cracker start with coffee, perhaps a glass of champagne and this festive take on filled croissants.

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.

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.

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.

Jazz up new season lamb with this classic Japanese citrus-based sauce and pink-peppercorn rub.

This cake packs all the divine flavor of a traditional chocolate cake but is so much more beneficial for your health.

Add some local flavour to the traditionally homemade staple.

Kirsty Silvester and Dave Chapman are true DIY cheese producers,  from pasture to pecorino.

Lavender and lamb may not be the most obvious flavour combination, but a Moutere lifestyle block owner swears by it.

When you start reading about what goes into making the daily loaf, you realise what a luxury item bread is.

Feel the spirit of the Eastern Rockhopper Penguin with this salty, zesty cocktail, a great way to celebrate Bird of the Year.

This delicious sauce keeps in a container in the fridge for up to two weeks.

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.

With a custom-made vacuum chamber Greg Beattie turns seawater from the Hauraki Gulf into New Zealand’s first truly artisanal sea salt.

From “bottom leakage” to “fat bloom”, Emma Rawson brushes up on her chocolate lingo to join the world of bonbon judging.

A sweet and savory glaze gives grilled salmon big flavor.

Ruth Pretty 'the host with the most' shares tips for how to create a dinner party to remember.

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.

This is a very satisfying dessert and should be enjoyed with a wee glass of late harvest riesling.

Coriander can be a little bit fussy to grow, but with the right care you can prolong leaf growth.

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.

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.

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.

Mustards are an easy-to-grow, cool season crop — follow these quick tips to grow them in your garden.

It's and ugly veggie with a fruit flavour and perfect for winter. Here's how to grow yacons in your backyard.

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.

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.

For the best tea, pick flowers first thing in the morning, after any dew has evaporated – the fresher the flower, the better the flavour.

You can cook with lavender in sweet and savoury dishes, but there is an art to it.

Truffle adds its unique aroma and umami savouriness to any ingredient with which it comes in contact.

It’s still officially winter, but there’s plenty to do before the days get longer and warmer.

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.

If you are missing summer’s salad greens, this is the plant for you.

You can also try this dish out with gurnard or blue cod (although, these will take a little longer to cook than terakihi).

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.

Looking for something special to bake? Why not try Simon Wright's Lemon Meringue Pie.

By rejuvenating an ancient tipple, Oren Dalton hopes to breathe new life into our regions.

A sweet no-bake made with coconut yoghurt and raw cashews.

Reserve this decadent potato mash for special occasions.

If you’re interested in eating more plant protein, a little fermentation can go a long way.

An earthy salad to warm up any winter gathering.

Wholesome ingredients and happy memories of childhood holidays on the Coromandel form the DNA of  coconut yoghurt and cereal business Cathedral Cove Naturals.

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.

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.

Put a New Zealand spin on cranberry sauce with this tangy tree tomato chutney.

Many food cultures claim meatballs, albeit in different guises, as one of their specialities but Scandinavia happens to take the crown. 

These grainy crackers can be stored in an airtight container in the pantry for up to 3 weeks.

These cos leaves make a delicious, healthy nibble. Use the best of fresh seasonal pears to really bring out the flavour.

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.

The rosy blush of tree tomato lifts this delectable dessert to luscious new heights.

This classic flavour combination is always a party favourite.

From garden to posie to plate, scented geraniums are a delight to the senses and fabulous fodder for the experimental gardener/cook.

Part sticky toffee pudding, part banana cake, this sticky, gooey and surprisingly light and easy recipe takes dessert to a whole new level.

Give classic potato wedges a gourmet twist with Ruth Pretty's turmeric, almond and fenugreek aromatic salt blend.

Posh, Sporty and Scary have nothing on Ginger spice. Brush up on your planting and harvesting skills for this winter.

An Asian spin on a winter Kiwi classic from Japanese-born cooking tutor Sachie Noumura.

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.

The powerhouse behind House of Dumplings shares her recipe for this Wellington Night Markets favourite.

Get ready to sink your teeth into this billowy tamarillo cake.

Take good care of lemon verbena in your garden and its herbal tea will take care of you.

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.

This chive is not meant to be eaten raw, but cook it properly and your dishes will dance.

Serve up this decadent, fruity finger food at your next party.

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.

Serve up stevia instead of sugar in your autumn baking for a diabetic-friendly dessert.

This recipe uses 3 kilos of pork spare ribs - and you'll never have enough.

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.

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.

This recipe takes the cake for the simplest feijoa dessert.

Plant salsify and scorzonera soon and they'll be ready in time for all your winter soup and steamed veggie needs.

Pandoro co-founder turned viticulturist Richard Tollenaar shares a video on the secrets of baking a perfect sourdough loaf.

Stir the love and mix happy memories into Ruth Pretty’s autumnal three-course Mother’s Day menu

We raise a glass, and a tasty morsel or two, to the winners of this year’s Outstanding NZ Food Producer Awards.

Richard and Helen Dorresteyn are committed cheesemakers, inadvertent buffalo farmers and deserving Supreme Winner of the Outstanding NZ Food Producer Awards for 2018.

How to substitute stevia in baking and preserves

If you take sugar out of baking and use stevia as the  sweetener, you need to replace the 'bulk.' Test out these stevia baking tips with a hazelnut shortbread recipe.

Cocktails look and taste great, but are tricky to do at home. Meet the NZ entrepreneurs making them easy. Plus 2 bonus cocktail recipes.

You may be left with a bumper crop of green tomatoes but pick them anyway.

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.

It's feijoa season - prepare for the onslaught of delicious fruit with these two recipes - plus fruit storage tips.

Having guests around for the long weekend? We're serving up some baking inspiration.

Additional foraging recipes from our special edition In Your Backyard: Urban Harvest.

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.

A simple turnip recipe that makes a great addition to a weekend roast.

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.

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.

Otago winemaker Duncan Forsyth agrees it's almost counter-intuitive a top pinot noir producer should start making vermouth.

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.

Entries close Friday 2 March  for the Outstanding NZ Food Producer Awards.

Mindfulness is a key ingredient in the preparation of your daily cuppa, explains Tea Master Anna Kydd.

Squares of gooey marshmallow are a delight to eat, easy to make and can be given a gourmet touch.

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.

Three experts share their wisdom on how to create a profitable food product.

You can use any mix of citrus to make this perfect evening drink, and dress it up with mint and borage flowers.

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.

Keep it simple and get the kids on board to gather around the fire and get cooking.

Blackboy peach fan Kristina Jensen shares her overflow method for bottling with her favourite peach.

It’s an underground treasure whose production is unpredictable, but a delight chefs will pay $3500 per kilogram to shave over a dish.

Havelock North's Margie Chambers understands the importance of knowing your market when pitching preserves nationwide.

A Kiwi-summer favourite has been given a tasty upgrade with a spicy rub.

Watercress is the most nutritious plant you can grow in your garden.

With creamy coconut, pearls of sago and a hit of fresh fruit, this summery dessert is inspired by the Pacific flavours of South Auckland.

This dish can be cooked at a leisurely pace in a lidded barbecue or pizza oven.

A bach at the beach yields vintage holidays for one of New Zealand’s best-known wine-making families.

If you’re a dab hand at making jams and preserves, you could consider selling your homemade goods.

A couscous perfect for summer with spring onions, dates and feta.

There are tomatoes, and then there is this great-tasting heritage variety with a very special secret.

The founder of Forage & Ferment demonstrates gives a lesson in fermenting 101, demonstrating how to make her wild sauerkraut with turmeric, ginger and marigold.

Food product developer Martyn Atack looks at why you need to start with pen and paper in your office, not the kitchen.

Kelli Walker felt a business was brewing inside her, and found one that can’t stop bubbling, burbling and babbling about itself.

An easy lemon tart from the ladies behind the Tora Coastal Walk in the Wairarapa.

Watercress can be grown in pots, is surprisingly hardy and tolerates being frozen.

These little fritters are a treat to eat, especially when made with late-season, sun-ripened tomatoes.

A boutique winemaker has taken out the top prize at the Enterprising Rural Women Awards.

Thanks to one very determined grower, Nelson’s favourite tomato is still growing strong after 60 years.

A dish isn’t complete without a little petal power.

A Wairarapa couple have transformed a derelict wee barn and rundown lifestyle block into a successful fruit and berry business.

A NZ home-brew company has doubled its turnover after launching an electric brewing machine called The Grainfather.

The best cheese rolls are found in Southland – and don’t dare suggest otherwise.

Cakes are a blank canvas for a talented baker and author of Melie's Kitchen.

A Matakana couple find that brewing beer, staying creative and living in the country is the best medicine for what ails you.

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.

Have yourself a very merry Christmas barbecue with these show-stopping recipes by Anthony Hoy Fong

Take Christmas dinner outdoors this year with this delicious spatchcocked turkey.

Get the barbecue started with these delicious grilled veggies with ranch dressing and bagna càuda, an Italian anchovy dip.

These barbecue corn fritters might be the best corn fritters you've ever tried.

Use this simple smoking technique to add oodles of flavour to kumara. Part of our Christmas Barbecue Menu.

Blister grapes on the barbecue to turn up the flavour on a summer salad. This recipe is part of our Christmas Barbecue Menu.

Use a cast-iron skillet to cook this delicious dessert directly on the barbecue. Part of our Christmas Barbecue Menu.

NZ Life & Leisure editor Kate Coughlan, aka Little Miss Muffet, takes a voyage around her great-grandfather and makes cheese.

Readers in Blenheim, Christchurch and Dunedin can sample the award-winning cuisine at the Outstanding Food Producer Dinners.

Kristina is trying to break her addiction to sugar and she's found there's a veggie on her side.

Jenny Somervell selects the best lettuces to grow this summer (and the rest of the year).

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.

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.

A passion for hunting and a taste for cured meat prompted Chris and Sally Thorn to start their own artisan business in Lumsden.

Recipe: Roast Leg of Lamb with Broad Beans with Easy Gravy

Mint enhances the flavour of both the lamb and the broad beans, bringing a freshness to this dish.

Recipe: Steamed fennel

This fennel dish makes a lovely addition to a traditional roast meal, or is a good accompaniment to fish and chicken.

This quick-and-easy summer treat can also be made with raspberries.

It can be expensive to plant manuka as a crop, up over $1000 per hectare so it’s not for everyone.

A young entrepreneur from Great Barrier Island is tasting success from his own bitter medicine

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 .

Water cooler: fun with soap, why NZ avocados are very special, and chicks for Ag Day

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.

This cold summer soup, made with kvas, is Russia’s answer to gazpacho.

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

A fruity breakfast treat for when you want to impress.

Take your cheese board to the next level with this onion marmalade recipe.

A flagship venture in the forests of Southland and Otago aligns commercial interests with conservation ideals

This recipe is from Luke Adams at Caffe L’affare in Auckland

Switch breadcrumbs for quinoa for a gluten-free version of fried chicken.

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.

Kelly Farrimond's Poor Man's Orange marmalade is a reduced sugar version of a family favourite.

Maureen-Ann Farrimond's Pineapple Fruitcake is a family favourite.

A little experiment with a superfood has turned into a win-win business for a young farming couple.

This Korean fermented cabbage dish has many health benefits.

Try fermenting beetroot to add to your next burger or salad rather than opening a can of the sliced stuff.

From kombucha to kimchi, sauerkraut to sourdough, kefir to kashk, the fermentation bug is catching because it’s tasty, easy and good for you.

This yummy berry and apple cake can be served warm like a pudding, or cold with lashings of yoghurt.

This easy-to-make pumpkin soup is packed with flavour.

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 the classic North American dessert using New Zealand produce.

How to preserve pears and two pear chutney recipes to try.

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.

Boutique winemaker Debra Cruickshank has produced a port especially for duck hunting season.

This pizza recipe is for the ultimate cheese lover.

Greg and Rachel Hart share a mission: to connect New Zealanders with what they eat, how they live and with the planet itself.

This easy-to-make quinoa tart is a tasty and filling dish to serve to guests on a gluten-free diet.

This is a simple dish, yet to do it well you need to concentrate.

This recipe comes from  Jersey Girl Organics, winner of the Dairy Primary category of the Outstanding NZ Food Producer Awards.

This recipe by The Prodigal Daughter founder, Rachel Priestly showcases her own Italian- styled cured meats.

Meet Sean and Jodi Brosnahan – East Coast farmers, breeders of supreme Angus beef and winners of the inaugural Outstanding NZ Food Producer Awards 2017.

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.

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.

This recipe by The Mountain Cafe's Kirsten Gilmour is perfect for a light, fresh,  lunch or evening salad.

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.

This buttery ginger crunch will be a crowd favourite at morning tea.

The wild yeasts of Kapiti Island star in a new brew from a Waikanae company known for its barrel-fermented sour beers.

If water is contaminated after a disaster, there are several ways to purify it.

Food in a refrigerator won’t last long without power so plan your food usage carefully to avoid contamination.

An everyday accountant is working with New Zealand scientists to explore the disease-fighting properties of heritage apples and orange tomatoes.

Zero-waste blogger Amanda Chapman discusses the community fridge project and her eco heroes.

Naughty yet loveable, the Goodman family’s goats are not just pets but the raw and rather vocal talent in a cheesemaking success story.

Getting wobbly at the knees about apple jelly.

An Auckland entrepreneur is earning a crust with a clever bread mix business.

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.

These vinegars look fantastic, taste great, and are very easy to make.

Spice up your homemade burgers with a good dollop of peanut butter relish.

Feeding a crowd?  Annabel Langbein's zesty salmon dish with Nam Prik sauce is ready in 20 minutes.

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.

If you love flour and want to be self-sufficient, go nuts.

Nadene Hall samples New Zealand's top artisan cheese and comes away smiling.