Our Food

Comfort food at its best.

This after-dinner drink is a sophisticated way to end an evening meal.

Homemade bread studded with feta, red onions, olives and rosemary.

This summery cocktail is often made with uncooked pureed fruit, but roasting the peaches develops their flavour and adds an extra sweetness.

Nothing absorbs flavours like eggplant. Jenny Garing shares her tips to get the best out of this peculiar purple vegetable.

This salad is quick and easy to prepare, as beautiful to look at as it is to eat.

As climate change impacts the supply of certain foods, it’s going to become increasingly important to rely on unlikely alternatives.

A autumnal dessert in a deliciously drinkable format.

This cake must, must, must be eaten fresh and warm from the oven.

These rolled eggplants are a delicious starter on their own or can do double-duty as a side.

This garden cake celebrates any of the fruits and vegetables that are in season or lying around.

Nothing takes me back home more than eating this delicious dish with its fragrant layers of saffron rice, fried onions and flavourful curry

Whether you add it to a fruit salad, or use it to tenderise your steak, nashi is a great addition to every garden and kitchen.

These hot cross buns, laden with complex flavours and subtle spices, require a little more TLC – but they're worth it.

Rhona MacKenzie’s life as a drinks manufacturer started when she bought a lemon.

Nothing beats the flavours of a gorgeous baklava — think orange, saffron, honey and pistachios.

Tiramisu made traditionally with eggs is well worth the extra effort as it results in a silky, refined dessert.

We raise a glass, and a tasty morsel or two, to the winners of the 2024 Outstanding NZ Food Producer Awards

Light and fluffy gnocchi, each little piece flavoured with lemon and basil.

Nicola caps off tomato season with a hearty spiced chutney.

A marketer has never felt anything like the excitement she feels for the humble weeds of the sea.

Recipe: Real Chocolate Eggs

Have some fun with your little ‘bunnies’ by teaching them to make homemade chocolate eggs.

These capsicums are first roasted, then stuffed with cherry tomatoes, feta and herby quinoa.

Bite-sized, vanilla-scented and piled high with purple blueberries.

Keeping up with the cucumbers

Harvest time can be demanding and hectic – especially when you get into a pickle with certain prolific vegetables.

An unexpectedly delicious method for making vegan bacon

Reduce waste by turning your banana skins into a vegan, sugar-free snack

This rhubarb syrup blushes the prettiest pink and adds flavour and colour to any drink.

Dot sweet blueberries on top of a gooey yoghurt filling.

Nicola Galloway’s summer plum cobbler

Plum season is here, delivering its assortment in different shapes, sizes and flavours.

What to do with a basket of apricots

Enchanted by the nostalgia of apricots, Jenny Garing shares some delectable recipes – including one passed down by her mother.

A simple yet delicious way to tackle a zucchini glut.

The link between gut and mental health is a recent advance in medical knowledge. It sent a psychology student into a ferment.

A showstopping dessert topped with ruby-red strawberries and pomegranates.

These fritters deliver a bold burst of flavour, especially when paired with a tangy accompaniment.