Dr Libby's Beetroot chocolate mud cake
This cake packs all the divine flavor of a traditional chocolate cake but is so much more beneficial for your health.
This cheese sold out before the cheesemaker cut the curd
Kirsty Silvester and Dave Chapman are true DIY cheese producers, from pasture to pecorino.
Recipe: Lavender & Lentil Lamb Pie
Lavender and lamb may not be the most obvious flavour combination, but a Moutere lifestyle block owner swears by it.
Know and grow your grains
When you start reading about what goes into making the daily loaf, you realise what a luxury item bread is.
Recipe: Bird of the Year Rockhopper Cocktail
Feel the spirit of the Eastern Rockhopper Penguin with this salty, zesty cocktail, a great way to celebrate Bird of the Year.
Recipe: Salted Caramel Sauce
This delicious sauce keeps in a container in the fridge for up to two weeks.
Anthony Hoy Fong's big bites in the Big Apple
From deep-fried chicken to fine-dining foams, and from family man to food warrior, this New York-based New Zealand chef loves his kai – in more ways than one.
Artisan sea salt created with buckets of ingenuity
With a custom-made vacuum chamber Greg Beattie turns seawater from the Hauraki Gulf into New Zealand’s first truly artisanal sea salt.
My day as a chocolate judge
From “bottom leakage” to “fat bloom”, Emma Rawson brushes up on her chocolate lingo to join the world of bonbon judging.
Recipe: Tropical Grilled Salmon
A sweet and savory glaze gives grilled salmon big flavor.
Ruth Pretty's top tips for setting a beautiful table
Ruth Pretty 'the host with the most' shares tips for how to create a dinner party to remember.
Make your tempeh without using plastic
Once you’ve got the hang of fermenting tempeh in plastic bags, you can move onto the real deal by producing it in leaves, with a Kiwi twist.
Recipe: Coconut Panna Cotta served with Citrus Salad
This is a very satisfying dessert and should be enjoyed with a wee glass of late harvest riesling.
Bolt-resistant coriander varieties to grow
Coriander can be a little bit fussy to grow, but with the right care you can prolong leaf growth.
Recipe: Slow-Cooked Korean Pork in Lettuce Wraps (Bo Ssam)
Anthony Hoy Fong shares one of his favourites – pork wraps Korean style. Don’t be scared off by the eight or so hours this meal takes to prepare: most of that time, the pork is just roasting slowly slowly in the oven, so it’s fall-off-the-bone succulent.
Which tomatoes are the healthiest to grow?
Studies have shown that high lycopene intake is associated with decreased risk of heart disease and cancer, especially prostate cancer. But it’s not the red tomatoes that score the highest for tetra-cis-lycopene.
Recipe: Salt and Pepper Taro with Szechuan Pepper Salt
Think you've tasted taro, wait until you try Ruth Pretty's tasty take on this Pacific Island staple, a sneak peek from the upcoming September/ October issue of NZ Life & Leisure, on sale August 24.
Recipe: Homemade 100's & 1000's Biscuits
Laura MacDonald from thekiwicountrygirl.com shares her homemade version of this New Zealand kids' favourite.
How to grow mustard greens
Mustards are an easy-to-grow, cool season crop - follow these quick tips to grow them in your garden.
The benefits of yacons and how to grow them in your backyard
It's and ugly veggie with a fruit flavour and perfect for winter. Here's how to grow yacons in your backyard.
Recipe: Award-winning Moolander burger
Mouth-watering burgers are the stars of the Visa Wellington on a Plate festival this month. But for those who will miss out on this burger-mad feast, we present the award-winning Moolander.
Sauvignon blanc jelly with lemon verbena & baked rhubarb
This is a light, cleansing dessert, however it’s also lovely served with softly whipped cream. Remember, only cook with wine you would be delighted to drink.
Make your own lavender mint tea
For the best tea, pick flowers first thing in the morning, after any dew has evaporated – the fresher the flower, the better the flavour.
How to cook with culinary lavender
You can cook with lavender in sweet and savoury dishes, but there is an art to it.
Recipe: Truffle pizza
Truffle adds its unique aroma and umami savouriness to any ingredient with which it comes in contact.
Garden tasks for August
It’s still officially winter, but there’s plenty to do before the days get longer and warmer.
Recipe: Stecca bread with roasted butternut dip
This all-time favourite bread is exceptionally easy to make. The dip can be made in advance and stored in the fridge for up to three days.
The grown anywhere green
If you are missing summer’s salad greens, this is the plant for you.
Recipe: The best marmalade ever
Marmalade is easy to make if you get organised in advance. This is a great recipe which produces a wonderful, bright yellow marmalade that keeps well.
Menu sneak peek: Harbourside Winner Dinner
Harbourside's head chef, Shaun Tyagi is serving up a menu to die for at the Auckland Outstanding Food Producer Winner Dinner
Recipe: Crumbed terakihi with creamed mushrooms
You can also try this dish out with gurnard or blue cod (although, these will take a little longer to cook than terakihi).
Recipe: Cauliflower and truffle soup
Cauliflower never had it so good. This is a fabulous starter for an evening meal or serve in espresso cups or shot glasses as an amuse-bouche.
The most ambitious (and delicious) Lemon Meringue Pie
Looking for something special to bake? Why not try Simon Wright's Lemon Meringue Pie.
Is it time for mead to make a comeback?
By rejuvenating an ancient tipple, Oren Dalton hopes to breathe new life into our regions.
Vegan probiotic caramel slice
A sweet no-bake made with coconut yoghurt and raw cashews.
Recipe: Ruth Pretty's pommes purées
Reserve this decadent potato mash for special occasions.
8 things you need to know before you try growing hazelnuts
Hazelnuts are still a niche product in New Zealand but they have the potential to be the country’s main nut crop.
The high-protein, low-fat fermented food you can make yourself
If you’re interested in eating more plant protein, a little fermentation can go a long way.
Roasted beetroot with sorrel
An earthy salad to warm up any winter gathering.
How the Coromandel environment inspired Cathedral Cove Naturals
Wholesome ingredients and happy memories of childhood holidays on the Coromandel form the DNA of coconut yoghurt and cereal business Cathedral Cove Naturals.
12 things you didn't know about salad burnet
This backyard herb has a colourful history, it was prized by Roman soldiers for its medicinal qualities and used in the 16th Century as a wine additive.
Recipe: Lavender lemonade cordial or cocktail mixer
This refreshing cordial also makes a terrific base for a cocktail – just pour with gin over ice, then top up with soda water.
Have your chocolate cake and eat it without sugar
Unlike sugar, stevia doesn't add calories or carbs. So you can afford to have an extra slice or two of this chocolate cake delight.
Recipe: Tamarillo & Cranberry Chutney
Put a New Zealand spin on cranberry sauce with this tangy tree tomato chutney.
10 Non-Edible Uses for Grapefruit
Grapefruit seem to be one of those contentious, love-it-or-loathe-it kind-of fruit. Here are some easy DIY ways to use up grapefruit that don’t involving eating them.
Recipe: Bacon-Wrapped Pork Meatballs with Buttery Apple Sauce and Make-Ahead Gravy
Many food cultures claim meatballs, albeit in different guises, as one of their specialities but Scandinavia happens to take the crown.
Recipe: Ruth Pretty's Grapefruit Cheesecake
When the trees are laden with those wonderfully sweet/bitter orbs we call the grapefruit, there’s only one thing to do – make cake.
Pumpkin and Sunflower Seed Rye Crackers
These grainy crackers can be stored in an airtight container in the pantry for up to 3 weeks.
Outstanding New Zealand products every foodie should know about
NZ Life & Leisure is very proud to celebrate people who create beautiful food. Here's a list of some fantastic New Zealand artisan food producers you should be adding to your shopping cart.
Recipe: Cos leaves with pear, walnuts, mozzarella
These cos leaves make a delicious, healthy nibble. Use the best of fresh seasonal pears to really bring out the flavour.
Such sweet sorrel – how to grow the perennial lemony herb
Sorrel is a robust and persistent sort that grows like a weed (which it’s not) and can be used to tart up your tastebuds in a variety of dishes.
Recipe: Tamarillo Cheesecake
The rosy blush of tree tomato lifts this delectable dessert to luscious new heights.
Recipe: Soy and honey chicken nibbles
This classic flavour combination is always a party favourite.
From posie to plate: How to cook with scented geraniums
From garden to posie to plate, scented geraniums are a delight to the senses and fabulous fodder for the experimental gardener/cook.
Banana Peel Sticky Toffee Upside Down Cake
Part sticky toffee pudding, part banana cake, this sticky, gooey and surprisingly light and easy recipe takes dessert to a whole new level.
Recipe: roasted potato wedges with aromatic salt
Give classic potato wedges a gourmet twist with Ruth Pretty's turmeric, almond and fenugreek aromatic salt blend.
Why you should grow ginger in your garden
Posh, Sporty and Scary have nothing on Ginger spice. Brush up on your planting and harvesting skills for this winter.
Recipe: Tomato cashew soup
This tomato soup with carrots, celery and cashew cream is a local favourite.
How to make apple cider vinegar
There's no need for any part of an apple to go to waste.
Recipe: Thai fish pie
An Asian spin on a winter Kiwi classic from Japanese-born cooking tutor Sachie Noumura.
A culinary journey through Wellington's Cuba Street
The flavours of Cuba Street are celebrated in a new book Cuba Street: A Cookbook. We meet the passionate foodies behind three colourful Wellington businesses.
Step-by-step recipe: Fish dumplings with garlic shallot dipping sauce
The powerhouse behind House of Dumplings shares her recipe for this fWellington Night Markets favourite.
Recipe: Dairy-free Tamarillo Pillow Cake
Get ready to sink your teeth into this billowy tamarillo cake.
Make a lemon verbena herbal tea
Take good care of lemon verbena in your garden and its herbal tea will take care of you.
Recipe: Cheese Shortbreads and Cauliflower Mousse
Why serve plain old cheese and crackers when you can dish up these simple cheese shortbreads topped with cauliflower mousse? Place a tablespoon of cauliflower mousse in the centre of each shortbread and garnish with tomato.
Growing, dividing and harvesting garlic chives
This chive is not meant to be eaten raw, but cook it properly and your dishes will dance.
Recipe: Decadent chocolate-stuffed dates
Serve up this decadent, fruity finger food at your next party.
A Pink Ribbon Mocktail
The clever team at the Cocktail Collective have put on their mixing aprons to create a pink mocktail worthy of the Breast Cancer Foundation's Pink Ribbon Breakfast.
You be the judge in the Silver Fern Farms Restaurant Awards
New Zealanders have the chance to step into the judges’ shoes to sample 12 finalist dishes in the Silver Fern Farms Restaurant Awards.
2 apple stevia recipes
Serve up stevia instead of sugar in your autumn baking for a diabetic-friendly dessert.
Recipe: sticky pork ribs
This recipe uses 3 kilos of pork spare ribs - and you'll never have enough.
7 ways to celebrate mum's special day
Mother’s Day is almost here (it’s this Sunday, May 13th) so get sorted with these fresh ideas for activities, gestures and gifts to show you care.
Recipe: Jess Daniell's Breakfast Burrito
Here’s a breakfast burrito worth waking up for! Easy to eat on the run and enjoyed fresh or toasted, these wraps are packed with all of your early morning essentials, plus they’re delicious to boot.
5 bright and beautiful vegetables to plant now
If you love a plate full of colour, why not try planting some of the more bright winter vegetables?
Trading London life for paddock-to-plate
Getting to grips with the grassroots of growing, and of a community, Lloyd Rooney and Michael Fraser found contentment by leaving the glamour of London for the quiet backwaters of the Waikato.
Recipe: Feijoa Cake with Crumble Topping
This recipe takes the cake for the simplest feijoa dessert.
2 vegetables to spice up this winter
Plant salsify and scorzonera soon and they'll be ready in time for all your winter soup and steamed veggie needs.
How to make the perfect sourdough bread
Pandoro co-founder turned viticulturist Richard Tollenaar shares a video on the secrets of baking a perfect sourdough loaf.
Ruth Pretty's Mother's Day menu
Stir the love and mix happy memories into Ruth Pretty’s autumnal three-course Mother’s Day menu
NZ's finest food producers revealed
We raise a glass, and a tasty morsel or two, to the winners of this year’s Outstanding NZ Food Producer Awards.
Outstanding NZ Food Producer Awards Supreme Winner announced
Richard and Helen Dorresteyn are committed cheesemakers, inadvertent buffalo farmers and deserving Supreme Winner of the Outstanding NZ Food Producer Awards for 2018.
Cocktail delivery service? Sign us up
Cocktails look and taste great, but are tricky to do at home. Meet the NZ entrepreneurs making them easy. Plus 2 bonus cocktail recipes.
Is this the feijoa cake of your dreams?
Kristina Jensen's gooey upside down feijoa caramel cake is the autumn cake you've been waiting for.
What to do with unripe tomatoes
Ways to ripen those green tomatoes that just won't go red and a handy recipe for green tomato salsa.
International cheese expert's new Hawke's Bay venture
Global cheese aficionado Juliet Harbutt hosts foodie tours from her home with vineyard views.
Career change: entering the ice age
A mid-life career change is just what the doctor ordered for Auckland film editor Jacks Jackson
25 producers in the running for Outstanding NZ Food Producer Supreme Award
Recipe: Moroccan honey and mint syrup cake
This cake from East End Café in Wairoa is delicious served with a dollop of cream or unsweetened Greek yoghurt.
Whitestone wins big at the world’s largest cheese comp
Oamaru's Whitestone Cheese Co. is riding a wave of international critical acclaim after recent achievements at the world’s biggest cheese competition in Wisconsin USA.
Two great feijoa recipes: feijoa chutney and feijoa loaf
It's feijoa season - prepare for the onslaught of delicious fruit with these two recipes - plus fruit storage tips.
18 baking ideas for the long weekend
Having guests around for the long weekend? We're serving up some baking inspiration.
5 easy forage food recipes
Additional foraging recipes from our special edition In Your Backyard: Urban Harvest.
Recipe: Ruth Pretty's Easter Buns with Lemon Icing Drizzle
Please a crowd these holidays with Ruth Pretty's zesty Easter buns which are packed with spices, dried apricots, raisins and sultanas.
Recipe: Sugar-cured venison
This luscious dish makes good use of seasonal produce. You need to make the red pepper relish at least a day ahead, but it makes a huge amount so can be stored away for colder months.
A beginner's guide to goat's cheese
Goat's cheese is a hot culinary trend - but do you know which flavours to match with it? Take a course in goat's cheese 101 with two new cheeses from Whitestone.
Recipe: Roasted baby turnips
A simple turnip recipe that makes a great addition to a weekend roast.
Chive talking: tips for planting alliums
The onion family make a pretty and tasty addition to your garden.
Recipe: 20-vegetable salad with cucumber dressing
Ruth Pretty's recipe is based on a salad she loved eating in Tokyo. Change the veggies depending on what is in your fridge or the garden.
Tips to growing and preserving great capers
They’re small but pack a piquant punch to a dish, and it is possible to grow them in NZ, if you know what they like.
Recipe: Gingerbread Kisses
These little individual cakes are very, VERY good. You can keep a stash of unfilled cakes in the freezer for emergencies.
Why vermouth is enjoying a revival
Otago winemaker Duncan Forsyth agrees it's almost counter-intuitive a top pinot noir producer should start making vermouth.
Bonus recipe: Tuna Ceviche with Charred Sweetcorn Salsa
Chef Josh Emett introduced Ruth Pretty to the beauty of this style of ceviche. Ruth uses tuna but kingfish, trevally, snapper or salmon would all be great substitutes.
Final call for entries for Outstanding NZ Food Producer Awards
Entries close Friday 2 March for the Outstanding NZ Food Producer Awards.
How to grow great raspberries
Raspberries are a great option for the lifestyle block. Ben Gaia looks at how to get the best production.
5 steps to the perfect cup of tea
Mindfulness is a key ingredient in the preparation of your daily cuppa, explains Tea Master Anna Kydd.
3 irresistible plum recipes
When plums go crazy, these recipes will help you use them all up in the most delicious ways possible.
Recipe: The ultimate vanilla marshmallow recipe
Squares of gooey marshmallow are a delight to eat, easy to make and can be given a gourmet touch.
How to make damson gin
It’s a funny-looking cousin of the plum, and it can tarten up your gin too.
Recipe: honey-roasted pork belly
Use strong honey, such as manuka, so the flavour permeates this rich and sticky pork dish. To make it easier to carve, ask your butcher to remove the bone from the pork.
11 tips to marketing a successful food business
Three experts share their wisdom on how to create a profitable food product.
Recipe: Citrus cooler
You can use any mix of citrus to make this perfect evening drink, and dress it up with mint and borage flowers.
Recipe: Ginger and peach jam
For this recipe, the peaches don’t have to be super-ripe. In fact, the jam turns out nice and chunky if you choose slightly harder fruit.
4 kid-friendly summer campfire recipes
Keep it simple and get the kids on board to gather around the fire and get cooking.
Tried and tested bottled Blackboy peaches
Blackboy peach fan Kristina Jensen shares her overflow method for bottling with her favourite peach.
Truffle growing experiments
It’s an underground treasure whose production is unpredictable, but a delight chefs will pay $3500 per kilogram to shave over a dish.
Recipe: cheesy eggplant bake
This dish is a household staple at tomato grower, Gemma Romano's home. Her grandson Anthony likes to eat it as an afternoon snack, sandwiched between two slices of white bread.
How to get your preserves on supermarket shelves
Havelock North's Margie Chambers understands the importance of knowing your market when pitching preserves nationwide.
Recipe: Beer-can chicken
A Kiwi-summer favourite has been given a tasty upgrade with a spicy rub.
Watercress, the king of superfoods
Watercress is the most nutritious plant you can grow in your garden.
Recipe: Coconut sago with Malibu custard
With creamy coconut, pearls of sago and a hit of fresh fruit, this summery dessert is inspired by the Pacific flavours of South Auckland.
Recipe: Holiday braised leg of lamb
This dish can be cooked at a leisurely pace in a lidded barbecue or pizza oven.
Villa Maria founder's Waipu Cove escape
A bach at the beach yields vintage holidays for one of New Zealand’s best-known wine-making families.
How to make a living from preserving
If you’re a dab hand at making jams and preserves, you could consider selling your homemade goods.
Recipe: Campfire couscous
A couscous perfect for summer with spring onions, dates and feta.
Why scientists are researching health benefits of Moonglow tomatoes
There are tomatoes, and then there is this great-tasting heritage variety with a very special secret.
Watch: How to make wild sauerkraut
The founder of Forage & Ferment demonstrates gives a lesson in fermenting 101, demonstrating how to make her wild sauerkraut with turmeric, ginger and marigold.
9 secrets to turning your artisan product into a supermarket star
Food product developer Martyn Atack looks at why you need to start with pen and paper in your office, not the kitchen.
Video: The buzz about Kelli Walker's booming business
Kelli Walker felt a business was brewing inside her, and found one that can’t stop bubbling, burbling and babbling about itself.
Recipe: Kiri's lemon tart
An easy lemon tart from the ladies behind the Tora Coastal Walk in the Wairarapa.
Top tips for a thriving watercress plant
Watercress can be grown in pots, is surprisingly hardy and tolerates being frozen.
Recipe: Tomato fritters with feta
These little fritters are a treat to eat, especially when made with late-season, sun-ripened tomatoes.
Debra Cruickshank named supreme winner of Enterprising Rural Women Awards
A boutique winemaker has taken out the top prize at the Enterprising Rural Women Awards.
Nelson family growing capri tomatoes since the 40's
Thanks to one very determined grower, Nelson’s favourite tomato is still growing strong after 60 years.
11 ways to use edible flowers
A dish isn’t complete without a little petal power.
From derelict barn to award-winning berry business
A Wairarapa couple have transformed a derelict wee barn and rundown lifestyle block into a successful fruit and berry business.
7 tips to growing Japanese wineberries
Don’t be afraid of trying new fruits, especially ones as delicious as this.
Imake's 50M home brewing success story
A NZ home-brew company has doubled its turnover after launching an electric brewing machine called The Grainfather.
Recipe: Southland cheese rolls
The best cheese rolls are found in Southland – and don’t dare suggest otherwise.
Video: Watch Amelia Ferrier transform a cake into a work of art
Cakes are a blank canvas for a talented baker and author of Melie's Kitchen.
Sawmill Brewery scales up to 1M capacity
A Matakana couple find that brewing beer, staying creative and living in the country is the best medicine for what ails you.
How to make lemon balm and rosemary-infused olive oil
This oil makes a great dip for bread with dukkah, or it can be used as a salad dressing, or drizzled over new potatoes and barbecued meat. If you don’t have lemon balm, use ½ cup of rosemary instead of the amounts below.
Christmas on the barbie menu
Have yourself a very merry Christmas barbecue with these show-stopping recipes by Anthony Hoy Fong
Recipe: Spatchcocked turkey with sage chimichurri
Take Christmas dinner outdoors this year with this delicious spatchcocked turkey. Part of our Barbecue Christmas Menu.
Recipe: Market vegetables with buttermilk ranch & bagna càuda
Get the barbecue started with these delicious grilled veggies with ranch dressing and bagna càuda, an Italian anchovy dip.
Recipe: Shrimp & corn fritters with sriracha aioli
These barbecue corn fritters might be the best corn fritters you've ever tried. Part of our Christmas Barbecue Menu.
Recipe: Smoked kumara with peas & parma ham
Use this simple smoking technique to add oodles of flavour to kumara. Part of our Christmas Barbecue Menu.
Recipe: Toasted farro salad with blistered red grapes & feta
Blister grapes on the barbecue to turn up the flavour on a summer salad. This recipe is part of our Christmas Barbecue Menu.
Recipe: Barbecued bourbon peach cobbler
Use a cast-iron skillet to cook this delicious dessert directly on the barbecue. Part of our Christmas Barbecue Menu.
Kate tries her hand at cheesemaking
NZ Life & Leisure editor Kate Coughlan, aka Little Miss Muffet, takes a voyage around her great-grandfather and makes cheese.
Tickets available to the Outstanding Food Producer Dinners
Readers in Blenheim, Christchurch and Dunedin can sample the award-winning cuisine at the Outstanding Food Producer Dinners.
The veggie that helps break the sugar habit
Kristina is trying to break her addiction to sugar and she's found there's a veggie on her side.
The 10 best lettuces for a 365-day salad supply
Jenny Somervell selects the best lettuces to grow this summer (and the rest of the year).
Water Cooler: We cook like Chelsea
As a nod to NZ Life & Leisure’s cover star Chelsea Winter, the team put some recipes from the MasterChef winner’s new cookbook Eat to the taste test. It wasn't really a bake-odd just a really good week in the office.
Behind the scenes at the NZ Chocolate Awards
Being a chocolate judge would be many children’s dream. thisNZlife goes behind the scenes at the NZ Chocolate Awards to discover how to taste chocolate like a pro.
Game on for Lumsden salami business
A passion for hunting and a taste for cured meat prompted Chris and Sally Thorn to start their own artisan business in Lumsden.
Recipe: Steamed fennel
This fennel dish makes a lovely addition to a traditional roast meal, or is a good accompaniment to fish and chicken.
The case for planting manuka
It can be expensive to plant manuka as a crop, up over $1000 per hectare so it’s not for everyone.
Maori herbal tonic business in growth mode
A young entrepreneur from Great Barrier Island is tasting success from his own bitter medicine
All about Meyer lemons PLUS lemon ice cream
Learn how to look after your citrus - and treat yourself with this yummy ice cream recipe.
How to preserve lemons
Preserving lemons requires lots of lemon juice so do it when you have a surplus of lemons on your tree, or they are in season and on special at your local shops.
Simon Gault from plot to plate
Former MasterChef judge Simon Gault’s diabetes diagnosis is a 'sauce' of inspiration for a new food venture and at his restaurant Giraffe where he serves veggies grown in his own garden .
Recipe: two great avocado ideas
NZ avocados are particularly special, with double the amount of vitamin B6 and 20 per cent more folate than those grown in other parts of the world.
Recipe: Okroshka soup
This cold summer soup, made with kvas, is Russia’s answer to gazpacho.
The Russian fermented drink, brewed in Christchurch
A Christchurch-based couple who met in Russia had a gut feeling a tasty new probiotic would be a hit in New Zealand. They were right
Recipe: Berry yoghurt smoothie
A fruity breakfast treat for when you want to impress.
9 tips for starting a local food co-op
For more than 25 years, the locals of a small rural Southland community have co-operated to provide themselves with mostly locally-grown, organic food. They encourage others to try it, and to learn from their years of experience.
Recipe: Red onion marmalade
Take your cheese board to the next level with this onion marmalade recipe.
Sustainable crayfish venture wins accolades
A flagship venture in the forests of Southland and Otago aligns commercial interests with conservation ideals
Recipe: Koura in a spicy coconut sauce
This recipe is from Luke Adams at Caffe L’affare in Auckland
Recipe: Quinoa fried chicken with coriander salsa
Switch breadcrumbs for quinoa for a gluten-free version of fried chicken.
5 tips for growing in a tunnel house
Whether home-made or custom-designed, having a large covered area in our climate enables us to extend our range of growing times and species.
Recipe: Gluten-free, dairy-free saffron almond cake
This cake is gluten and dairy-free - and delicious. It’s a beautiful saffron-gold colour, and has a delicious orange flavour and moist texture, plus it’s easy to make.
Recipe: Poor Man's Orange marmalade
Kelly Farrimond's Poor Man's Orange marmalade is a reduced sugar version of a family favourite.
Komatsuna the delicious leafy green (you’ve probably never heard of)
This is one of the most under-rated greens and a great staple vege to get you through winter.
Recipe: Maureen-Ann Farrimond's Pineapple Fruitcake
Maureen-Ann Farrimond's Pineapple Fruitcake is a family favourite.
10 tips for growing saffron
It’s worth as much as gold per gram, but fortunately it’s easy to grow.
Andean superfood quinoa grown in Taihape
A little experiment with a superfood has turned into a win-win business for a young farming couple.
Recipe: How to make kimchi
This Korean fermented cabbage dish has many health benefits.
Recipe: Fermented beetroot
Try fermenting beetroot to add to your next burger or salad rather than opening a can of the sliced stuff.
A beginner's guide to fermenting veggies
From kombucha to kimchi, sauerkraut to sourdough, kefir to kashk, the fermentation bug is catching because it’s tasty, easy and good for you.
Mixed berry & apple yoghurt cake
This yummy berry and apple cake can be served warm like a pudding, or cold with lashings of yoghurt.
How to grow your own bath scrub
There aren’t many mouth-watering veges that can also be a bath sponge and a dishcloth.
No-fail pumpkin and coconut soup
This easy-to-make pumpkin soup is packed with flavour.
Water cooler: In praise of persimmons
This week in the water cooler: We wage a fruit war with Lynda Hallinan over persimmons explore a handy travel photo app, and mow our support for Emirates Team New Zealand.
How to make pumpkin pie in NZ
How to make the classic North American dessert using New Zealand produce.
3 easy ways to share pears
How to preserve pears and two pear chutney recipes to try.
Water cooler: long weekend movies and wild Waikato roads
This week in the water cooler: we review McLaren and Wonder Woman, avoid some nasty slips in the Waikato and put porridge to the test.
Port for duck hunting season
Boutique winemaker Debra Cruickshank has produced a port especially for duck hunting season.
Growing kale over winter
If you’re a bit bored by cabbage for your winter garden, its ‘cousin’ kale is a great-looking, great-tasting alternative.
The 10 most cost-effective edibles to grow
Food is the biggest household expense after accommodation, and the cost of it seems to be skyrocketing year after year, so what are the most high value things you can grow to save money?
Is eco-friendly Mangarara Station the future of NZ farming?
Greg and Rachel Hart share a mission: to connect New Zealanders with what they eat, how they live and with the planet itself.
Tips for your best broccoli crop
Broccoli has hit sky-high prices in supermarkets - so why not try growing your own?
Recipe: Gluten-free quinoa tart
This easy-to-make quinoa tart is a tasty and filling dish to serve to guests on a gluten-free diet.
Rigatoni con Salsiccia Siciliana e zucchine
This is a simple dish, yet to do it well you need to concentrate.
Recipe: Spanish cream
This recipe comes from Jersey Girl Organics, winner of the Dairy Primary category of the Outstanding NZ Food Producer Awards.
Wild mushroom risotto with prawns and hot-smoked guanciale
This recipe by The Prodigal Daughter founder, Rachel Priestly showcases her own Italian- styled cured meats.
And the winner is...
Meet Sean and Jodi Brosnahan – East Coast farmers, breeders of supreme Angus beef and winners of the inaugural Outstanding NZ Food Producer Awards 2017.
Full list of winners for the Outstanding NZ Food Producer Awards
NZ Life & Leisure proudly supports the annual Outstanding NZ Food Producer Awards. With 150 entries, from the Catlins to Kaitaia, the judges were spoilt for choice.
Judges’ kitchen cupboard secrets
It’s almost time for the announcement of the winner of the Outstanding NZ Food Producer Awards 2017 so thisNZlife asked the award judges to reveal their kitchen secrets.
Vanilla pear, parma ham and blue cheese salad
This recipe by The Mountain Cafe's Kirsten Gilmour is perfect for a light, fresh, lunch or evening salad.
NZ chef wins over Scottish food critics
Kirsten Gilmour is winning the hearts and stomachs of Scottish food critics one sweetcorn fritter at a time in her cafe in the Scottish Highlands.
The brewery that uses wild yeast from Kapiti Island
The wild yeasts of Kapiti Island star in a new brew from a Waikanae company known for its barrel-fermented sour beers.
How to sanitise water
If water is contaminated after a disaster, there are several ways to purify it.
A healthy food plan for post-emergency power cuts
Food in a refrigerator won’t last long without power so plan your food usage carefully to avoid contamination.
Scientists explore cancer-fighting properties of heritage apples
An everyday accountant is working with New Zealand scientists to explore the disease-fighting properties of heritage apples and orange tomatoes.
The return of the community fridge
Zero-waste blogger Amanda Chapman discusses the community fridge project and her eco heroes.
The mischievous goats behind an award-winning cheese
Naughty yet loveable, the Goodman family’s goats are not just pets but the raw and rather vocal talent in a cheesemaking success story.
Make your own old-fashioned apple jelly
Getting wobbly at the knees about apple jelly.
Gluten-free bread business on the rise
An Auckland entrepreneur is earning a crust with a clever bread mix business.
How your kitchen can go pro
If you think selling food you’ve made in your home kitchen can’t be done legally, you could be in for a delicious surprise. We meet some small-time home-based business people with a passion for food who show how they work within the rules.
Yes, this is actually a cucumber
If you like the long green cucumbers, you're going to love these extraordinary orbs.
How to make herb vinegars
These vinegars look fantastic, taste great, and are very easy to make.
5 weird but really tasty things to make using basil
If you only think pesto when you think of basil, Jenny has some recipes to tickle your tastebuds.
Recipe: peanut butter burgers
Spice up your homemade burgers with a good dollop of peanut butter relish.
Annabel Langbein’s flash-roasted chilli lime salmon
Feeding a crowd? Annabel Langbein's zesty salmon dish with Nam Prik sauce is ready in 20 minutes.
Water cooler: lettuce soup and pumpkin growing tips
It's a garden harvest special in this week's water cooler as we share tips for growing pumpkins, harvesting fruit and transforming mature lettuce into a delicious soup.
The ultimate self-sufficiency nut
If you love flour and want to be self-sufficient, go nuts.
We try NZ's top artisan cheese
Nadene Hall samples New Zealand's top artisan cheese and comes away smiling.
Pic's Peanut Butter's $50m success story
Serial entrepreneur Pic Picot has learned that nothing pays better than peanuts.
Why this artisan cheesemaker doesn't get paid
The award-winning owners of Lonely Goat say the costs of compliance are nothing to yodel about, and explain why they are working for love, not money.
How to make fruit leather
The ultimate guide to the do's and don'ts of fruit leather.
Recipe: Esther's gluten-free gingerbread recipe
A favourite gluten-free recipe from Mary Bigg's Country Cooking School.
Berry Frozen Yoghurt
During our March/April 2017 issue, all subscribers (new, current and renewing) will be in the draw to win one of two Vitamix Professional Series 750, valued at $1595 each. Here is something delicious the winners will be able to create.
Recipe: Freshly minted berry smoothie
During our March/April 2017 issue, all NZ subscribers (new, current and renewing) will be in the draw to win one of two Vitamix Professional Series 750, valued at $1595 each. Here is a delicious smoothie recipe the winners will be able to create.
Recipe: Chocolate peanut butter cookies with salted date filling
These chewy and gooey bite-size sweet treats are not only delicious, but gluten-free.
Behind the scenes on the March/April NZ Life & Leisure cover shoot
We share the apple and date cake recipe which appears on the cover of NZ Life & Leisure.
Two fab fig recipes
Kristina Jensen shares two fab fig recipes and the secrets for ensuring they always taste delicious.
'Why I eat with the seasons'
When Loveday Why discovered she had chronic fatigue syndrome, she found the answer to good health was in her garden.
How to choose the right fruit species
You probably shouldn't try growing mangoes if you live in the South Island but don't give up on dreams of citrus, tamarilloes and nashi pears.
Yes, this cow is made of cake
Kim Donker has turned a baking hobby into a thriving home business. She shares tips for getting started without breaking the bank.
The colourful history of carrots
The carrot might seem like one of those boring but reliable veges, but they have a colourful past and a much brighter future in terms of health and organic growing.
The ugly, indispensable quince
It’s completely inedible when raw and dangerous to cut up, with a heady, perfumed scent that is completely at odds with its appearance. Sound like your kind of fruit?
How Monique Fiso is raising the bar on Maori cuisine
Monique Fiso is one of the most innovative young chefs in Maori and Pacific cuisine, but it took a job halfway around the world for her to discover her true passion.
Kate's classic tomato recipes
Kate Coughlan shares her great-great-grandmother Elizabeth Parsons' tomato recipes (converted from pounds and ounces, of course).
Recipe: honey rice crisps
Use a mild-flavoured honey, such as blue borage, in this toasted sesame version of the classic treat.
Tasty ways to use avocados
The smooth, creamy texture of avocados makes them a great ally in baking. Give these delicious recipes a try.
When is a peach a plum?
Peacherines and nectarines are peach-plum crosses, but there's some debate as to whether they are the same thing.
3 fantastic green bean recipe
Turn a bean overload into three fantastic summer dishes.
A garden lover's pesto
Basil, parsley, rocket - use whatever greens you have growing in your garden to make this zesty pesto.
How to make a great beetroot juice
It's bright, bold, very red and packs a powerhouse of nutrients. Beetroot's distinguished, rich, purple-crimson colour alone should be a clue to its natural potency.
How to start small in the cheese business
Many people have a dream to become artisan cheesemakers. It was 20 years in the making for Adrian and Jill Walcroft of Cartwheel Creamery, but they’re maturing nicely.
Couple switch corporate life for barrels of rum
An Anglo-American couple find their adventurous spirit by swapping international careers for a Golden Bay distillery and its stock of barrel-aged rum.
A beginner's guide to foraging in New Zealand
There are plenty of edible wild plant foods in the NZ countryside, if you know where to look and what to look for.
Recipe: Chilled cucumber soup
Do you have borage growing in your garden? Try using the petals in this refreshing summer soup.
Recipe: Chilli lime prawn burrito with coriander slaw
The following recipe is fast, low fuss and delicious. It is ideal for feeding a crowd at the family bach.
Martinborough firm riding Mexican wave
Surf-loving foodies Jason and Melissa Philips downsized and relocated to the Wairarapa to give their hand-rolled burrito business the best chance of catching a big break.
How to make the most of a cucumber glut
When you’re knee-deep in cucumbers and zucchini, it’s time to make a mouth-watering preserve that has stood the test of generations.
Recipe: Date and Almond Bliss Balls
These date & almond balls are super easy-to-make recipe and are one of my favourites. They are delicious, bite sized, healthy snacks that I can whip up, freeze and grab when needed, and my kids love them!
Recipe: creamy coconut chia seed pudding
Carine Claudepierre shares a dairy-free, egg-free breakfast option inspired by tapioca.
Why you need to give kale another chance
Kale is a trendy healthy option but it can be tough and chewy if not handled with care. Jenny Somervell shares her tips on when to plant and harvest kale and how to cook it properly.
How to make cashew cream
Cashew cream is an easy to make dairy-free alternative to whipped cream.
Recipe: Balsamic strawberry bruschetta
If you're looking for something fresh and fancy for Christmas lunch this year, give this balsamic strawberry bruschetta a go.
Zesty scallop and microgreen salad
These zesty summer flavours are the perfect partner for microgreens.
14 tips to a great pumpkin crop
Research is proving that the simple pumpkin is packed with beneficial nutrients. Jenny Somervell tells us just how healthy pumpkins are.
Recipe: Strawberry salad.
Don't reserve strawberries just for pavlova - liven up your salads with a few colourful berries.
Recipe: Elderflower cordial
This has to be the most divine cordial ever. I can never make enough of it. You just need a small amount in a glass topped up with water and you'll be in heaven. This is how one writer describes it.
Blackcurrant and Honey Bliss Balls
Looking for a treat? These bliss balls will satisfy any sweet craving.
Gluten-free, dairy-free blueberry Christmas tart
French-born New Zealander Carine Claudepierre shares a dairy-free, gluten-free version of a classic Alsace Christmas recipe.
12 tips to cooking the perfect Christmas turkey
Don't end up with a dried out bird on Christmas Day. Here's 12 tips to ensure your turkey is cooked to perfection.
Why you should give nashi pears another chance
You’ll never know the joy of a truly magical-tasting pear until you grow your own.
How to create the perfect salad
A salad is the celebration of homegrown, leafy vegetables but there’s an art to mixing the perfect salad.
Classic baking: Yoyo recipe
These Yoyos are guaranteed to melt-in-the-mouth. This classic sweet treat is quick to make and will no doubt be an absolute crowd pleaser.
This root is the secret to cooking authentic Thai at home
This root is a spicy little cousin of ginger and a great addition to the garden, especially if you love Thai cooking.
Why the Beer Baroness misses beer
She may have named her first craft beer after a famous lipstick, but brewer Ava Nakagawa is certainly not making beer just for the girls.
How to make Green Tea Smoked Beef
The Pitches Store chef shares his award-winning recipe for Green Tea Smoked Silver Fern Farms Reserve Beef with Beetroot Mustard.
These delicious little spice biscuits are not too sweet, easy to roll out and quick to bake.
Recipe: Cheese straws
Cheese straws are always a crowd pleaser.
Recipe: Danish crackers
We shared lunch this week, celebrating yet-another milestone, but we would never need a reason to sit down to Rebecca’s crackers.
Recipe: Peanut butter chocolate bites
These peanut butter bites are an easy sweet treat to store in the freezer.
Recipe: Chocolate cranberry oat biscuits
These biscuits were described as 'the best biscuits ever'.
No machine Blackcurrant Ice Cream
This recipe is based on British food writer Delia Smith’s non-churn Blackcurrant Ice Cream.
The quick and slow of Christmas cakes
There is always an easy way and a hard way to do something, and Christmas cake is no different.
Harvesting a culinary profit
Starting a backyard herbal enterprise can be a viable means of earning extra cash. Donna Lee of Cottage Hill Herbs spills her secrets to success.
Can you grow juniper berries in NZ?
Juniper berries aren't typically found in your average kitchen, but this exotic fruit offers a flavour that jumps out at you and can add that extra punch needed to spice up a dish.
How to make almond milk
Kristina Jensen talks about the health benefits of almonds, how to make milk from almonds, and what to do with the leftover pulp.
Recipe: coriander and coconut chutney
This refreshing chutney makes a delicious ﬁlling for vegetarian sandwiches. It can also be used as a dipping sauce for meatballs, kebabs or crudités.
Recipe: Fish caldine curry
Seafood is found in abundance in Goan cuisine. The curry gets its colour from turmeric, one of the stars of the spice world, and has a hint of sweetness from the coconut.
From tragedy to red hot business
Jen Viegas is bringing the rich and evocative flavours of Goa to New Zealand gourmets, one spoonful at a time.
Recipe: Bolo de coco coconut and semolina cake
Bolo de Coco is a favourite Goan sweet treat.
New Zealand sake scoops international award
New Zealand-made Zenkuro sake is ranked among the world's best.
Recipe: Blue cheese stuffed apples
This is a gorgeous and simple alternative to the traditional after-dinner cheese board.
Red leicester cheese and pesto tarts
This is a take on a Jo Seagar recipe and a favourite with the Whalley family for Christmas pre-dinner nibbles. They use a 12-muffin tin but you could also make them mini-muffin size.
The tweet that transformed a cheese business
Mt Eliza raw milk cheese has been described by one foodie as like watching colour television after years of black and white.
A guide to wheat-free pizza bases
Try these gluten-free alternatives to a standard wheat-based pizza crust.
How a coffee addiction led to a tea business
Wellington tea maker’s three herbal blends are led by gut instinct, ensuring what’s tasty also nurtures body and mind.
How to reduce food waste
More than half the food thrown out by Kiwi households could be eaten.
Recipe: Cacao nib bliss balls
These cacao bliss balls are a yummy sweet treat - without the guilt.
How a 100kg bag of cacao beans changed lives in two countries
A Havelock North's desire to support Pacific Island farmers has led to sweet business success.
A beginner's foray into pickled onions
Urban eco warrior, DIY enthusiast and experimental cook, Jessica Rose finds herself in a pickle.
Sheep hard at work at organic winery
Going organic was a pragmatic decision for the owners of Bellbird Winery.
Recipe: Banana bread waffles
For organic month, Kiwi firm, All Good Organics shares with us a recipe for delicious banana bread waffles and whipped coconut cream
A beginner’s guide to wood burning stoves
Fans of the wood-burning stove explain why they find an old-fashioned form of cooking far more satisfying than modern gadgetry.
Finding work/life balance
A personal quest for work/life balance is at the core of a new restaurant and wellness centre run by a top chef and his yogi wife.
Recipe: 5 Seed Sourdough
This delicious wheat free bread takes a little planning but is easy to make.
A twist of citrus
A delivery business with a twist boosts returns for a Gisborne orchard.
Take a leek & make a cake
Leeks are a vegetable that Kristina loves and hates, and then she gets baking.
10 things to know about growing walnuts
The fabulous walnut is a tasty treat for the home orchard owner, or a potential future crop with New Zealand’s climate meaning we can produce high quality nuts.
Grow your own ginkgo tea
This tree species survived the annihilation of dinosaurs and is still a garden favourite and makes a good cuppa too.
The 100 mile diet
In 2005, a city-living couple from Canada decided to try eating only food grown locally within a 100 mile radius of their home.
Winemaking in the city
A canny Central Otago winemaker gives Pinot Noir some good city legs.
Grow a giant pumpkin
If you've ever wondered how people win pumpkin-growing competitions, get ready for some seriously strange gardening.
Recipe: chocolate stout cake
Kristina Jenson brews up some great beer-based recipes, including a fabulously decadent chocolate cake.
Grow and harvest watercress
Our make your own Cream of Watercress Soup from this easy to grow green.
Three amazing parsnip recipes
Don't overlook this gourmet low calorie vegetable. Jenny Somervell shares three tasty parsnip recipes.
Using herbs to aid stress
When she began she thought $100 was a good day's takings, now Brownwyn Lowe is helping hundreds of people cure the symptoms of stress.
Turn this peel into a cake
Don't throw away your banana peels, they are the secret ingredient in this cake.
Chilli facts for the chilly weather
What happens to your body when you eat chilli and how do you put out a chilli fire in your mouth? Jenny Somervell answers these burning questions.
Recipe: deconstructed cheesecake
This edible flower cheesecake tastes as good as it looks.
Auckland edible flower business blooming
A South Auckland grower shares the secrets of her edible garden.
The perfect cup of tea
New Zealand has a good climate for growing tea. Here's our guide to making the perfect cuppa from garden to table.
How to make baguette
This simple no-knead baguette is perfect for beginners.
Rhubarb and rosehip jam
Gather rosehips and rhubarb to make this yummy winter jam.
How to pluck a duck
Brush up on your plucking skills for duck shooting season.
Macadamia passionfruit truffles
Make these truffles even when passionfruit is out of season.
Gluten-free spiced apple cake
Pantry adventurer Duncan White shares this gluten-free alternative to this afternoon tea classic.
3 easy beetroot recipes
Easy to grow and delicious, beetroot are a versatile vegetable in the kitchen.
4 Reasons why microgreens are our health heroes (and how to grow them)
Easy to grow and nutritious, microgreens are a winter garden goer.
Does a cup of tea taste better with Jersey cow milk?
A Waikato farming family takes the cow by the teats and markets its own jersey milk.
Maori macadamia industry tough to crack
Vanessa Hayes, aka the Nut Lady, is on a mission to establish a nut industry for Maori on the East Coast.
Make your own beeswax food wraps
This environmentally friendly alternative to plastic cling film is easy to make at home.
Kate’s favourite Norfolk fruit chutney
NZ Life & Leisure editor Kate Coughlan has been making this delicious chutney for more than 30 years.
Recipe: Roasted carrot salad with goat's cheese cream
This recipe from Little Poms is made with a kaleidoscope of vegetables from Cultivate Christchurch’s gardens.
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