NZ Life & Leisure

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.

A book argues New Zealanders are already starting to make a living out of the natural world in new ways based on “value” rather than “volume”.

Add some local flavour to the traditionally homemade staple.

The food was exquisite, the sake was flowing and the conversation was filled with colourful travel stories at the NZ Life & Leisure and Walk Japan reader lunch.

Fortunate indeed are the endangered Blue Ducks now flourishing under the protection of a family that has figured out how to combine farming with eco-tourism.

Keeping it in the family, two talented Picton creatives share a love of hand-crafted work with individual pieces that take fierce focus and many hours to make.

Whanau, film, theatre, love and Neapolitan sauce are paramount in the lives of a super-creative couple who have masterminded the revival of Italian cinema in Aotearoa.

Keep the kids busy these school holidays and support the Eastern Rockhopper in Forest & Bird's Bird of the Year competition with this easy toilet-roll craft project with printable stencil.

With lab-raised meat and plants picked by robots, what was once science fiction is now reality.

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

A laissez-faire approach and Monet-inspired palette flow into a magnificent Marlborough garden surrounding a sparkling creek.

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

Jumping off a cliff was a free-to-be-me revelation for a one-time middle manager who ditched the boardroom for the brushes.

An award-winning New Zealand-designed electric utility bike for the farm is on the road to success in the US market.

Freshly spuds are glorious but can take up coveted growing space in the veggie patch. This Spud Stacker encourages vertical plant growth and tidily contains backfilled soil, with shiplap frames stacked on top of a base frame and pegged corners for stability.

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

Not every baby is born with the ability to smile. Cleft palates are a heartbreaking but treatable condition. In Kenya, one photographer documents the mothers and children that make their way to surgery as they embark on a journey of hope.

Once the domain of royalty and rock stars, a glamorous Rolls-Royce is living the ordinary life in Rotorua – well, almost.

An Oamaru couple play with wild yeasts and wild ideas in a low-ceilinged cavern where they brew Belgian-inspired ales that could put hairs on the chest.

A happy childhood in a musical family led one young woman to pick up an instrument, whisk up life with a wooden spoon, and ultimately, to film stories of human compassion.

Five generations of a Central Otago family have tilled soil, trained trees, and fought the forces of nature and political upheaval to sustain a lifestyle they love.

Behind the scenes at the September/ October issue of NZ Life & Leisure cover shoot at Hortensia House.

Stewart Island is a flawless microcosm where the fish is fresh, seeing a kiwi is likely and the genuine welcome also makes it special.

Wellington poet Chris Tse delivers a special poem for National Poetry Day from his collection He's So MASC.

Ice cream and photography were the unlikely stepping stones that led a couple to a house among the trees and into the exotic-flower business.

Beneficial insects are essential for any garden and bugs will naturally find a home under leaves, bark, stacked wood or within your garden beds. A ‘bug hotel’ is an enjoyable way to celebrate your garden helpers, a fun family project and instant garden art.

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.

A custard-coloured Impala has had a string of owners over the decades but has now found her sweet spot – her forever home.

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

An Otorohanga vet has won an international following writing romance novels with a country twist.

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.

Just as the Waitaki River grinds down mountain ranges carrying them in serpentine fashion to the sea, Kate White is an irresistible force changing the face of a small south island town.

In between many entrepreneurial pursuits, one hardworking, creative woman has left a living legacy - a five-star garden and a close-knit family - and made her mark on her community.