Our Food

Caring for cast iron

Recipe: Sausage, Caramelised Onion & Lemon Aioli Open Sandwich

The humble sausage in bread is elevated to new heights in this recipe. The staples – bread, sausage, onions, are all present to which I have added a lovely lemony aioli and zingy rocket leaves. Simple yet utterly delicious. Double, or even triple this recipe to feed an army.

Barbecue Beef Brisket with Coleslaw & Pickled Red Onion

This version of barbecue sauce is made without store-bought tomato sauce, which is replaced instead with canned tomatoes and extra spices. Brisket is a wonderful cut of meat and here it is slow-cooked in barbecue sauce until tender then thinly sliced and served piled into soft buns with coleslaw and pickled red onion.

Recipe: Braised Potato & Spinach with Eggs

This is a simple, yet elegant dish. Onions, potatoes and spinach are gently braised in butter, before eggs, and a lemon and Parmesan cream are added in. It is one of those dishes that works for breakfast, lunch or dinner and is delicious served with some sourdough bread on the side.

Recipe: Rhubarb & Ginger Shrub

Shrub is a fruit syrup made using vinegar and sugar. The rhubarb in my garden is thriving at the moment and makes the most beautifully blushing pink drinks. Here it is combined with warming ginger which goes so wonderfully in this refreshing spring drink.

Recipe: Lemon Layer Cake

This cake is the prettiest shade of sunshine yellow and will impress guests with its lovely lemon flavour and not-too-sweet sour cream icing. Decorate with soft yellow or white flowers.

Cheers to Spring

Christchurch foodie and lover of all fine wines and delectable cocktails, Tom Newfield, inspires us to try something new in our favourite cocktail glass as he raises a toast to the vibrant flavours of spring.

Recipe: Pear and Cardamom Shortcake

This cardamom-scented shortcake is absolutely delicious and is sure to be devoured by kids and adults alike. It is light and buttery and the cardamom in the shortcake batter pairs perfectly with the lemon-spiked pear filling.

Recipe: Spiced Tea

Easy to make and full of flavour, this tea makes a fantastic afternoon brew best enjoyed with something home-baked and in good company. It also makes a wonderful present. Mix up a batch or two now and come Christmas they will be full-bodied and ready for gifting.

Recipe: Apple Crumble Pancakes

Granted these pancakes have a few steps to them, but prepare the batter and the crumble the night before and you’ll just have the pancakes to cook and apples to fry and pretty soon you’ve got breakfast fit for a queen!

Recipe: Brussels Sprout, Apple and Chilli Slaw

I love a good apple-spiked slaw and this one is taken to new heights with the addition of crunchy salted peanuts, black sesame seeds and red chilli. It makes a lovely big salad, perfect for wowing friends and family at your next potluck dinner.

Recipe: Ouzo Coffee

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

Recipe: Yoghurt Flatbread with Olives, Feta & Red Onion

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

Recipe: Peach Bellinis

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

How to make the most out of an eggplant haul

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

Recipe: Courgette, Currant & Pine Nut Salad

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

When the growing gets tough

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

Nicola Galloway: Apple Pie Smoothie

A autumnal dessert in a deliciously drinkable format.

Recipe: Ginger Cakes

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

Recipe: Tomato, Spinach & Basil Rolled Eggplant

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

Recipe: A picture-perfect (but veggie-packed) garden cake

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

Recipe: Lamb Biryani & Crunchy Filo Rosettes

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

Why nashi pears should be top of your list

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.

Nicola Galloway: Sourdough Hot Cross Buns

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

Taking a shot on organic produce

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

Recipe: Baklava Cheesecake with Orange Blossom Syrup

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

Recipe: Cardamon Tiramisu

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

Outstanding medal-winning food and beverages to enjoy this year

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

Recipe: Lemon & Basil Gnocchi

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

A spiced kasundi for using the last of the summer tomatoes

Nicola caps off tomato season with a hearty spiced chutney.

The woman encouraging New Zealanders to eat more seaweed

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.

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