Our Food

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.