Our Food

Squeezy does it for this family-owned Gisborne orchard, who took home the 2022 Drink Champion award for their orange juice.

Forget about buying an overpriced jar at the supermarket. Homemade kimchi is easier than you think.

Broccoli is in short supply in supermarkets - so why not try growing your own?

Take this moreish dish to a potluck and someone will no doubt ask for the recipe.

Steak and mushrooms are a winning combo anytime. Michael Van de Elzen's take on them is the ultimate winter warmer.

A far-flung fishmonger takes top honours in the 2022 Outstanding NZ Food Producer Awards.

Coriander-lime pesto sings in this veggie noodle dish.

Blessed are Aotearoa’s goat-cheese makers and goat milkers, for their products turn this rustic Italian dish (inspired by the great Marcella Hazan) into something extraordinary.

If you’re planning a warming winter dinner for people who don’t eat meat, this multi-textured bake is a great option, served with something green on the side.

From organic apples to apple cider vinegar, an Ōtaki business has had a common-sense evolution. The progression from vinegar-maker father to daughter is just as logical.

Guiness and Baileys sing in this elevated iteration of the classic brownie.

This chicken dish is perfect for summer gatherings, plus the leftovers are just as delicious in a sandwich.

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).