Our Food

Doing things differently is paying off — again — for a Hawke’s Bay chicken farm.

Learn how to look after your citrus - and treat yourself with this yummy ice cream recipe.

Softness, fruit and crunch on top — this treat has everything one needs in a slice.

This easy, dairy-free, and intensely lemony dessert whips up in a flash.

No two versions of this untouched honey will be the same — and that’s just how the makers like it. J. Friend & Co is the 2022 champion of the 'Earth' Category.

A warm, zesty dessert that your dinner party will eat in one go.

More Than Just a Meaty Snack

Biltong is a popular snack to take hiking or tramping but for something different, here we are cooking with it! For the purposes of these recipes, to make it easier to work with, I whizzed my biltong to a fine crumb and from there, the options are endless. Trust me, you want to start thinking about biltong as much more than just a savoury snack on the run!

Once you try this delicious almond cheesecake, there's no going back.

The McDonald clan of Middlehurst Delivered is devoted to bringing a taste of their home to your place.

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.

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.

Fast, Fresh, Flavour

With winter upon us, these mouth-watering keto recipes from Belinda MacDonald’s new cookbook Flavourbomb are guaranteed to warm the cockles – and become fast family faves! Happy cooking.

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.