Our Food

This savoury chicken dish is freshened up with a tart salad on the side.

Celebrate your harvest with this delicious plum dessert.

Everyone loves meatballs — Lucy Corry is sure they’re due a comeback sometime soon.

Make the most warm-weather veggies and fruits before the weather cools and autumn is in full swing.

Who says that courgettes can't become absolutely moreish?

This roasted vegetable sauce can be tossed through pasta or used as a savoury dipping sauce.

Fresh feijoas sing in this piquant, easy-to-make salsa.

Sorbet is an easy and delicious way to make the most of fresh berries and herbs.

When plums go crazy, these recipes will help you use them all up in the most delicious ways possible.

This crunchy summer salad comes together in a tick.

This creamy, smoky blue-cheese dip tends to disappear quickly.

A chef named this smoked fish omelette after prolific English author, Arnold Bennett.

When elderberries begin to ripen, Kristina Jensen knows it's time to get baking.

It’s a funny-looking cousin of the plum, and it can tarten up your gin too.

Making marshmallows from scratch is a fun way to get kids in the kitchen.

It's impossible not to flip for this sticky, scrumptious summer cake.

Oak is a popular timber, but the trees also produce a nutritious baking flour.

Chia seeds and prunes keep this jam-like spread naturally sweet.

These versatile flatbreads can be topped with salsa or used to mop up soups and curries.

A fresh matchstick salad made with raw kohlrabi, apple and fennel.

This caprese-like salad is rounded out with lentils, peppery rocket and a balsamic marinade.

These pretty little cupcakes call for lots of grated pumpkin.

These simple steps will keep your cut flowers looking fresh for longer.

This three-ingredient dessert is one of Michael Van de Elzen's favourites.

A smooth and creamy ice cream sweetened with honey — a perfect pairing with fresh fruit.

This recipe uses clams but feel free to swap them for any other shellfish, including mussels. Resist the temptation to eat them for every meal!

Rum is the 'wild west of spirits', according to the man behind New Zealand’s first botanical rum. But Matt Bridge has tamed it into a bottle, and it drinks as beautifully as it looks.

Whip up homemade falafel with roasted beetroot for a punch of colour and flavour.

These fool-proof canapés are easy to whip up, but look impressively fancy.

This easy-peasy recipe allows you to make a creamy frozen dessert at home without any fancy equipment.

This salad is loosely built around ingredients that can be scavenged in the garden or fridge.

This rosti is sure to soak up all the creamy goodness of the spinach.

Make the most of summer fruit while it’s fresh with this jewel-like cake.

Food writer Kristina Jensen shares her favourite summer dips.