Our Food

This is a great vegetarian substitute for butter chicken and the best part is, it can also be made gluten and dairy free.

Dion Kilminster produces top-quality beef and lamb — but the road to success constantly challenges him.

This lemony slice features zingy passionfruit and a heap of fluffy meringue.

There's nothing more heartwarming than a hand-me-down recipe.

This recipe is a firm family favourite because it's big enough to feed a crew, but you can halve the amounts.

Bacon and cheese in this winter classic makes this pie extra hearty and rich.

Michael Van de Elzen serves these easy-to-make moreish meatballs over a bed of creamy parmesan polenta.

Smoked pork hock adds incredible flavour to this warming pea soup.

Let the pāua shine by using just enough batter to bind the fritters.

The founders of beverage company Ārepa are aiming high with the twin goals of creating the world’s smartest drink and building New Zealand’s first billion-dollar beverage company.

Broccoli is one of those vegetables which work well with almost anything — take advantage of its versatility with this recipe.

Everything from the hazelnut-studded caramel to the dark chocolate ganache is pure decadence.

This is pizza made simple: crispy cavolo nero, lemon zest and a medley of cheeses.

Forget splurging on a bag of gourmet chips at the store, try making your own (hint: it's easier than you think).

Parsnip makes this gooey pudding a real show-stopper.

The onion family make a pretty and tasty addition to your garden.

This is a great way to cook lower-priced fish species such as blue moki, gurnard, hoki, monkfish and trevally.

This is a vibrant dip or you can use it as a spread.

This fragrant Vietnamese noodle soup is a great way to use up garden greens such as kale or spinach.

NZ Lifestyle Block writer Kristina Jensen celebrates preserving, persimmons, and her favourite Pip.

You may find you need to make two batches of these tangy, moist, melt-in-the-mouth muffins as they won’t last long.

This is NZ Lifestyle Block columnist Kristina Jensen's favourite way to use her pumpkin harvest.

Exciting news in the food world. It's time to celebrate great New Zealand food products with the announcement of 2021 Outstanding NZ Food Producer Awards medal winners.

The secret to a tasty flan or quiche? Sautéed leeks.

This soup is light, brothy and loaded full of nutritious vegetables.

Hazelnuts are still a niche product in New Zealand but they have the potential to be the country’s main nut crop. You won’t meet anyone who loves them more than hazel researcher and grower Murray Redpath.

When buying, look for potatoes that still have dirt on them — the soil is a protective layer.

There's no need for any part of an apple to go to waste.

For more than 25 years, the locals of a small rural Southland community have co-operated to provide themselves with mostly locally-grown, organic food.

Any pear variety can be poached, but Beurre Bosc, Packham, Winter Nellis, or Taylor’s Gold hold their shape the best.

Breadcrumbs and almonds form the base for this unusual Italian cake, which is delicate in texture and big on flavour.

Pomegranate seeds, sliced persimmon and goat cheese take this salad to the next level.

This warming dish is also known as Tuscan white bean soup.

This easy cake, studded with frozen blackberries, is topped with icing sugar and sliced stonefruit.