Our Food

An Italian couple recreates favourite cheeses from home.

There's nothing quite like plump gnocchi tossed in a beautiful, rustic sauce.

Waiting for the lamb to work its magic in the oven requires patience, but the end result is completely worth it.

A Raglan couple developed an alternative idea over six years — and now they’ve fermented it.

Always be ready for a mid-week treat by making the crumble mix in advance.

All citrus can be turned into curd, which is a delicious addition to cakes, pies and pancakes, or can be swirled in yoghurt or ice cream.

Central Otago plums and pinot noir prove to be the winning combination for a young chef with a passion for preserving fruit.

Tagged “citrus caviar”, finger limes are a fresh take on a standard citrus.

Any citrus can be whipped up into a sweet snack or pretty garnish.

Traditional Japanese spice mixes are easy to make, and add sparkle to dishes from any culture.

This recipe has been tried-and-tested to perfection since Kristina Jensen's university days.

Tora Bay on the South Wairarapa coast is home to a new venture and top-notch kaimoana.

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.