Our Food

Any leftover boiled new potatoes? This is what to do with them.

Apricots, peaches, plums and nectarines are some of our favourite stone fruits. Mix them together and you get super fruit.

Wild mushrooms create a stronger flavoured pâté, but a mix of mushrooms works well too.

Skirt steak — cut from the flank of the animal — is underrated. Not keen on steak? Try barbecued eggplant steaks instead.

Hear Michael Van de Elzen out — switch up Christmas dinner this year with a herby pork belly.

An easy, crowd-pleasing treat to whip up for a spring or summer barbecue.

No need to add red food colouring — the beetroot does it for you.

Forget Kentucky Fried Chicken, here's a healthier and even tastier twist with red wine and poppyseeds.

There’s no mistake — this delightful sponge goes into a cold oven.

This delightful cordial can be made into a refreshing beverage or added to other recipes, such as marmalade.

Moreish Morsels on Mandeville

Mandeville Street Kitchen, a new café in Christchurch, will have you captivated from the moment you walk in the door.

A Menu for the Whole Flock

Following her food ethos, Maximum of Flavour, Minimum of Fuss, resident latitude Samantha Parish is in the kitchen with Jones Family Farm's sheeps cheese making our mouths water!

Wash a freshly shucked oyster down with a spicy classic.

Nearly-burnt cauliflower florets are the star in this hearty vegetable dish.

A spring-fresh tart for anyone with a sweet tooth.

These three young men are cultivating a future in which more New Zealanders embrace the plant-based protein in hemp.

This light, breezy meal is easy to throw together on a warm summer's evening.

This oaty slice combines wholesome goodness with peanut butter-chocolate icing.

This vegan twist on a classic uses almond flour, coconut cream and lots of lemons.

This hearty baked dish is a great side to serve with tacos or enchiladas.

Take fresh strawberries to new heights with a homemade syrup and honeyed crème fraîche.

A salad is the celebration of home-grown, leafy vegetables but there’s an art to mixing the perfect salad.

Pop a couple shards in a reusable jar for a sweet gift idea.

You can use cooked or raw beetroot in this salad. The last three ingredients give the salad a unique, delicate look and different textures.

Baking this cheesecake at a high temperature results in a dark-brown crust and creamy filling.

This couple hit the water, rain or shine, in a new venture bringing fresh kaimoana to plates while respecting the ocean’s resources.

Finger foods, sandwiches, breezy tarts and fresh salads are all fool-proof picnic classics.

Tacos are the ultimate in interactive eating – once you’ve prepared and cooked all the elements, put them on the table and let your guests assemble their own.

There’s one non-negotiable, flavoursome, highly productive vegetable in Jenny’s summer garden, and it saves her money.

This sweet treat has rolled oats, beetroot and avocado hidden inside.

This hearty salad can be served as is, or with your choice of protein.

Potatoes are the anchor ingredient in this flavourful tart.

These pretty little custards are made with dark chocolate and a touch of cinnamon.

Cut a thick slice of this breakfast loaf and top with nut butter, jam or fresh fruit.