Our Food

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.

Hemp – A Powerhouse Ingredient

Following her food ethos, Maximum of Flavour, Minimum of Fuss, resident latitude chef Samantha Parish is in the kitchen this issue with locally owned new hemisphere hemp products and making our mouths water!

This fresh risotto is bursting with veggies and herbs that can be plucked straight from the garden.

We're biologically programmed to crave a hearty steak, but there are also meat-free ways to add or enhance that same sense of 'yummy'.

Have too much of a good thing? Try baking a zingy treat, preserving lemon peel or making your own limoncello.

These tasty biscuits are a great way to use up lemons.

Whip up these warming, oh-so-cosy recipes in the comfort of your home.

Fresh apples and creativity are at the core of this reinvention of a spicy classic.

Let fresh fish shine with light coleslaw, zingy avocado sauce and soft tortillas.

This may be the easiest hummus you'll ever make.

Top with smoked salmon, a touch of sour cream and little snips of garlic chives.

A feast of a breakfast to whip up when you're feeling fancy.

Spread avocado over this wholesome slice for brekkie or delicious snack.

Kerry Kelly-Drought keeps food rustic, hearty, and absolutely delicious at her bush hut near the Forgotten World Highway.

Pieces of rhubarb shine like pink jewels hidden in each golden muffin.

A beginner’s guide to getting start-ed with sourdough — how to create, feed and nurture the starter.

One of New Zealand’s best-loved children’s authors shares the secret to his childhood scone recipe.

If you need a finger food, a light starter, or even a tasty lunch, cauliflower tarts are the ticket.

The Italians know how to create comforting winter food, but writer Kristina Jensen takes it one step further.

This is a perfect light and tasty, make-ahead opener to a winter dinner.

This one-pan rice dish is one of Michael Van de Elzen's favourites to whip up.

Craving some fried food? Give in and avoid the guilt with this healthy spin on the classic hash brown.