Our Food

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

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

Recipe: Chargrilled Cauliflower Tarts
If you need a finger food, a light starter, or even a tasty lunch, cauliflower tarts are the ticket.

Why polenta is perfect for winter comfort
The Italians know how to create comforting winter food, but writer Kristina Jensen takes it one step further.

Recipe: Beetroot Cured Salmon
This is a perfect light and tasty, make-ahead opener to a winter dinner.

Recipe: Chorizo Sausage & Prawns with Roasted Red Peppers
This one-pan rice dish is one of Michael Van de Elzen's favourites to whip up.

Recipe: Spiced Parsnip Hash Browns
Craving some fried food? Give in and avoid the guilt with this healthy spin on the classic hash brown.

A Nelson couple's mascarpone wins over taste buds
An Italian couple recreates favourite cheeses from home.

Recipe: Nadia Lim's Mushroom Potato Gnocchi
There's nothing quite like plump gnocchi tossed in a beautiful, rustic sauce.

Recipe: Ruth Pretty's Braised Lamb Shank Pie
Waiting for the lamb to work its magic in the oven requires patience, but the end result is completely worth it.

Meet the couple behind this dairy-free coconut kefir
A Raglan couple developed an alternative idea over six years — and now they’ve fermented it.

Recipe: Homemade Citrus Curds
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.

The secret behind this award-winning Central Otago preserve
Central Otago plums and pinot noir prove to be the winning combination for a young chef with a passion for preserving fruit.

How to grow finger limes — the new foodie favourite
Tagged “citrus caviar”, finger limes are a fresh take on a standard citrus.

4 simple Japanese seasonings to make at home
Traditional Japanese spice mixes are easy to make, and add sparkle to dishes from any culture.

Recipe: Chilli Kiwi Hot Sauce
This recipe has been tried-and-tested to perfection since Kristina Jensen's university days.

Sustainable principles rule at this award-winning pāua company
Tora Bay on the South Wairarapa coast is home to a new venture and top-notch kaimoana.

Recipe: Lentil & Kumara Curry
This is a great vegetarian substitute for butter chicken and the best part is, it can also be made gluten and dairy free.

Wairarapa butchery wins at 2021 Outstanding NZ Food Producer Awards
Dion Kilminster produces top-quality beef and lamb — but the road to success constantly challenges him.

Little & Friday's Lemon Coconut Slice
This lemony slice features zingy passionfruit and a heap of fluffy meringue.

Recipe: Ruth Pretty's Grapefruit Cheesecake
There's nothing more heartwarming than a hand-me-down recipe.

Recipe: Potato & Black Bean Enchiladas
This recipe is a firm family favourite because it's big enough to feed a crew, but you can halve the amounts.

Little & Friday's Chicken, Leek & Bacon Pie
Bacon and cheese in this winter classic makes this pie extra hearty and rich.

Homemade Meatballs with Soft Parmesan Polenta
Michael Van de Elzen serves these easy-to-make moreish meatballs over a bed of creamy parmesan polenta.

Ārepa founders on changing the mood of the drinks industry
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.

Recipe: Broccoli with Black Olives & Parmesan
Broccoli is one of those vegetables which work well with almost anything — take advantage of its versatility with this recipe.

Recipe: Little & Friday's Caramel Slice
Everything from the hazelnut-studded caramel to the dark chocolate ganache is pure decadence.

Recipe: Cavolo Nero, Lemon & Ricotta Pizza
This is pizza made simple: crispy cavolo nero, lemon zest and a medley of cheeses.