Our Food

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.

For the Love of Lamb

Resident chef Samantha Parish will have your mouth watering with these delicious, easy to make lamb recipes.

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.

Lynda's twist on her grandmother's marmalade involves a generous slosh of Cointreau or whiskey.

Pair this relish with cold meats and cheeses.

Celebrate your feijoa and pear harvest with this tart-like dessert.

Cauliflower gets spiced up with tangy capers, crunchy almonds, and warming Moroccan spices.

No need for icing on this cake-in-a-skillet. The richness is all inside from the delicious mascarpone.

The options are endless when it comes to preserving herbs.

This year’s New Zealand Champions of Cheese Awards has recognised long-term favourites as well as newcomers among its 27 trophy recipients.

Make the remainder of those feijoas shine with these simple chutneys, baked treats and tangy dips.

Carrots give sweetness, red lentils add body, coconut enriches, and tamarind gives a palate-lifting sour note to this warming soup.

A medley of seeds and nuts gives this upside-down cake an earthy flavour.

This rice pudding is anything but boring, it brings a fruity twist to a family classic.

Kristina Jensen's gooey upside down feijoa caramel cake is the autumn cake you've been waiting for.