Our Food

A chunky, dip-worthy salsa made with fresh pineapple and red bell pepper.

This dessert is simple to make with a good crunchy topping — just mix and stir!

These spiced cauliflower steaks on green dip steal the show at any dinner party but are super simple for a mid-week dinner too.

Cheesecake and brownies rolled into one ultra-decadent treat.

The fermentation in this hot sauce not only increases the shelf life, but makes it more delicious.

This easy vegetarian tart is practically begging to be shown off at your next gathering.

This cake’s tender crumb and crunchy topping partner perfectly with slightly tart and juicy plums.

This rum-based cocktail is made with fresh pair, maple syrup and a cinnamon stick.

Savour the taste of summer for the colder months ahead with this freezer tomato pasta and pizza sauce.

This salad is a dreamy companion to any showstopping dish, with earthy beetroot flavour enhanced with soft pear.

Make a decadent version of an eton mess using summer plums and cinnamon.

Two Nelson farmers are keeping things local, churning their A2 milk into ice cream produced just minutes down the road from their milking sheds.

Crispy croutons soak up the flavours of summer in this simple Italian dish.

This fresh, homemade pizza is topped with courgette, rocket and soft goat cheese.

If you only think pesto when you think of basil, Jenny has some recipes to tickle your tastebuds.

French tarragon, a perennial herb that appears late spring to early summer, is perfect with chicken.

Got tomato glut? Try making gazpacho, a green tomato jam, or cheesy tomato fritters.

This berry jam-like spread is super easy. The chia seeds thicken this tasty spread without using sugar and gives it a healthy twist.

When you’re knee-deep in cucumbers and zucchini, it’s time to make a mouth-watering preserve that has stood the test of generations.

Take pork ribs to the next level with Mike's house rub and sticky glaze.

The secret to Ruth Pretty’s zippy butter bean salad? Preserved lemon peel.

You might think sugar is vital for good jam, but food writer Kristina Jensen's experiments show it's not.

It's time to join the great shroom-boom and learn how to cook this highly controversial vegetable the right way.

Courgettes make a great base for sauces, salty snacks and even sweet treats.

These baked courgette fries make an excellent side dish, or hot nibbles for when you have guests.

This ‘butter’ will keep in the fridge for a few days, or you can freeze it.

This homemade chutney is delicious with crackers and strong cheese.

Tasty cheese and shredded bacon take this simple quiche to new heights.

This vibrant dip will be a hit at any picnic, afternoon tea or party.

NZ Life & Leisure editor Kate Coughlan makes a batch of this muesli once a fortnight.

This spicy ginger slice uses coconut cream instead of butter — and honey instead of sugar.

These little morsels are as wholesome as delicious.

This super simple bar is packed with walnuts and oaty goodness.

A wholesome treat packed with coconut, seeds, and dried fruit.