Our Food

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.

Marinated BBQ Merino Lamb Ribs with Middlehurst Delivered

Marinated BBQ Merino Lamb Ribs
Serves 4

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.

Fodder beet doesn't have to reserved for animal feed. Kath Fox tosses sliced fodder beet with veggies, rice noodles and a zippy dressing.

Nothing says love or friendship like a sweet little treat made at home.

This writer has a rich plum heritage, and a secret ingredient in her family's favourite sauce recipe.

Nadia Lim loves this simple dish of grilled eggplant, tomato passata, mozzarella and basil — it’s Italy on a plate.

A perfect pav topped with pomegranate-coloured whipped cream.

Four young entrepreneurs want to promote and protect the country's native environment while growing their sparkling drink empire.

These tender legumes are quite versatile — try them in salads, tarts and as a substitute for chickpeas.

This creamy Middle Eastern dip doesn't have a hint of broad bean flavour.

When life gives you courgettes, make a courgette loaf.

Consider this salad another way to add more avocado and watermelon into your life.

Dill is a summer herb you can play with – it’s hard to overdo it.

This is Mike Van de Elzen's favourite kind of recipe. Simple and quick, but packs a real flavour punch.

Making it Deerlicious

’Tis the season of entertaining outside, and I would be the first to admit the self-inflicted pressure that comes with entertaining friends and family in the backyard this time of year.

Ruth Pretty's raspberry jelly-tip pavlova roll is pure Kiwiana goodness.