Our Food

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.

Tater Talk

It is safe to say, New Zealand has some of the best potatoes in the world. A merit to our rich abundant soil. Resident latitude chef Samantha Parish gets creative in the kitchen with these versatile morsels.

The Art of Stone Milling with Minchins

Launching a new business in the middle of a global pandemic might not make good business sense to some. But for Marty and Georgina Skurr it was just the incentive they needed to launch their own on-farm flour mill, Minchins Milling.

As Home-Grown as it Gets with Heartland Chips

The story of Heartland Chips is one that many latitude readers may be familiar with and one that 10 years on, is well worth celebrating.

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.

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.