Our Food

Can't seem to find a use for that excess cabbage? Make a deliciously tangy (and pretty) cabbage preserve.

Fresh broad beans are hidden in a creamy mascarpone filling.

Passionfruit and honey live harmoniously together in this easy-to-make raw slice.

Two old mates with a shared goal are shaking up New Zealand’s plant-based milk market.

Feeding a crowd this weekend? There's nothing more satisfying than presenting nibbles and dips fresh from the kitchen.

Serve this sophisticated but simple drink as an aperitif or refreshing cocktail.

Sweet pea, Cheddar & basil filling, mixed garden leaves.

Give your Sunday roast a kick with this flavour-packed spice rub.

Global cheese aficionado Juliet Harbutt hosts foodie tours from her home with vineyard views.

These golden, risotto-filled morsels can be served as an entrée or a light lunch.

Not your average strudel — this easy, kid-friendly banana dessert with gooey caramel sauce is as tasty as it is fun to make.

Whip up these crunchy biscuits in a pinch for your next cheese platter.

A decadent vegan tart made with a walnut base and silky chocolate-and-coconut filling.

Raise your scone game with the nutty gruyere cheese and sweet caramelized onion.

Red pesto-layered filo, Cheddar & cottage cheese.

Garlic, smoked paprika, harissa, mint & chunky potato wedges.

This granola recipe from Karly Polaschek of Greytown Honey replaces refined sugar with delicious kāmahi honey.

The fifth generation of a Wairarapa beekeeping family is producing high-grade honey fit for the breakfast table and the medicine cabinet.

This silky dip will complement just about anything on a grazing platter.

On these long dark nights, treat yourself to braised lamb drizzled with a flavourful alternative to gravy.

A silky, vegan chocolate mousse that hits all the right spots.

These savoury puffs are frozen before baked — a fool-proof party snack with minimal prep time.

This refreshing cordial also makes a terrific base for a cocktail – just pour with gin over ice, then top up with soda water.

Marmalade is easy to make if you get organised in advance. This is a great recipe which produces a wonderful, bright yellow marmalade that keeps well.

Making salty feta at home is both easy and satisfying for first-time cheesemakers.

This upside-down tart is traditionally made with apples, but the use of sweet, caramelized beetroot and tart goat cheese results in a delicious savoury dish.

If you need cucumber but don’t have any, this leafy herb is here to help.

A zingy lime emulsion is the perfect dressing for these scrummy cauli fritters.

Fresh wasabi is a hot pick for the patient gardener.

Beetroot adds a little purple magic to this easy-to-make spelt flour loaf.

Mike Van de Elzen creates the ultimate lamb burger with a flavoursome lamb patty and lashings of fennel tzatziki and hummus.

This creamy dessert is easy to whip up and never fails to impress. Note the posset takes at least three hours to set.

This twist on a classic fruit crumble has a nutty oaty topping which is baked separately for extra crunch.

Homemade yoghurt is a great way to introduce beneficial bacteria to help keep the digestive system healthy.