Our Food

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.

This is delicious in winter, but you can also keep it for a summer drink. It makes a lovely gift.

The simple, warming broth is the star of this wholesome dumpling soup.

Microgreens provide fast-growing, highly nutritious mouthfuls of goodness.

This South Indian-inspired chicken soup tastes even better the next day.

A deliciously Dutch recipe that's been passed down the Van De Elzen family.

Imitating nature to grow food seems like a good idea but creating a thriving food forest can be tricky.

Creamy white wine sauce is the hero of this classic main dish.

Laura MacDonald from thekiwicountrygirl.com shares her homemade version of  this New Zealand kids' favourite.

Take notes from pastry chef Clinton Davies and learn how to make the perfect pizza base.

A sweet and tangy way to use cauliflower that is anything but bland.

On colder nights, this warming salad is the perfect accompaniment to a savoury roast.

This gingery treat never fails to impress at Michael Van de Elzen's house.

Take your sourdough from adequate to artisan with these tools of the trade.

This tiny citrus is tart at heart but comes wrapped in a sweet surprise. Here are five ways to use a kumquat crop.

An abundant citrus tree means it's time to whip up some treats in the kitchen.

A chocolaty twist on a classic American dessert.

This sweet curd is a great way to use up overripe mandarins.

Thirty-three years ago, Hawi and Susann Winter decided to create a jungle of the most delicious kind.

This gluten-free syrup cake is made with seeds and nuts and is bursting with tangy mandarin flavour.

Chilli and chocolate is an ancient pairing that does wonders for the taste buds.

These green-speckled ricotta dumplings are like gnocchi’s rustic cousins.

Baking sourdough took off during lockdown, but along with all the crusty goodness were the bad bakes. Expert organic sourdough baker Neville Chun reveals what it takes to create a perfect sourdough and how to avoid baking a frisbee.