Our Food

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.

A decadent no-bake slice to pair with a cup of tea.

Celebrate the festive season with friends and family and share this easy, elegant feast.

After one frustrating cheese board fail, Nadene Hall breaks down seven festive appetisers that are practically foolproof.

A jolly delicious business born from an art project is reinventing a Kiwi classic.

No need to peel the marrow or apples in this easy recipe.

Leeks, red onions and shallots will all work in this versatile vegetarian dish.

Fresh mint mellows mustard’s spice in this easy pesto.

The roasted turkey of your dreams is guaranteed to impress (and satisfy) a crowd.

There aren’t many mouth-watering veggies that can also be a bath sponge and a dishcloth.

A simple five-ingredient salad to make fresh asparagus shine.

This ceviche recipe is super simple, yet the taste is beyond fresh and delicious.

Rhubarb is a time-honoured favourite food, for sweet and tart reasons.

Take your rhubarb to the next level by popping it in the oven.

This easy-to-make main course has all the flavours of classic roast chicken, with minimal fuss.

A quick and elegant salad to make those fresh broad beans shine.

These little cupcakes are moist and tasty and are just the right size to enjoy with tea or coffee.

If the vegetable gods are smiling, use fresh broad beans instead of frozen and swap out the broccolini for asparagus.

Go ahead and double the recipe — these bite-sized morsels are guaranteed to be a hit.

These gourmet mushrooms can cost you around $60 per kilogram, or you can grab your chainsaw and grow them yourself.

These oven-baked doughnuts, with sticky caramel, are surprisingly simple to make — no deep-frying necessary.

Sow your courgette seeds now for a fruitful summer harvest.

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.