Our Food

This is a simple, yet elegant dish. Onions, potatoes and spinach are gently braised in butter, before eggs, and a lemon and Parmesan cream are added in. It is one of those dishes that works for breakfast, lunch or dinner and is delicious served with some sourdough bread on the side.

Shrub is a fruit syrup made using vinegar and sugar. The rhubarb in my garden is thriving at the moment and makes the most beautifully blushing pink drinks. Here it is combined with warming ginger which goes so wonderfully in this refreshing spring drink.

This cake is the prettiest shade of sunshine yellow and will impress guests with its lovely lemon flavour and not-too-sweet sour cream icing. Decorate with soft yellow or white flowers.

Christchurch foodie and lover of all fine wines and delectable cocktails, Tom Newfield, inspires us to try something new in our favourite cocktail glass as he raises a toast to the vibrant flavours of spring.

This cardamom-scented shortcake is absolutely delicious and is sure to be devoured by kids and adults alike. It is light and buttery and the cardamom in the shortcake batter pairs perfectly with the lemon-spiked pear filling.

Easy to make and full of flavour, this tea makes a fantastic afternoon brew best enjoyed with something home-baked and in good company. It also makes a wonderful present. Mix up a batch or two now and come Christmas they will be full-bodied and ready for gifting.

These French lentils make a hearty vegetarian dinner and are simple, yet utterly delicious. If you need an extra boost of greens stir in a cup of baby spinach at the end of cooking or serve with a handful of microgreens as garnish.

Granted these pancakes have a few steps to them, but prepare the batter and the crumble the night before and you’ll just have the pancakes to cook and apples to fry and pretty soon you’ve got breakfast fit for a queen!

I love a good apple-spiked slaw and this one is taken to new heights with the addition of crunchy salted peanuts, black sesame seeds and red chilli. It makes a lovely big salad, perfect for wowing friends and family at your next potluck dinner.

Easy, Delicious Chinese

Sam Low demystifies modern Chinese cooking with his collection of accessible, simple recipes that can be cooked with ingredients from the supermarket, ensuring you are reaching for the shopping list and not the takeout menu!

Comfort food at its best.

This after-dinner drink is a sophisticated way to end an evening meal.

Homemade bread studded with feta, red onions, olives and rosemary.

This summery cocktail is often made with uncooked pureed fruit, but roasting the peaches develops their flavour and adds an extra sweetness.

Nothing absorbs flavours like eggplant. Jenny Garing shares her tips to get the best out of this peculiar purple vegetable.

This salad is quick and easy to prepare, as beautiful to look at as it is to eat.

As climate change impacts the supply of certain foods, it’s going to become increasingly important to rely on unlikely alternatives.

A autumnal dessert in a deliciously drinkable format.

This cake must, must, must be eaten fresh and warm from the oven.

These rolled eggplants are a delicious starter on their own or can do double-duty as a side.

This garden cake celebrates any of the fruits and vegetables that are in season or lying around.

Nothing takes me back home more than eating this delicious dish with its fragrant layers of saffron rice, fried onions and flavourful curry

Whether you add it to a fruit salad, or use it to tenderise your steak, nashi is a great addition to every garden and kitchen.

Family Favourites Recipes with Peter Timbs Meats

Nothing says love more than a delicious hearty dinner, and these mouth-watering dishes from Peter Timbs Meats are the perfect solution for those seeking ideas for what to cook Mum this Mother’s Day – or for those simply looking for something easy and hearty to enjoy on these cooler autumn nights. You can’t go wrong!

These hot cross buns, laden with complex flavours and subtle spices, require a little more TLC – but they're worth it.

Rhona MacKenzie’s life as a drinks manufacturer started when she bought a lemon.

Nothing beats the flavours of a gorgeous baklava — think orange, saffron, honey and pistachios.

Tiramisu made traditionally with eggs is well worth the extra effort as it results in a silky, refined dessert.

We raise a glass, and a tasty morsel or two, to the winners of the 2024 Outstanding NZ Food Producer Awards

Light and fluffy gnocchi, each little piece flavoured with lemon and basil.

Nicola caps off tomato season with a hearty spiced chutney.

A marketer has never felt anything like the excitement she feels for the humble weeds of the sea.

Recipe: Real Chocolate Eggs

Have some fun with your little ‘bunnies’ by teaching them to make homemade chocolate eggs.

These capsicums are first roasted, then stuffed with cherry tomatoes, feta and herby quinoa.