Our Food

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

Eat The Rainbow with Claudia Vavasour

As a keen cook, dietitian Claudia Vavasour offers us some inspiration in the kitchen – recipes filled with nutritional advice that do much more for the body than just fill us up.

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.

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.