Our Food

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.

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.

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.