Our Food

A savoury, vegetarian pie worthy of a weekend feast.

Preserved citrus can be added to marinades, stews and Moroccan and Middle Eastern dishes.

This fizzy beverage contains probiotics similar to kombucha and switchel.

A great way to use up excess oranges — make sure to save the peels for orange wine liqueur.

This rustic vegetarian side dish is packed with flavour and texture.

A family in its fourth generation of growing vegetables not only flourishes during the lockdown but also wins an award.

This sophisticated dessert is steeped in fragrant verjuice before served with a decadent chocolate sauce.

This flattish crusty bread means ‘slipper’ in Italian, a reference to its shape. Its hole-filled structure is excellent for soaking up delicious juices on a plate without falling apart.

There's nothing quite like self-saucing ginger goodness on a cold evening.

It's a berry good time of year to plant these varieties in the backyard.

This lesser known citrus is easier to use in cooking than you may think.

This lip-puckering chef favourite can easily be grown at home.

Store in a glass jar for a dairy- and package-free milk that lasts a week.

These hearty meatloaves are as easy to prepare as they are tasty.

A wonderfully filling meal worthy of a cold winter evening.

Crab apples give this tomato-free ketchup a robust character.

Beetroot is a pickling favourite that has stood the test of time.

The secret to a soul-nourishing soup is knowing how to craft it from scratch.

Make this flavourful relish with whatever veggies are in season.

Satisfy your sweet tooth in less than 10 minutes.

An Auckland family is producing a vegetable box that looks and tastes better than homegrown — and is this year's Spirit of New Zealand winner at the the Outstanding NZ Food Producer Awards of 2020.

Everyone knows carrot cake is just a vehicle for cream cheese frosting.

This dairy-free version of the classic Indian takeaway can be made at home in under 30 minutes.

A filling and nourishing chickpea soup that will quickly become a family favourite.

This recipe comes from Ruth Pretty's good friend Serena Bass, a cooking-school teacher and caterer based in New York.

The Krummenacher family business is based on an ancient and dynamic natural system that is going about its important business silently beneath their feet.

Mushrooms are so much more than their tasty flavour.

The secret to this simple-to-make smoked fish pâté is soaking the bread in milk.

These miniature morsels get their cute shape from a mini muffin tin.

Another winning seed and nut mix from a small Wellington nuttery, which has big ideas on how to take great flavours to the world.

This classic Italian dish is taken to new heights with smoked salmon and fresh asparagus.

Serve this savoury Spanish omelette with a generous dollop of garlic aioli.

A mild-mannered couple are producing red hot, award-winning chilli products and running a sustainable business on their Horowhenua block.

The feijoa originates from South America and the flavours work well with a classic salsa. If tomatillos aren't avaialble, use cherry tomatoes.