Our Food

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.

Take your sourdough from adequate to artisan with these tools of the trade.

This tiny citrus is tart at heart but comes wrapped in a sweet surprise. Here are five ways to use a kumquat crop.

Deliciously Healthy with Brooke Wilson

‘A joy to create and a pleasure to eat’ – that’s Brooke Wilson’s mantra for her business, Need Food , supplying keto, vegan and gluten-free treats from her home-based commercial kitchen.

An abundant citrus tree means it's time to whip up some treats in the kitchen.

A chocolaty twist on a classic American dessert.

This sweet curd is a great way to use up overripe mandarins.

Thirty-three years ago, Hawi and Susann Winter decided to create a jungle of the most delicious kind.

This gluten-free syrup cake is made with seeds and nuts and is bursting with tangy mandarin flavour.

Chilli and chocolate is an ancient pairing that does wonders for the taste buds.

These green-speckled ricotta dumplings are like gnocchi’s rustic cousins.

Baking sourdough took off during lockdown, but along with all the crusty goodness were the bad bakes. Expert organic sourdough baker Neville Chun reveals what it takes to create a perfect sourdough and how to avoid baking a frisbee.

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.