Our Food

This unusual combination of tangy feijoa, smoked fish and the flavours of south east asia will suprise and delight the taste buds.

This feijoa twist on rib marinade is finger lickin' good.

This versatile pesto can be made with silverbeet, kale, or any other garden green.

Clevedon’s queen of fermentation has brewed a natural, low-sugar beverage that packs a probiotic punch — and won the Drink category at the Outstanding NZ Food Producer Awards of 2020.

Plan your feijoa season ahead of time by selecting the ideal variety for your garden.

Nothing spells comfort food quite like warm sticky date pudding.

New Zealand Specialist Cheesemakers Association urges New Zealanders to support NZ-made cheese.

This coconut cake is layered with whipped chocolate ganache and topped with a decadent cream-cheese frosting.

A Wānaka freezery lives up to its name with handcrafted ice cream with pure, homegrown flavour that won the Dairy category at the Outstanding NZ Food Producer Awards of 2020.

Cooked too much quinoa? Make these tasty vegetarian cakes with the leftovers and pair it with an simple herbaceous yoghurt sauce.

Spiced pears and ginger are sandwiched between two layers of buttery shortcake in this delectable treat.

A new way of treating a former by-product catch is tickling taste buds — and winning at the Outstanding NZ Food Producer Awards of 2020.

Studded with rich crimson-coloured dried cranberries, these Anzac biscuits are simply delicious.

Colder weather calls for fragrant curries, nourishing soups, savoury pies and lots of roasties.

Turn the Anzac biscuit recipe into the topping for a dessert with a difference.

Feeding a young sourdough starter often results in waste. Make the most of your excess starter for a quick breakfast or snack.

This warming soup is a tasty way to use up seasonal garden greens.

Roasting the pumpkin first makes this curry flavourful and naturally sweet. Like many curries, this one tastes better the next day.

A family-run business producing premium poultry is the Supreme Champion in the 2020 Outstanding New Zealand Food Producer Awards.

A hearty smoked fish pie using one of New Zealand's most sustainable fish, kahawai.

This quintessential autumn nut can be used in cake, snack balls and even a Nutella-like spread.

Make the perfect autumn tipple with your excess feijoas.

An easy baked cheesecake that tastes as good as it looks.

Microgreens are an easy way to add homegrown nutrition to breakfast, lunch and dinner.

Let whatever is in your fridge take centre stage in this easy-to-make frittata.

These choux pastry swans make a sweet addition to a sumptuous afternoon spread.

This cute Easter bunny cake is easy to assemble and made with a basic butter cake recipe.

Make the most of feijoa season by using every bit of them.

The secret to good ginger beer is in the bug, says Sheryn Dean.

Is there such thing as too much autumn produce? Not with these tasty snacks and recipes.

Colourful cabbage leaves and a squeeze of lemon can take Asian dishes to a magical level.

Simple ferments can do wonders for your gut. Even better, the very best vegetables to use are the ones you grow yourself.

Toss herbs and garden produce into this versatile salad for a filling, plant-to-plate meal.

This moist lemon cake has the perfect amount of lemony zing.