Our Food

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.

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.