Our Food

A feijoa glut doesn't have to mean a predictable chutney. Add some warm spices, keep it classic, or try a skins-on variety.

Save autumn rosehips and make this vitamin-C rich syrup

Silverbeet has never tasted more delicious.

Advanced sourdough makers can try these delicious sourdough variations.

Reduce food waste and make the supermarket trip easier with this downloadable weekly meal planner.

Maybe you've watched The Great British Bake Off one too many times. Maybe you just need some sugar. Whatever the reason, it's time to bake.

A layer of dark chocolate frosting gives this moist feijoa cake a touch of indulgence.

Almond, coconut, soy and rice are all popular dairy-free milk alternatives, but there are easier options you can grow and make yourself.

This easy-to-make fermented beverage is a great digestive aid and source of vitamin C.

In a world that’s a little topsy-turvy it’s wonderful to celebrate great New Zealand produce with the announcement of 2020 Outstanding NZ Food Producer Awards medal winners.

This simple preserve sings with natural sweetness from seasonal apples or pears.

Pantry staples such as flour, tinned beans and garlic are the unsung heroes in many tasty dishes.

Kate's secret to getting that covetable crusty finish is using a heavy casserole dish.

Top this focaccia with figs or olives for a tasty garnish.

Nothing brings the family together like a plate of hot sausage rolls.

These pretty slices are flavoured with plum jam, ground walnuts and a pinch of cinnamon.

Cardamom adds a touch of smokiness to this feijoa chutney.

This silky Italian dessert is elevated with buffalo yoghurt and fresh rhubarb.

This flan-like dessert can be made with any firm stonefruit, such as plums, peaches or cherries.

Transform this prized peach variety into a dark, flavourful chutney.

This garden-to-table salad is drizzled with a zesty herb vinaigrette.

Fresh feijoa adds a hint of tang to this flavour-packed guacamole.

These prolific vegetables can get tiresome, but all you need is a little creativity.

A charcutier returns to the forgotten days of butchery – plucking free-range livestock from the paddock and using every last jowl, shoulder and trotter.

These baked golden parcels can impress on their own as a spicy entrée or make a tasty addition to an afternoon spread.

Andrew Child’s first award-winning beer was named after a Wellington mayor. Then came Dump The Trump IPA.

These pretty little pies have seriously big flavour.

Obsessed with a fruit many New Zealanders think of as their own, an award-winning journalist traveled the world to search for its roots.

This simple salad pairs well with lamb or fish, or can stand alone as a healthy main.

Elote (Spanish for ‘corn cob, ’ pronounced eh-loh-teh) is Mexican street food, usually served on a stick or skewer.

These little individual cakes are very, VERY good. You can keep a stash of unfilled cakes in the freezer for emergencies.

Use wild fruit to make this sweet and slightly peppery favourite to add to your pantry.

Make the most of fresh corn by giving it a zippy fermentation.

Tip no. 4: You don't need fancy salt to make delicious kraut.