Our Food

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

Plant-based Flavours – Berkano Foods

From humble beginnings in a tiny kitchen, a 20-something Christchurch couple with big dreams and truckloads of ingenuity have created New Zealand’s first vegan heat-and-eat ready meal manufacturing company.

Layers of Yumbles

Inspiring us to cook smart, not hard, Sam Parish turns her hand to some of our favourite family dishes – all designed to be perfectly paired with those you love, a generous tipple and a cosy dining table.

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.

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.