Our Food

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.

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.

Masters Of Oil

Behind New Zealand’s only locally-produced cold-pressed extra virgin rapeseed oil and high oleic sunflower oil is a Canterbury business with lofty aspirations to raise the quality of everyday culinary oils used by discerning foodies nationwide.

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.