Our Food

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.

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.

Pair the catch of the day with a sweet twist on a summer salad.

This salad works really well at this time of the year with BBQ chicken, fish and grilled pork chops.

Even city dwellers can forage for edible finds with a few rudimentary guidelines to keep the tummy happy and the neighbours sweet, says Lucy Corry

This dark chocolate brownie is topped with a baked plum purée filling.

The problem with this invasive weed is that it's so delicious.

Make summer fruit and veggies last through winter with these simple preserving techniques, including low-sugar options for fruit bottling and jams.

There's nothing better than homemade tacos made with fresh ingredients (and a generous sprinkling of smoky chilli)

Any berry will work in this seasonally delicious slice.

Mela has been keeping New Zealanders sweet since 2004. Now a second generation of makers is forecasting great things for the Wairarapa brand’s cider and single-variety apple juices.

One foodie describes it as the spice an angel would sprinkle from its wings.

It's time to get creative when the beans are running rampant.

This Mediterranean-inspired salad is packed with barbecued flavour.

These pretty little desserts don't need any baking.