Our Food

This flavour-packed vegetarian patty is anything but boring.

This is a take on a Jo Seagar recipe and a favourite with the Whalley family for Christmas pre-dinner nibbles. They use a 12-muffin tin but you could also make them mini-muffin size.

This Japanese version of the French classic is exceptionally creamy, with a generous amount of dark caramel.

Chantel and Mike Priddy are quenching a thirst for living well with a traditional fermented drink.

It took some persuading to get this humble Northland farmer to enter her sheep cheese in the NZ Champions of Cheese Awards.

Traditional hummus is a staple for Shyr and Brent Godfrey. Here's how they do it.

This no-knead sourdough bread is perfect for beginners.

Kristina honours her Danish ancestry with a rub-red bowl of hearty rødbedesuppe.

Planning a viewing party for the All Blacks during the Rugby World Cup? We've found our 13 favourite party dishes to feed  support crews around New Zealand.

This decadent dessert is not only easy to make, but equally easy on the eyes.

A medley of white, milk and dark chocolate make these cookies the ultimate crowd-pleaser.

Take any plain cake recipe and finely grind 1-2 tbsp of coriander seed and add to the mix, or use this upside- down apple cake.

Kick off the first rays of sunshine with these Japanese-inspired skewers on the barbie.

Colostrum is essential for newborn calves, very beneficial to humans, and – as Sheryn has discovered – simple to cook and delicious to eat.

Science is at the forefront of detecting and prosecuting food fraud.

This sweet little brownie uses sweet potato and maple syrup as alternatives to refined sugar.

A former refugee cooks up a taste of Sudanese culture in memory of her mum.

An apple carries about 100 million bacteria. Good luck washing them off.

This deconstructed sushi bowl tastes as good as it looks.

Impress your guests with this delicious dip from Ruth Pretty. One of the top cook’s most sought-after recipes, it’s great to have when entertaining.

A once-secret family recipe that saved lives in Kenya’s colonial days has become available to New Zealand G&T lovers.

Emma Rawson encounters a strange new world of flavours while dining on sausages of the future.

This tart mousse is a great way to use up extra lemons this season.

This humble little green is a hero in Japanese cuisine.

This soft cheese, traditionally made with goat's milk, has a delightfully light texture.

Thirty percent of all food produced on the planet is not eaten, and Kristina has a recipe for that.

An easy no-bake slice that's a crowd favourite.

Kristina finds her garden has the cure for what ails her.

Brewing this popular fermented drink at home is easy, cheap and oh-so-satisfying.

This cake is gluten and dairy-free - and delicious. It’s a beautiful saffron-gold colour, and has a delicious orange flavour and moist texture, plus it’s easy to make.

When the trees are laden with those wonderfully sweet/bitter orbs we call the grapefruit, there’s only one thing to do – make cake.

Orange marmalade and a side of rich chocolate crème make this Mediterranean classic truly sing.

Grapefruit seem to be one of those contentious, love-it-or-loathe-it kind-of fruit. Here are some easy DIY ways to use up grapefruit that don’t involving eating them.

A simple tart to use up excess garden greens, heavy on the fresh herbs and complemented with briny feta.