Our Food

Make the most of cherry season with these festive treats.

Ever wondered why some people seem to have a knack for baking? Ruth Pretty shares some pro-tips.

These decadent nibbles are not your average snack ball.

The perfect gift – homegrown strawberry jam with a slosh of bubbles.

Who says dessert can't be made on the barbie?

Campside cooking shouldn’t be limited to scroggin and dehydrated meals. So say the authors of a new illustrated cookbook that encourages trampers to try more adventurous fireside recipes such as fondue and sangria.

Eat, drink and be merry with this show-stopping, fuss-free feast designed to delight family and friends.

The man behind Barker's of Geraldine reflects on five decades of being in the sticky business of syrups, preserves and savoury spreads.

This showstopper celebrates the delicious union of sponge, homemade custard and fruit preserve.

These delicious fish cakes with herbaceous green sauce are perfect for a lunch or light summer dinner.

The parties and chaos over summer are a lot of fun, but also include tempting danger foods for your pets.

Ant and Lou Bentley from the Akaroa Cooking School share tips on creating canapés for summer entertaining.

Ant and Lou Bentley from the Akaroa Cooking School share three easy canapés to serve guests over the holidays.

You'll be the toast of the town with this pretty and pink cocktail.

Flaky salmon over rich caramelized onions is a guaranteed Christmas show-stopper.

An entrepreneurial couple has an answer for anyone wanting to cut down on booze — a sugar-free, alcohol-free gin.

This mango-flavoured pudding is as festive as it is fresh.

Keep Christmas fresh with this nutrient-packed, flavourful quinoa salad

They’re the colour of a blueberry, have the sweetest name, and some of NZ’s most experienced croppers are hoping they’ll be an exciting new superfood for NZ gardeners and growers.

A classic vegetarian dish that celebrates the flavour of fresh tomatoes.

Kiwi chef Peta Mathias shares her favourite love stories from around the world in her latest book Eat Your Heart Out. NZ Life & Leisure writer Emma Rawson gets the scoop straight from the foodie herself.

Swap fresh broad beans for chickpeas for a garden-to-table version of this Middle Eastern staple.

Kampot pepper, considered exceptional among chefs worldwide, is the key ingredient in this Cambodian dish.

Often unappreciated, loquats are pure gold and make delicious jam.

These easy vegetable fritters get a savoury kick from the grated dairy-free cheddar.

Be merry with this show-stopping ham designed to delight (and satiate) family and friends.

It's time to get creative with those herbs and garden greens.

Homemade sausages will give you and your cooking credentials the wow-factor, as well as add plenty of savoire fair to your barbecue fare.

This quick and versatile recipe from Catherine Bell and Garden to Table Trust can be made using any garden green such as silverbeet, rocket or spinach.

How to spread kindness, do good and eat well – all at the same time.

Elderflower can be used to make vinegar, jelly and wine.

It’s your last chance to plant amaranth for seeds, and grow a low-maintenance, protein-rich food.

Pair this savoury meal with a dollop of tomato relish and a glass of pinot gris.

This fresh spin on potato salad will brighten any meal.