Our Food

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.

Manaaki condiments, made in Blenheim with traditional Māori ingredients, aren’t just delicious. They also spread hospitality and generosity.

The Topp Twins had to beg their mum Jean to share their nana’s famous Gingernut Biscuit recipe for their new cookbook Topp Country: A Culinary Journey.

Put a fresh and healthy twist on muffins by swapping out blueberries for antioxidant-rich blackcurrants.

Chrysanthemums are a florist favourite, but one type makes a great dish too.

Truffle flavour marries perfectly with butter, cream and eggs and  exceptionally well with food that is white: potato, rice, bread or pizza dough, cauliflower, pasta and fish.

Fresh brussels sprouts are the star of the show in this healthy-yet-tasty side dish.

A cake on a grand scale that tastes as good as it looks. Make it from scratch or buy the best sponge cake, meringues and lemon curd you can and proceed to assembly. Use a cardboard cake round if possible. The cake is lovely to eat the day after making.

If you are struggling to eat up your cauliflower, Kristina Jensen can get you into a pickle.

It’s always exciting to find a new herb, even if it’s one that has been around for thousands of years.

A glut of apples is easily transformed with a little brown sugar and pinch of nutmeg.

This hearty salad combines sweet, savoury and tangy flavours for a refreshing dinner accompaniment.

It's lemon season, and in celebration of this New Zealand backyard stalwart we've created three tangy, citrus recipes to add some zest to your winter menu.