Our Food

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.

Making a pretty vegan dessert has never been easier.

An environmentalist's heavenly range of vegan dairy producers is flying off the shelves.

This scrumptious alternative to traditional trifle is made with mascarpone, limoncello, brandy sauce and heaps of berries.

Philippe Arregui is winning the hearts of New Zealanders one gourmet sausage at a time.

This airy dessert is part pavlova and part cake – the best of both worlds.

If you’re going to grow your salads, here are the 10 greens that make every bite as nutrient-rich as possible.

Creamy satay sauce gives this healthy cauliflower dish a flavourful kick.

This beautiful mint-green ice cream is a real decadent treat.

A simple salad bursting with herbs and Japanese flavour.

Make the most of Christmas leftovers with these easy-to-make ham sliders.

These colourful sandwiches, known as shokupan in Japan, make a sweet breakfast or satisfying snack.

It’s a highly nutritious, star-shaped melon with a pineapple, pawpaw, banana and strawberry-like tang – and odds are, you’ve never heard of it.

Does the chickpea cooking liquid live up to its hype? Food editor Lucy Corry does some digging.

Ruth Pretty's rocky road is a delicious way to celebrate Bird of the Year.

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.