Our Food

A  mid-week vegetarian option from My Indian Kitchen author Ashia Ismail-Singer.

It was a bout of homesickness that prompted Malawi-born New Zealander Ashia Ismail-Singer to start her blog.

Bernadette Gee's cookbook Magnolia Kitchen is an internet sensation. These chewy delights were named after Bernadette's one-and-only light-of-her-life daughter Charlotte.

It takes a little more work than the average cake, but this streusel-topped treat is well worth it.

An elegant yet simple dessert, perfect for autumn evenings.

Whitestone Cheese may not be reinventing the wheel, but it is certainly giving it a twist — one that earned them the Spirit of New Zealand award at the Outstanding NZ Food Producer Awards for 2019.

Bio-farmed and ethically raised, the lambs grown for Provenance Meat are owner David Crutchley’s pride and joy — and reason for winning the paddock category of the Outstanding NZ Food Producer Awards for 2019.

In Gisborne, two men are delivering fish that’s not only wharf-side fresh but traceable and sustainable — and are much deserving of winning the water category at the Outstanding NZ Food Producer Awards of 2019.

The success of a South Island soft-drinks company has its owners juiced — and selected as winner of the earth category in the Outstanding NZ Food Producer Awards for 2019.

A scoopful of fun is included in every tub made by these award-winning, boutique ice-cream makers.

The ice-cream makers at Wooden Spoon Freezery are proof that business and pleasure can be mixed.

This flavour-packed loaf makes the perfect afternoon snack with a cup of tea.

It’s difficult to use every apple you grow, but Jane has the recipes if you want to give it a go.

Give excess fruit and veg a long shelf life with some simple storage and harvesting tricks.

Venison brings an extra level of luxury to this humble classic.

Grapes are easy to grow and nothing has to go to waste.

Kristina reluctantly shares one of her best-ever chutneys.

Marlborough-made bitters are making waves in the cocktail world, and their creator is just getting started.

There’s a great source of free greens in the sea, if you know the ones to look out for.

You can use duck eggs for any recipe that uses chicken eggs if you take a few things into account.

Take fresh produce, freeze it, remove the moisture and wow professional chefs and home cooks alike with a range of exciting new ingredients.

Take roasties and savoury chicken to new heights with fragrant tarragon butter.

Over 200 medals have been handed out to NZ’s top specialty cheese makers.

An old-fashioned fruit is transformed with a little heat and a lot of airy coconut cream.

Kate Coughlan shares a simple zesty recipe using fresh broad beans.

It's easy to process, stores for a long time and is incredibly versatile. There’s no other fruit or nut that makes a great baking flour, a lovely soup, or a great-tasting pesto.

These gourmet sausage rolls are hearty enough for morning tea, lunch or dinner.

Learn how to turn cheese and crackers into a work of art to impress your guests.

This simple sorbet is tangy, refreshing and delicious, with a lot fewer calories than ice cream. The key is to use very ripe feijoas.

Foodies have a slew of top-quality products to look out for when they are shopping following today’s announcement of the 2019 Outstanding NZ Food Producer Awards medal winners.

Stay cool as a cucumber by pairing this simple salad with any main dish.

Grab a slab a butter and get baking with these butter-laden recipes, perfect for an indulgent weekend treat.

This classic biscuit is taken up a notch with crunchy hokey pokey.

Chicken is the cheapest meat you can buy, but a home-grown roast can be well worth the effort.