Our Food

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.

Late summer calls for lovely finger food that celebrates fresh ingredients, like eggplant and red pepper.

Make the most of ripe elderberries with this lovely homemade cordial that will last up to two years.

Whether you sip it straight over ice or dilute it with soda to make a spritz, this sweet sensation tastes of southern Italy.

These Yoyos are guaranteed to melt-in-the-mouth. This classic sweet treat is quick to make and will no doubt be an absolute crowd pleaser.

Make your own beeswax food wraps: updated recipe

This environmentally friendly alternative to plastic cling film is easy to make at home.

If you’re not in the mood for pasta with your sardines, another great use for these tasty fish is to bake them instead, as Francesca's Italian Kitchen does. This is their version of a dish they found all over Sicily.

Make the most of a late summer peach glut with three quick (and tasty) recipes.

Start a simple yet sensational late summer lunch with some autumn flavour.

NZ actor Nicola Kawana is also a talented gardener.  She shares her favourite chutney recipe, perfect for using up a tomato glut.

These delicious feijoa pastries will be a hit at your next morning tea.

Could making your own larder staples, cleaning products and beauty creams really be a simpler, healthier way of life?

A recipe that is both indulgent and virtuous, these courgette, apple and orange-scented mini cakes are irresistibly moist and beautiful to eat.