Our Food

Warm up from the cold weather with these hearty and easy soup recipes.

A refreshing and simple dessert.  Green or gold kiwifruit, or a mixture of both can be used.

Pair a few of these sweet Jewish scrolls with your morning coffee.

Our make your own Cream of Watercress Soup from this easy to grow green.

This classic party-favourite is dressed up with almonds, honey and lemon zest.

A delivery business with a twist boosts returns for a Gisborne orchard.

Ruth Pretty shares the secret to creating restaurant-quality garlic bread.

Wairarapa sheep and beef farmers Dion Kilmister and Ali Scott of Homegrown Farm Fresh Meats are focused on ensuring what their customers eat is as good as what they eat at home.

The softer and squishier persimmons get, the better they are.

It’s technically not a nut, but Kristina is nuts for this nut.

Walnut tart is a favourite in France, known as tarte aux noix.

Mother’s Day is almost here (it’s this Sunday, May 12th) so get sorted with these fresh ideas for activities, gestures and gifts to show you care.

Mustards are the most feared of leafy greens, but they’re now essential in Jenny Somervell's kitchen.

Celebrate the earthy jerusalem artichoke with this warming, potato-based soup.

My Indian Kitchen author Ashia Ismail-Singer shares three variations of this classic Indian drink.

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.