Our Food

These delicious little spice biscuits are not too sweet, easy to roll out and quick to bake.

Horseradish dressing gives this beetroot salad the x-factor.

This moreish dish is best served with a fresh summer salad.

If you love daylilies, you’ll be delighted to know they’re a delicious option in the kitchen too.

Give new potatoes a Caribbean twist with a healthy dollop of  zesty Cuban guacamole.

You don't need a fancy machine to make this berry delicious ice cream.

These are perfect with drinks and easy to make with a Christmas-tree cookie cutter.

In South Canterbury, Tony and Afsaneh Howey are building the reputation of a remarkable but oft-overlooked berry.

A herbal tea hobby has brewed into a strong cup of business for a Nelson gardener.

The humble New Zealand biscuit is celebrated in a new tea towel and poster.

This pork rib recipe from Jenny's Kitchen is so delicious and easy-to-make it will become your summer go-to. Make them in the barbecue or the oven and order  Jenny's Kitchen Tamarind Chutney direct from the thisNZlife Farmers' Market .

This tomato soup with carrots, celery and cashew cream is a local favourite.

Breakfast for a sweet-tooth doesn't get much better than this.

A tisane or infusion is a drink made by steeping fresh or dried herbs in hot water.

This cake from East End Café in Wairoa is delicious served with a dollop of cream or unsweetened Greek yoghurt.

A comprehensive step-by-step guide to building a pizza oven for your backyard.

Get Christmas morning off to a cracker start with coffee, perhaps a glass of champagne and this festive take on filled croissants.

A little planning, a touch of prep and — voilà — a  make-ahead Christmas lunch menu that leaves plenty of time for hosts to spend with guests.

A brewery and tasting room in Kingsland is planning to convert as many as possible to craft beer. It’s fermenting a potent name for itself, including with thirsty international visitors, fresh off the plane.

The season's fresh flavours are celebrated with recipes that use local favourites (think roasted lamb and kumara mash) and are given a touch of Japanese elegance.

Jazz up new season lamb with this classic Japanese citrus-based sauce and pink-peppercorn rub.

This cake packs all the divine flavor of a traditional chocolate cake but is so much more beneficial for your health.

Add some local flavour to the traditionally homemade staple.

Kirsty Silvester and Dave Chapman are true DIY cheese producers,  from pasture to pecorino.

Lavender and lamb may not be the most obvious flavour combination, but a Moutere lifestyle block owner swears by it.

When you start reading about what goes into making the daily loaf, you realise what a luxury item bread is.

Feel the spirit of the Eastern Rockhopper Penguin with this salty, zesty cocktail, a great way to celebrate Bird of the Year.

This delicious sauce keeps in a container in the fridge for up to two weeks.

From deep-fried chicken to fine-dining foams, and from family man to food warrior, this New York-based New Zealand chef loves his kai – in more ways than one.

With a custom-made vacuum chamber Greg Beattie turns seawater from the Hauraki Gulf into New Zealand’s first truly artisanal sea salt.

From “bottom leakage” to “fat bloom”, Emma Rawson brushes up on her chocolate lingo to join the world of bonbon judging.

A sweet and savory glaze gives grilled salmon big flavor.

Ruth Pretty 'the host with the most' shares tips for how to create a dinner party to remember.

Once you’ve got the hang of fermenting tempeh in plastic bags, you can move onto the real deal by producing it in leaves, with a Kiwi twist.