Our Food

Tiramisu made traditionally with eggs is well worth the extra effort as it results in a silky, refined dessert.

We raise a glass, and a tasty morsel or two, to the winners of the 2024 Outstanding NZ Food Producer Awards

Light and fluffy gnocchi, each little piece flavoured with lemon and basil.

Nicola caps off tomato season with a hearty spiced chutney.

A marketer has never felt anything like the excitement she feels for the humble weeds of the sea.

Recipe: Real Chocolate Eggs

Have some fun with your little ‘bunnies’ by teaching them to make homemade chocolate eggs.

These capsicums are first roasted, then stuffed with cherry tomatoes, feta and herby quinoa.

Bite-sized, vanilla-scented and piled high with purple blueberries.

Keeping up with the cucumbers

Harvest time can be demanding and hectic – especially when you get into a pickle with certain prolific vegetables.

An unexpectedly delicious method for making vegan bacon

Reduce waste by turning your banana skins into a vegan, sugar-free snack

This rhubarb syrup blushes the prettiest pink and adds flavour and colour to any drink.

Dot sweet blueberries on top of a gooey yoghurt filling.

Nicola Galloway’s summer plum cobbler

Plum season is here, delivering its assortment in different shapes, sizes and flavours.

What to do with a basket of apricots

Enchanted by the nostalgia of apricots, Jenny Garing shares some delectable recipes – including one passed down by her mother.

A simple yet delicious way to tackle a zucchini glut.

The link between gut and mental health is a recent advance in medical knowledge. It sent a psychology student into a ferment.

A showstopping dessert topped with ruby-red strawberries and pomegranates.

These fritters deliver a bold burst of flavour, especially when paired with a tangy accompaniment.

Fill the Tin Recipes with Vanya Insull

With back-to-work-and-school upon us, what better time to fill the tins with easy and delicious on-the-go baked delights from the wonderful VJ Cooks .

Add a little honey on top of this smooth loaf for the ultimate treat.

Start a summer morning right with a refreshing smoothie bowl.

Easy ways to turn the summer cherry glut into Christmas decadence.

Few vegetables evoke sunny summer days more than crisp, sweet corn on the cob.

A gin, owned and made by locals in one of the country’s most go-ahead villages, is the first distilled beverage off the block.

Notch a picnic favourite up a level by adding soft herbs, chilli jam and red onion rings.

Barbecue Veal Chop with Mustard and Jus

Jack Burgess, head chef at Odeon Restaurant Christchurch has been using Pearl Veal for over a year and says he loves the product, produced by Pearl Pastures. The meat is young beef, out of Synlait dairy herds, reared with a very natural diet and grown to around 300kg before its first birthday.

Renowned foodie Tina Duncan distils her 60 years of cooking (thus far) in a new cookbook.

Chicken thighs stuffed with aromatic harissa, almond and apricot, rolled and wrapped in bacon, result in a succulent, full-flavoured festive showstopper.

Because nothing says Christmas cheer quite like chocolate.

It just wouldn’t be Christmas without fresh berries adorning the desserts on the table.

Kick off a celebratory meal with an easy yet impressive starter.

Rebecca Stewart explores the best ways to maximise food production on the block.

Nicola harvests treasures from her own garden as well as her sister's to make this summer picnic-perfect afternoon tea.

The Veal Deal with Pearl Veal

Where others saw the issue of bobby calves in the dairy industry as a serious concern, Alan McDermott and Julia Galway saw opportunity. To produce world-class pasture-raised veal.