Our Food

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.

Party Plates with Michael Van de Elzen

With the summer entertaining season upon us, Kiwi chef Michael Van de Elzen has us covered with these delectable dishes – the perfect inspiration when it comes to ‘bring a plate’ dining.

Easy and timeless ways to get the best out of your asparagus crop.

Green carrot tops (sometimes called carrot greens or carrot fronds) are full of flavour and nutrition and very easy to use.

Jane Bellerby's zingy side perfect for any savoury dish.

This loaf makes a fantastic breakfast, lunch box filler or afternoon snack.

Nicola welcomes broad bean season with a delicious spring snack.

Chock-full of good stuff, this salad is a potluck winner.

This is the only way to make burger patties.

In celebration of legume season, Angela Clifford shares the ins and outs of growing these fantastic crops.

Earthy mushrooms combine with sweet, caramelised onions to make a moreish dip.

Scoop’d: Where to find the best ice cream and gelato around New Zealand this summer

You've got all summer to make your way through the best ice creams the country has to offer.

Her business has outgrown its original pandemic-proof online-only model into bricks and mortar retail, with a commercial kitchen and 17 staff.

A staple sauerkraut loosely inspired by kimchi.

When you have an abundance of lemons, preserve them in salt and add a versatile burst of flavour to many dishes all year round.

Embrace the festive season with this keto take on a Christmas staple.