Our Food

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.

This is a very satisfying dessert and should be enjoyed with a wee glass of late harvest riesling.

Coriander can be a little bit fussy to grow, but with the right care you can prolong leaf growth.

Anthony Hoy Fong shares one of his favourites – pork wraps Korean style. Don’t be scared off by the eight or so hours this meal takes to prepare: most of that time, the pork is just roasting slowly slowly in the oven, so it’s fall-off-the-bone succulent.

Studies have shown that high lycopene intake is associated with decreased risk of heart disease and cancer, especially prostate cancer. But it’s not the red tomatoes that score the highest for tetra-cis-lycopene.

Think you've tasted taro, wait until you try Ruth Pretty's tasty take on this Pacific Island staple, a sneak peek from the upcoming September/ October issue of NZ Life & Leisure, on sale August 24.

Mustards are an easy-to-grow, cool season crop — follow these quick tips to grow them in your garden.

It's and ugly veggie with a fruit flavour and perfect for winter. Here's how to grow yacons in your backyard.

Mouth-watering burgers are the stars of the Visa Wellington on a Plate festival this month. But for those who will miss out on this burger-mad feast, we present the award-winning Moolander.

This is a light, cleansing dessert, however it’s also lovely served with softly whipped cream. Remember, only cook with wine you would be delighted to drink.

For the best tea, pick flowers first thing in the morning, after any dew has evaporated – the fresher the flower, the better the flavour.

You can cook with lavender in sweet and savoury dishes, but there is an art to it.

Truffle adds its unique aroma and umami savouriness to any ingredient with which it comes in contact.

It’s still officially winter, but there’s plenty to do before the days get longer and warmer.

This all-time favourite bread is exceptionally easy to make. The dip can be made in advance and stored in the fridge for up to three days.

If you are missing summer’s salad greens, this is the plant for you.

You can also try this dish out with gurnard or blue cod (although, these will take a little longer to cook than terakihi).

Cauliflower never had it so good. This is a fabulous starter for an evening meal or serve in espresso cups or shot glasses as an amuse-bouche.

Looking for something special to bake? Why not try Simon Wright's Lemon Meringue Pie.

By rejuvenating an ancient tipple, Oren Dalton hopes to breathe new life into our regions.

A sweet no-bake made with coconut yoghurt and raw cashews.

Reserve this decadent potato mash for special occasions.

If you’re interested in eating more plant protein, a little fermentation can go a long way.