Our Food

Part sticky toffee pudding, part banana cake, this sticky, gooey and surprisingly light and easy recipe takes dessert to a whole new level.

Give classic potato wedges a gourmet twist with Ruth Pretty's turmeric, almond and fenugreek aromatic salt blend.

Posh, Sporty and Scary have nothing on Ginger spice. Brush up on your planting and harvesting skills for this winter.

An Asian spin on a winter Kiwi classic from Japanese-born cooking tutor Sachie Noumura.

The flavours of Cuba Street are celebrated in a new book Cuba Street: A Cookbook. We meet the passionate foodies behind three colourful Wellington businesses.

The powerhouse behind House of Dumplings shares her recipe for this Wellington Night Markets favourite.

Get ready to sink your teeth into this billowy tamarillo cake.

Take good care of lemon verbena in your garden and its herbal tea will take care of you.

Why serve plain old cheese and crackers when you can dish up these simple cheese shortbreads topped with cauliflower mousse?  Place a tablespoon of cauliflower mousse in the centre of each shortbread and garnish with tomato.

This chive is not meant to be eaten raw, but cook it properly and your dishes will dance.

Serve up this decadent, fruity finger food at your next party.

The clever team at the Cocktail Collective have put on their mixing aprons to create a pink mocktail worthy of the Breast Cancer Foundation's Pink Ribbon Breakfast.

Serve up stevia instead of sugar in your autumn baking for a diabetic-friendly dessert.

This recipe uses 3 kilos of pork spare ribs - and you'll never have enough.

Here’s a breakfast burrito worth waking up for! Easy to eat on the run and enjoyed fresh or toasted, these wraps are packed with all of your early morning essentials, plus they’re delicious to boot.

Getting to grips with the grassroots of growing, and of a community, Lloyd Rooney and Michael Fraser found contentment by leaving the glamour of London for the quiet backwaters of the Waikato.

This recipe takes the cake for the simplest feijoa dessert.

Plant salsify and scorzonera soon and they'll be ready in time for all your winter soup and steamed veggie needs.

Pandoro co-founder turned viticulturist Richard Tollenaar shares a video on the secrets of baking a perfect sourdough loaf.

Stir the love and mix happy memories into Ruth Pretty’s autumnal three-course Mother’s Day menu

We raise a glass, and a tasty morsel or two, to the winners of this year’s Outstanding NZ Food Producer Awards.

Richard and Helen Dorresteyn are committed cheesemakers, inadvertent buffalo farmers and deserving Supreme Winner of the Outstanding NZ Food Producer Awards for 2018.

How to substitute stevia in baking and preserves

If you take sugar out of baking and use stevia as the  sweetener, you need to replace the 'bulk.' Test out these stevia baking tips with a hazelnut shortbread recipe.

Cocktails look and taste great, but are tricky to do at home. Meet the NZ entrepreneurs making them easy. Plus 2 bonus cocktail recipes.

You may be left with a bumper crop of green tomatoes but pick them anyway.

Oamaru's Whitestone Cheese Co. is riding a wave of international critical acclaim after recent achievements at the world’s biggest cheese competition in Wisconsin USA.

It's feijoa season - prepare for the onslaught of delicious fruit with these two recipes - plus fruit storage tips.

Having guests around for the long weekend? We're serving up some baking inspiration.

Additional foraging recipes from our special edition In Your Backyard: Urban Harvest.

Goat's cheese is a hot culinary trend - but do you know which flavours to match with it? Take a course in goat's cheese 101 with two new cheeses from Whitestone.

A simple turnip recipe that makes a great addition to a weekend roast.

Ruth Pretty's recipe is based on a salad she loved eating in Tokyo. Change the veggies depending on what is in your fridge or the garden.

They’re small but pack a piquant punch to a dish, and it is possible to grow them in NZ, if you know what they like.