Our Food

An earthy salad to warm up any winter gathering.

Wholesome ingredients and happy memories of childhood holidays on the Coromandel form the DNA of  coconut yoghurt and cereal business Cathedral Cove Naturals.

This backyard herb has a colourful history, it was prized by Roman soldiers for its medicinal qualities and used in the 16th Century as a wine additive.

Unlike sugar, stevia doesn't add calories or carbs. So you can afford to have an extra slice or two of this chocolate cake delight.

Put a New Zealand spin on cranberry sauce with this tangy tree tomato chutney.

Many food cultures claim meatballs, albeit in different guises, as one of their specialities but Scandinavia happens to take the crown. 

These grainy crackers can be stored in an airtight container in the pantry for up to 3 weeks.

These cos leaves make a delicious, healthy nibble. Use the best of fresh seasonal pears to really bring out the flavour.

Sorrel is a robust and persistent sort that grows like a weed (which it’s not) and can be used to tart up your tastebuds in a variety of dishes.

The rosy blush of tree tomato lifts this delectable dessert to luscious new heights.

This classic flavour combination is always a party favourite.

From garden to posie to plate, scented geraniums are a delight to the senses and fabulous fodder for the experimental gardener/cook.

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.