Our Food

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.

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.