Our Food

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.

Otago winemaker Duncan Forsyth agrees it's almost counter-intuitive a top pinot noir producer should start making vermouth.

Chef Josh Emett introduced Ruth Pretty to the beauty of this style of ceviche. Ruth uses tuna but kingfish, trevally, snapper or salmon would all be great substitutes.

Entries close Friday 2 March  for the Outstanding NZ Food Producer Awards.

Mindfulness is a key ingredient in the preparation of your daily cuppa, explains Tea Master Anna Kydd.

Squares of gooey marshmallow are a delight to eat, easy to make and can be given a gourmet touch.

Use strong honey, such as manuka, so the flavour permeates this rich and sticky pork dish. To make it easier to carve, ask your butcher to remove the bone from the pork.

Three experts share their wisdom on how to create a profitable food product.

You can use any mix of citrus to make this perfect evening drink, and dress it up with mint and borage flowers.

For this recipe, the peaches don’t have to be super-ripe. In fact, the jam turns out nice and chunky if you choose slightly harder fruit.

Keep it simple and get the kids on board to gather around the fire and get cooking.

Blackboy peach fan Kristina Jensen shares her overflow method for bottling with her favourite peach.

It’s an underground treasure whose production is unpredictable, but a delight chefs will pay $3500 per kilogram to shave over a dish.

Havelock North's Margie Chambers understands the importance of knowing your market when pitching preserves nationwide.

A Kiwi-summer favourite has been given a tasty upgrade with a spicy rub.

Watercress is the most nutritious plant you can grow in your garden.

With creamy coconut, pearls of sago and a hit of fresh fruit, this summery dessert is inspired by the Pacific flavours of South Auckland.

This dish can be cooked at a leisurely pace in a lidded barbecue or pizza oven.

A bach at the beach yields vintage holidays for one of New Zealand’s best-known wine-making families.

If you’re a dab hand at making jams and preserves, you could consider selling your homemade goods.

A couscous perfect for summer with spring onions, dates and feta.

There are tomatoes, and then there is this great-tasting heritage variety with a very special secret.

The founder of Forage & Ferment demonstrates gives a lesson in fermenting 101, demonstrating how to make her wild sauerkraut with turmeric, ginger and marigold.