Our Food

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.

Food product developer Martyn Atack looks at why you need to start with pen and paper in your office, not the kitchen.

Kelli Walker felt a business was brewing inside her, and found one that can’t stop bubbling, burbling and babbling about itself.

An easy lemon tart from the ladies behind the Tora Coastal Walk in the Wairarapa.

Watercress can be grown in pots, is surprisingly hardy and tolerates being frozen.

These little fritters are a treat to eat, especially when made with late-season, sun-ripened tomatoes.

A boutique winemaker has taken out the top prize at the Enterprising Rural Women Awards.

Thanks to one very determined grower, Nelson’s favourite tomato is still growing strong after 60 years.

A dish isn’t complete without a little petal power.

A Wairarapa couple have transformed a derelict wee barn and rundown lifestyle block into a successful fruit and berry business.

A NZ home-brew company has doubled its turnover after launching an electric brewing machine called The Grainfather.

The best cheese rolls are found in Southland – and don’t dare suggest otherwise.

Cakes are a blank canvas for a talented baker and author of Melie's Kitchen.