Our Food

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.

A Matakana couple find that brewing beer, staying creative and living in the country is the best medicine for what ails you.

This oil makes a great dip for bread with dukkah, or it can be used as a salad dressing, or drizzled over new potatoes and barbecued meat.

Have yourself a very merry Christmas barbecue with these show-stopping recipes by Anthony Hoy Fong

Take Christmas dinner outdoors this year with this delicious spatchcocked turkey.

Get the barbecue started with these delicious grilled veggies with ranch dressing and bagna càuda, an Italian anchovy dip.

These barbecue corn fritters might be the best corn fritters you've ever tried.

Use this simple smoking technique to add oodles of flavour to kumara. Part of our Christmas Barbecue Menu.

Blister grapes on the barbecue to turn up the flavour on a summer salad. This recipe is part of our Christmas Barbecue Menu.

Use a cast-iron skillet to cook this delicious dessert directly on the barbecue. Part of our Christmas Barbecue Menu.

NZ Life & Leisure editor Kate Coughlan, aka Little Miss Muffet, takes a voyage around her great-grandfather and makes cheese.

Readers in Blenheim, Christchurch and Dunedin can sample the award-winning cuisine at the Outstanding Food Producer Dinners.

Kristina is trying to break her addiction to sugar and she's found there's a veggie on her side.

Jenny Somervell selects the best lettuces to grow this summer (and the rest of the year).

As a nod to NZ Life & Leisure’s cover star Chelsea Winter, the team put some recipes from the MasterChef winner’s new cookbook Eat to the taste test. It wasn't really a bake-odd just a really good week in the office.

Being a chocolate judge would be many children’s dream. thisNZlife goes behind the scenes at the NZ Chocolate Awards to discover how to taste chocolate like a pro.

A passion for hunting and a taste for cured meat prompted Chris and Sally Thorn to start their own artisan business in Lumsden.

Recipe: Roast Leg of Lamb with Broad Beans with Easy Gravy

Mint enhances the flavour of both the lamb and the broad beans, bringing a freshness to this dish.

Recipe: Steamed fennel

This fennel dish makes a lovely addition to a traditional roast meal, or is a good accompaniment to fish and chicken.

This quick-and-easy summer treat can also be made with raspberries.

It can be expensive to plant manuka as a crop, up over $1000 per hectare so it’s not for everyone.