Our Food

This recipe by The Mountain Cafe's Kirsten Gilmour is perfect for a light, fresh,  lunch or evening salad.

Kirsten Gilmour is winning the hearts and stomachs of Scottish food critics one sweetcorn fritter at a time in her cafe in the Scottish Highlands.

This buttery ginger crunch will be a crowd favourite at morning tea.

The wild yeasts of Kapiti Island star in a new brew from a Waikanae company known for its barrel-fermented sour beers.

If water is contaminated after a disaster, there are several ways to purify it.

Food in a refrigerator won’t last long without power so plan your food usage carefully to avoid contamination.

An everyday accountant is working with New Zealand scientists to explore the disease-fighting properties of heritage apples and orange tomatoes.

Zero-waste blogger Amanda Chapman discusses the community fridge project and her eco heroes.

Naughty yet loveable, the Goodman family’s goats are not just pets but the raw and rather vocal talent in a cheesemaking success story.

Getting wobbly at the knees about apple jelly.

An Auckland entrepreneur is earning a crust with a clever bread mix business.

If you think selling food you’ve made in your home kitchen can’t be done legally, you could be in for a delicious surprise. We meet some small-time home-based business people with a passion for food who show how they work within the rules.

These vinegars look fantastic, taste great, and are very easy to make.

Spice up your homemade burgers with a good dollop of peanut butter relish.

Feeding a crowd?  Annabel Langbein's zesty salmon dish with Nam Prik sauce is ready in 20 minutes.

It's a garden harvest special in this week's water cooler as we share tips for growing pumpkins, harvesting fruit and transforming mature lettuce into a delicious soup.

If you love flour and want to be self-sufficient, go nuts.

Nadene Hall samples New Zealand's top artisan cheese and comes away smiling.

Serial entrepreneur Pic Picot has learned that nothing pays better than peanuts.

The award-winning owners of Lonely Goat say the costs of compliance are nothing to yodel about, and explain why they are working for love, not money.

The ultimate guide to the do's and don'ts of fruit leather.

A favourite gluten-free recipe from Mary Bigg's Country Cooking School.

During our March/April 2017 issue, all subscribers (new, current and renewing) will be in the draw to win one of two Vitamix Professional Series 750, valued at $1595 each. Here is something delicious the winners will be able to create.

During our March/April 2017 issue, all NZ subscribers (new, current and renewing) will be in the draw to win one of two Vitamix Professional Series 750, valued at $1595 each. Here is a delicious smoothie recipe the winners will be able to create.

These chewy and gooey bite-size sweet treats are not only delicious, but gluten-free.

We share the apple and date cake recipe which appears on the cover of NZ Life & Leisure.

Kristina Jensen shares two fab fig recipes and the secrets for ensuring they always taste delicious.

When Loveday Why discovered she had chronic fatigue syndrome, she found the answer to good health was in her garden.

You probably shouldn't try growing mangoes if you live in the South Island but don't give up on dreams of citrus, tamarilloes and nashi pears.

Kim Donker has turned a baking hobby into a thriving home business. She shares tips for getting started without breaking the bank.

The carrot might seem like one of those boring but reliable veges, but they have a colourful past and a much brighter future in terms of health and organic growing.

Monique Fiso is one of the most innovative young chefs in Maori and Pacific cuisine, but it took a job halfway around the world for her to discover her true passion.

Kate Coughlan shares her great-great-grandmother Elizabeth Parsons'  tomato recipes (converted from pounds and ounces, of course).

Use a mild-flavoured honey, such as blue borage, in this toasted sesame version of the classic treat.