Our Food

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.

Peacherines and nectarines are peach-plum crosses, but there's some debate as to whether they are the same thing.

Turn a bean overload into three fantastic summer dishes.

Basil, parsley, rocket - use whatever greens you have growing in your garden to make this zesty pesto.

It's bright, bold, very red and packs a powerhouse of nutrients. Beetroot's distinguished, rich, purple-crimson colour alone should be a clue to its natural potency.

Many people have a dream to become artisan cheesemakers. It was 20 years in the making for Adrian and Jill Walcroft of Cartwheel Creamery, but they’re maturing nicely.

An Anglo-American couple find their adventurous spirit by swapping international careers for a Golden Bay distillery and its stock of barrel-aged rum.

Do you have borage growing in your garden? Try using the petals in this refreshing summer soup.

This burrito recipe is fast, low fuss and delicious. It is ideal for feeding a crowd at the family bach.

Surf-loving foodies Jason and Melissa Philips downsized and relocated to the Wairarapa to give their hand-rolled burrito business the best chance of catching a big break.

These date & almond balls are super easy-to-make recipe and are one of my favourites. They are delicious, bite sized, healthy snacks that I can whip up, freeze and grab when needed, and my kids love them!

Carine Claudepierre shares a dairy-free, egg-free breakfast option inspired by tapioca.

Cashew cream is an easy to make dairy-free alternative to whipped cream.