Our Food

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.

A young entrepreneur from Great Barrier Island is tasting success from his own bitter medicine

Former MasterChef judge Simon Gault’s diabetes diagnosis is a 'sauce' of inspiration for a new food venture and at his restaurant Giraffe where he serves veggies grown in his own garden .

Water cooler: fun with soap, why NZ avocados are very special, and chicks for Ag Day

NZ avocados are particularly special, with double the amount of vitamin B6 and 20 per cent more folate than those grown in other parts of the world.

This cold summer soup, made with kvas, is Russia’s answer to gazpacho.

A Christchurch-based couple who met in Russia had a gut feeling a tasty new probiotic would be a hit in New Zealand. They were right

A fruity breakfast treat for when you want to impress.

Take your cheese board to the next level with this onion marmalade recipe.

A flagship venture in the forests of Southland and Otago aligns commercial interests with conservation ideals

This recipe is from Luke Adams at Caffe L’affare in Auckland

Switch breadcrumbs for quinoa for a gluten-free version of fried chicken.

Whether home-made or custom-designed, having a large covered area in our climate enables us to extend our range of growing times and species.

Kelly Farrimond's Poor Man's Orange marmalade is a reduced sugar version of a family favourite.

Maureen-Ann Farrimond's Pineapple Fruitcake is a family favourite.

A little experiment with a superfood has turned into a win-win business for a young farming couple.

This Korean fermented cabbage dish has many health benefits.

Try fermenting beetroot to add to your next burger or salad rather than opening a can of the sliced stuff.

From kombucha to kimchi, sauerkraut to sourdough, kefir to kashk, the fermentation bug is catching because it’s tasty, easy and good for you.

This yummy berry and apple cake can be served warm like a pudding, or cold with lashings of yoghurt.