Our Food

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.

If you're looking for something fresh and fancy for Christmas lunch this year, give this balsamic strawberry bruschetta a go.

These zesty summer flavours are the perfect partner for microgreens.

Pumpkins are frost tender and need a long, warm growing season (at least 14 weeks) in a sunny sheltered site.

Don't reserve strawberries just for  pavlova - liven up your salads with a few colourful berries.

French-born New Zealander Carine Claudepierre shares a  dairy-free, gluten-free version of a classic Alsace Christmas recipe.

You’ll never know the joy of a truly magical-tasting pear until you grow your own.

She may have named her first craft beer after a famous lipstick, but brewer Ava Nakagawa is certainly not making beer just for the girls.

The Pitches Store chef shares his award-winning recipe for Green Tea Smoked Silver Fern Farms Reserve Beef with Beetroot Mustard.

We shared lunch this week, celebrating yet-another milestone, but we would never need a reason to sit down to Rebecca’s crackers.

These peanut butter bites are an easy sweet treat to store in the freezer.

These biscuits were described as 'the best biscuits ever'.

There is always an easy way and a hard way to do something, and Christmas cake is no different.

Starting a backyard herbal enterprise can be a viable means of earning extra cash. Donna Lee of Cottage Hill Herbs spills her secrets to success.

Kristina Jensen talks about the health benefits of almonds, how to make milk from almonds, and what to do with the leftover pulp.

This refreshing chutney makes a delicious filling for vegetarian sandwiches. It can also be used as a dipping sauce for meatballs, kebabs or crudités.

Seafood is found in abundance in Goan cuisine. The curry gets its colour from turmeric, one of the stars of the spice world, and has a hint of sweetness from the coconut.

Jen Viegas is bringing the rich and evocative flavours of Goa to New Zealand gourmets, one spoonful at a time.

Bolo de Coco is a favourite Goan  sweet treat.

This is a simple roast potato and cauliflower dish with a Goan twist.

Salted caramel is all the rage at the moment. Yet to be converted? These cookies from Bluebells Cakery and Karla Goodwin may just tempt you over the line.

New Zealand-made Zenkuro sake is ranked among the world's best.

This is a gorgeous and simple alternative to the traditional after-dinner cheese board.