Our Food

The fabulous walnut is a tasty treat for the home orchard owner, or a potential future crop with New Zealand’s climate meaning we can produce high quality nuts.

This tree species survived the annihilation of dinosaurs and is still a garden favourite and makes a good cuppa too.

In 2005, a city-living couple from Canada decided to try eating only food grown locally within a 100 mile radius of their home.

A canny Central Otago winemaker gives Pinot Noir some good city legs.

If you've ever wondered how people win pumpkin-growing competitions, get ready for some seriously strange gardening.

Kristina  Jenson brews up some great beer-based recipes, including a fabulously decadent chocolate cake.

Don't overlook this gourmet low calorie vegetable. Jenny Somervell shares three tasty parsnip recipes.

When she began she thought $100 was a good day's takings, now Brownwyn Lowe is helping hundreds of people cure the symptoms of stress.

Don't throw away your banana peels, they are the secret ingredient in this cake.

What happens to your body when you eat chilli and how do you put out a chilli fire in your mouth? Jenny Somervell answers these burning questions.

This edible flower cheesecake tastes as good as it looks.

A South Auckland grower shares the secrets of her edible garden.

New Zealand has a good climate for growing tea. Here's our guide to making the perfect cuppa from garden to table.

This simple no-knead baguette is perfect for beginners.

Gather rosehips and rhubarb to make this yummy winter jam.

Brush up on your plucking skills for duck shooting season.

Make these truffles even when passionfruit is out of season.

Pantry adventurer Duncan White shares this gluten-free alternative to this afternoon tea classic.

Easy to grow and delicious, beetroot are a versatile vegetable in the kitchen.

Does a cup of tea taste better with Jersey cow milk?

A Waikato farming family takes the cow by the teats and markets its own jersey milk.

Vanessa Hayes, aka the Nut Lady, is on a mission to establish a nut industry for Maori on the East Coast.

There isn’t anything else you could grow this easily that tastes this good.

How to cook with a tagine

The accidental inheritance of a tagine has meant more food experiments for Jenny Somervell and Chef Ken.

From a crop of potatoes to a booming enterprise

Starting with a single crop of potatoes, a Gisborne farmer has created one of New Zealand's largest and most innovative horticultural businesses.

NZ Life & Leisure editor Kate Coughlan has been making this delicious chutney for more than 30 years.

Turning Japanese: brewing sake in Queenstown

There's a new sake brewery in Queenstown. How it got there involves three middle-aged men, helicopter honeymoon flights, rugby and karate all knitted together.

This recipe from Little Poms is made with a kaleidoscope of vegetables from Cultivate Christchurch’s gardens.