Our Food

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.

Mt Eliza raw milk cheese has been described by one foodie as like watching colour television after years of black and white.

Try these gluten-free alternatives to a standard wheat-based pizza crust.

Wellington tea maker’s three herbal blends are led by gut instinct, ensuring what’s tasty also nurtures body and mind.

More than half the food thrown out by Kiwi households could be eaten.

These cacao bliss balls are a yummy sweet treat - without the guilt.

A Havelock North's desire to support  Pacific Island farmers has led to sweet business success.

Urban eco warrior, DIY enthusiast and experimental cook, Jessica Rose finds herself in a pickle.

Going organic was a pragmatic decision for the owners of Bellbird Winery.

For organic month, Kiwi firm, All Good Organics shares with us a recipe for delicious banana bread waffles and whipped coconut cream

A personal quest for work/life balance is at the core of a new restaurant and wellness centre run by a top chef and his yogi wife.

This delicious wheat free bread takes a little planning but is easy to make.

Leeks are a vegetable that Kristina loves and hates, and then she gets baking.

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.