Our Food

Renowned foodie Tina Duncan distils her 60 years of cooking (thus far) in a new cookbook.

Chicken thighs stuffed with aromatic harissa, almond and apricot, rolled and wrapped in bacon, result in a succulent, full-flavoured festive showstopper.

Because nothing says Christmas cheer quite like chocolate.

It just wouldn’t be Christmas without fresh berries adorning the desserts on the table.

Kick off a celebratory meal with an easy yet impressive starter.

Rebecca Stewart explores the best ways to maximise food production on the block.

Nicola harvests treasures from her own garden as well as her sister's to make this summer picnic-perfect afternoon tea.

The Veal Deal with Pearl Veal

Where others saw the issue of bobby calves in the dairy industry as a serious concern, Alan McDermott and Julia Galway saw opportunity. To produce world-class pasture-raised veal.

Party Plates with Michael Van de Elzen

With the summer entertaining season upon us, Kiwi chef Michael Van de Elzen has us covered with these delectable dishes – the perfect inspiration when it comes to ‘bring a plate’ dining.

Easy and timeless ways to get the best out of your asparagus crop.

Green carrot tops (sometimes called carrot greens or carrot fronds) are full of flavour and nutrition and very easy to use.

Jane Bellerby's zingy side perfect for any savoury dish.

This loaf makes a fantastic breakfast, lunch box filler or afternoon snack.

Nicola welcomes broad bean season with a delicious spring snack.

Chock-full of good stuff, this salad is a potluck winner.

This is the only way to make burger patties.

In celebration of legume season, Angela Clifford shares the ins and outs of growing these fantastic crops.

Earthy mushrooms combine with sweet, caramelised onions to make a moreish dip.

Scoop’d: Where to find the best ice cream and gelato around New Zealand this summer

You've got all summer to make your way through the best ice creams the country has to offer.

Her business has outgrown its original pandemic-proof online-only model into bricks and mortar retail, with a commercial kitchen and 17 staff.

A staple sauerkraut loosely inspired by kimchi.

When you have an abundance of lemons, preserve them in salt and add a versatile burst of flavour to many dishes all year round.

Embrace the festive season with this keto take on a Christmas staple.

The gin experts at Blackwell & Sons answer our pressing questions on martini-making

Because as a group of New Zealand writers and creatives discovered, we all have a pavlova tale to tell.

A refreshing summery kombucha that can be turned into delicious ice blocks.

Nicola makes the most of the short and sweet asparagus season.

For Angela Clifford and her family, living on The Food Farm has been about appreciating the wonders of food and nature. Strawberries have been a key part of the journey.

This warming, nutritious soup is cheap, cheerful and easy to make.

Grant Allen shares his roast kūmara recipe, which is topped with dollops of a sour cream dressing.

One woman’s bid to replicate the old-fashioned nut brittle of her American youth has landed her a faithful Kiwi following.

There’s not much you can’t do with this beloved orange vegetable.

Nicola talks about the importance of shopping local and the deliciousness that comes with it.

A wholesome salad that combines good-for-you greens with nutty quinoa and a zesty dressing, perfect with roasted game.