Our Food

Martini magic: The key elements to making a truly excellent gin martini
The gin experts at Blackwell & Sons answer our pressing questions on martini-making

Four New Zealanders reflect on the treasured pavlova
Because as a group of New Zealand writers and creatives discovered, we all have a pavlova tale to tell.

Recipe: Apple Mint Kombucha
A refreshing summery kombucha that can be turned into delicious ice blocks.

Nicola Galloway: Flash-Cooked Asparagus and One-Jar Aioli
Nicola makes the most of the short and sweet asparagus season.

Why strawberry season is a favourite on The Food Farm
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.

Recipe: Ethiopian Carrot and Peanut Soup
This warming, nutritious soup is cheap, cheerful and easy to make.

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

The classic American candy taking Christchuch by storm
One woman’s bid to replicate the old-fashioned nut brittle of her American youth has landed her a faithful Kiwi following.

Nicola Galloway: Slow-Roasted Hazelnut Milk
Nicola talks about the importance of shopping local and the deliciousness that comes with it.

Recipe: Kiwi Red Quinoa & Chickpea Salad
A wholesome salad that combines good-for-you greens with nutty quinoa and a zesty dressing, perfect with roasted game.

This Grapefruit & Campari Sour is fit for a celebration
This cheerfully coloured aperitivo is the ideal appetite-sharpener.

New Zealand’s top cheese stores for 2023 have been crowned
From bustling supermarkets to cosy rural delis

Two friends are creating a buzz with their ancient tipple
A honey obsession led a Canterbury beekeeper and his childhood friend to create an unorthodox golden libation picking up plenty of glittering gongs.

Recipe: Slow Roasted Lamb with Black Olives and Red Onion
Take roast lamb to new heights with a black olive, red onion and date crust.

Spring inspiration for using up a garden lemon glut
How to take advantage of the abundance of spring lemons.

Recipe: Limoncello Spritz
Limoncello mixed with Prosecco and soda water, garnished with a sprig of honey-spiked rosemary — sunshine in a glass.

The many pros of supporting the local grain economy
Why purchasing from other local growers will help your community food systems become as sufficient and diverse as possible.

And the winners of the NZ Ice Cream and Gelato Awards are....
From boutique stores to commercial ventures, ice creameries from around the country have taken out the top gongs at this year's awards.

Tohutohu tao kai (Recipe): He pihikete whetū (Star biscuits)
Learning a little more te reo Māori just got easier (and more delicious).

Recipe: Ginger-Macerated Orange Salad with Brown Sugar Vanilla Labneh
An easy yet surprisingly sophisticated dessert that can be adapted to any soft fruit.

Recipe: Greek Yoghurt with Granola, Fresh Fruit, Honey and Cinnamon
Making your own granola is always worth it.

Recipe: Indulgent white wine butter mussels with French fries
A deliciously indulgent take on a European classic.

Recipe: The Best Vegetarian Lasagne
Although lasagne recipes can be fiddly, there is a reason this cheesy delight is called ‘the best’.

Recipe: Tomato & Garlic Confit Soup with a Cheese Toastie
There is nothing more comforting than a big bowl of soup with some carbs on the side.