Our Food

Nicola Galloway: Whole-Egg Lemon Honey

Our resident food blogger Nicola Galloway has penned a lemon honey recipe that bucks tradition — using whole eggs and actual honey as sweetener.

This cheerfully coloured aperitivo is the ideal appetite-sharpener.

Adding Limoncello to the syrup makes this cake ultra-decadent.

New Zealand’s top cheese stores for 2023 have been crowned

From bustling supermarkets to cosy rural delis

A honey obsession led a Canterbury beekeeper and his childhood friend to create an unorthodox golden libation picking up plenty of glittering gongs.

Take roast lamb to new heights with a black olive, red onion and date crust.

How to take advantage of the abundance of spring lemons.

Recipe: Keto Sticky Asian Pork Belly

Serve this moreish sticky pork with rice or greens.

A keto-friendly take on a bakery classic.

A Little Bit Naughty

With summer upon us what better time is there to get kitchen-creative and indulge in some brunchy delights from Christchurch’s own viral culinary queen Kitty Williams – known for her viral posting of a ham and cheese scroll recipe during the national lockdown of 2021.

Skillfully Simple – Earl Restaurant

Tom Newfield, founder of Christchurch’s iconic Earl restaurant , is passionate about creating a relaxed vibe for his diners, with an ethos that dining out should be about atmosphere, service and wine, as well as exceptionally good food.

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

Why purchasing from other local growers will help your community food systems become as sufficient and diverse as possible.

Even the kids will eat their leeks with this one.

From boutique stores to commercial ventures, ice creameries from around the country have taken out the top gongs at this year's awards.

Because nobody has time for kneading.

Learning a little more te reo Māori just got easier (and more delicious).

An easy yet surprisingly sophisticated dessert that can be adapted to any soft fruit.

Making your own granola is always worth it.

A deliciously indulgent take on a European classic.

Although lasagne recipes can be fiddly, there is a reason this cheesy delight is called ‘the best’.

There is nothing more comforting than a big bowl of soup with some carbs on the side.

Grab a scoop: NZ ice cream and gelato award-winners announced for 2023

Thick slices of rye bread support this tender, slow-cooked goat shoulder.

The ins-and-outs of one of the most popular culinary lifestyles in the world.

The ultimate starter for the cheese-lovers in your life.

When it’s cold outside, we always crave a shepherd’s pie — but with a bit of extra kick, right?

Nicola Galloway: Chocolate Almond Butter

Nicola makes her version of a decadent classic - chocolate spread.

It's always helpful to have a couple of hot sauces on hand.

A modern, zingy take on the iconic Kiwi bakery treat.

Al Brown reimagines the classic kaimoana.

Larb is traditionally made with ground meat, but this version uses tofu, and stuffing the larb into roasted whole kūmara makes it a filling main.

Recipe: Cilbir Eggs with Curry Leaves & Saffron Yoghurt

The combination of creamy yoghurt, spiced butter and runny yolks is simple yet oh-so satisfying.

We talk to Great Kiwi Bake Off champion Alby Hailes about his latest cookbook, Good Vibes.