Our Food

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.

This cake is best served on the day of baking, but is still very delicious on all the days after.

While the leek is celebrated and valued overseas, it's often underrated in traditional New Zealand cuisine. Here’s how you can give it the respect it deserves.

Nicola Galloway shares her go-to porridge recipe, as well as a delicious grab-and-go breakfast snack

An award-winning peak-to-plate business run by two Marlborough brothers turns pests into prized cuisine, providing healthy protein for gourmets.

Turmeric root provides a delicious earthy flavour; ginger adds warming heat in this aromatic broth.

Gluten-Free Deliciousness with Cherie Lyden

As a coeliac and qualified nutritionist, Cherie Lyden ’s greatest joy is finding ways to create deliciousness without the magic elasticity of gluten.

Zingy citrus flavours brighten winter days and this delicious slaw.

They may grow into a tangled mess, but planting these “three sisters” together can yield an abundance of nutritious, storable food.

A blackcurrant spritzer described as “tasting like childhood” gets a grown-up twist with the addition of white spirits.