Our Food

Easy to make in advance, the cooked pears can be chilled in the spiced red wine until just before serving.

Outstanding NZ Food Producer Awards 2023: Congratulations to this year’s medal winners

It’s time to celebrate great New Zealand food products.

Celebrate the last days of summer and whip up this homemade cobbler with fresh or preserved peaches.

Welcome guests at your next dinner party with this warming winter cocktail.

Love polenta but hate standing and stirring it over a hot stove? This hands-free method is the answer.

A light and creamy (yet moreish) snack.

Seawater and sun are all James Moore needs to create his mineral-rich products.

When the harvest is big, but you’re not a fan of making jam or chomping fruit leathers, try this method for the perfect bite.

Turn a glut of capsicums into a selection of addictive spicy sauces that will add flavour to your meals all year.

A weekend hobby led a couple to create an award-winning range of drinking chocolates from minimal ingredients.

There are plenty of edible wild plant foods in the NZ countryside, if you know where to look and what to look for.

Off-Piste founder Jade Gray says its products are 100 per cent plants, 45 per cent protein and zero per cent “BS”.

Why the tomato is this small-scale farmer’s greatest success

Angela Clifford shares wisdom from her family's organic, permaculture-based, self-sufficient small farm.

A no-fuss, easy-to-make, blueberry-chia seed jam fills this unique cake.

Research into home cooking chicken shows you need to dig deeper to ensure it's safe to eat.

This classic loaf will always be a hit.

A homely dish that can be enjoyed on warmer or colder nights.

Recipe: Mixed Mushroom Ragù with Parmesan & Parsley Gremolata

Use a combination of mushrooms — from cute baby buttons to meaty portobellos.

Sorbet is a simple, healthier version of ice cream and works really well with berries.

A Mediterranean-inspired salad packed full of herbs and root veggies.

This is a corn chowder like no other.

This is a great breakfast combination for sharing.

This is an excellent fusion of a traditional baked kūmara and a lovely Indonesian dish.

Two Dunedin women found a clever and tasty solution to help combat food waste: they raise spirits from bread.

Pair these decadent poached plums with custard or ice cream.

Make this crowd-pleasing, bring-a-plate salad in advance.

This lamington cake recipe takes the Kiwi baking classic to the next level.

Celebrate a successful blackberry-foraging mission with these vibrant cocktails.

Adding herbs and spices lift a dish's taste and can help improve your mood.

If the weather turns sour, cook these spiced kebabs in the oven under the grill.

Mix some Māori boys with mānuka honey and sparkling water and the result is a young business showing effervescent results.

A deceptively easy dessert with cheat's ice cream and four-ingredient coconut biscuits.

Scattered walnuts beneath the plums adds a lovely crunch to this tart.

Maximum Flavour, Minimum Fuss

Resident latitude chef Samantha Parish knows what it is like to be busy, and in her new cookbook Cook Me she takes 30 dishes and presents each one three ways to create 90 lip-smacking recipes designed to carry you through those days when you need to slap it together, as well as those where you have the time to play the long game. Here is a sneak peek into two of her chapters ... enjoy!!