Our Food

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!!

A Taste Explosion at Peppers Clearwater Resort

With a menu described as a ‘gourmet tour of the region’ we delight in discovering restaurant Lume, at Peppers Clearwater Resort.

Transitioning to a Diet Richer in Plants

How to build a better relationship with food, without the stress of restrictive eating. Nutritionist Stephanie Polson explains.

Freshen up your next lunch or picnic with this simple salad-in-a-jar.

There’s very sweet corn and then there’s good corn.

All the limes grown by this Gisborne family have prickly personalities but that doesn’t stop them from being in great demand.

The difference between a good steak and a great steak is the marinade.

Tender baked eggplant pairs beautifully with a fresh, protein-packed summer salad.

Pack these for a picnic, serve them for afternoon tea or enjoy them for dessert.

This is a cheat’s ice cream that uses condensed milk and whipped cream instead of a traditional custard base.

Wait until you try this gorgeous (and very moreish) dip; it’s always a hit.

Heavenly focaccia dotted with rosemary, fresh tomatoes and double-cream brie.

Add these dips and pickled asparagus bites to your next summer platter.