Our Food

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.

Panna cotta is easy to make, can be made in advance and is very refreshing after a heavy meal.

A sweet and crispy way to enjoy your harvested elderflower.

A super-simple and super-delicious addition to your Christmas lunch.

This recipe serves 4, but it's so good you'll want to eat it all yourself.

A colourful and warm salad to enjoy for a light lunch, or as a delicious side.

Chop, chop! Making this salad is a meditative task for busy minds.

Stumped on your Christmas centrepiece? Try one of these decadent treats.

This simple Mexican street food dish transforms basic BBQ corn cobs into a delicious delight.

Genetically diverse crops, though inefficient economically, are like insurance when environmental changes or disease strikes.

Elderflower cordial and lemons make a mean marmalade.

A light and lovely cake perfect for morning tea.

This gourmet version of a classic sweet makes a great homemade Christmas present.

By making the crust and veggies the day before, this stunning tart can be easily thrown together before a shared lunch or dinner.

Bursting with summer stonefruit and cream, a good roulade is a thing of beauty.

These canapés are little bursts of red, white and green.

Large, lacy, creamy white clusters of elderberry flowers are a pretty sight and a delicious find.

The chocolate biscuit base, a creamy chocolate centre and glossy boysenberry jelly will be a winner with your whānau.

If you love a rich, silky-smooth cheesecake, then this is the dessert for you.

Recipe: Lemon & Raspberry Zuccotto

Here’s a tangy, fruity take on the Italian classic, designed to keep the cook stress-free.

It’s no wonder Josh Hill’s pigs produce melt-in-the-mouth cured meats, feasting as they do on a diet of Canterbury sunshine and homegrown chestnuts.

This is a lovely way to sneak some more greens into your diet, especially if you have kids who aren’t so keen on salads.

A beautiful, fizzy mocktail you can make with frozen or fresh strawberries.

Buttery filo snails filled with crumbled feta, paneer and spinach.

Summer Day Recipes wth Ironclad Co.

Designed to do the heavy lifting for you, we put the Ironclad Co. cookware range to the test to inspire and delight your taste buds for the entertaining season ahead!

Loving the Rush – Amber Doig

From the first time she picked up a knife as a kid in New Brighton, Christchurch chef Amber Doig has found happiness creating food others will enjoy .

The raspberry chia jam is a game-changer in this classic slice.