Recipe of the day
What to do with
The poor anchovy divides opinion: some find its pungency and saltiness overpowering, but these same qualities, which enable it to bring depth and interest to many dishes, also entrance its fans.→ Read more
Berry season runs from mid-November through the summer, with the last crops of raspberries, blackberries and blueberries in autumn. Jams, jellies, cordials, syrups and vinegars are some of the classic treatments for berries, but if preserving is not your thing, try some of these ideas.→ Read more
Nothing announces the beginning of summer and the Christmas season quite like the arrival of the first stone fruits.→ Read more
A few ideas for giving those turkey and ham leftovers a new lease of life.→ Read more
Clams are increasingly being seen on restaurant menus in New Zealand and are also very easy tocook with at home.→ Read more
The fig tree (Ficus carica) has a rich history with much made of its strong symbolism for fertility and abundance. Revered throughout the world, it was one of the first trees to be cultivated.→ Read more
Did you know that 130 species of fish are commercially fished in New Zealand? How many of those have you tried?→ Read more
Ginger was first cultivated in southern China and India and is still hugely influential in the cuisines of both countries.→ Read more
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