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Books

Books, How-to, People

How to: Create a Thriving Edible Backyard — Kath Irvine

Kath Irvine is a renowned organic gardening and permaculture expert and author. Through her writing and consults, she helps people create productive, beautiful and, most of all, easy gardens. In this interview, Kath shares her gardening wisdom, including the importance of starting small, slowing down, taking notice and following your intuition.

Planting in guilds: Permaculture guild combos

A guild is a team of plants that support, protect and nourish each other, working together for the benefit of all. A guild creates stability and best health because the variety of plants above brings a variety of roots and soil life below.

Christall Lowe: Our life of kai

Christall Lowe (Ngāti Kauwhata, Tainui and Ngāti Maniapoto descent) is a Manawatū-based food stylist, photographer and recipe developer. In this interview Christall shares what was behind the creation of her book — Kai: Food Stories & Recipes From My Family Table, along with stories of her wider family’s plentiful edible garden, and the effect of nature has on her creative practice…

Recipe | Pretty Slaw with Pomegranate & Beetroot

This slaw makes a regular appearance on our catering menu and is a nice easy slaw to whip up for a large gathering or a festive feast.

Recipe from RIPE: Thought for Food

Recipe | Green Soba Noodle Salad

A bountiful vegan salad loaded with greens, this salad can also be served up warm as a meal.

Recipe from RIPE: Thought for Food

Zoë Field’s flower-filled life | Field of Roses

Zoë Field of Field of Roses runs a flower farm and floral design studio with her mother, Sue Field, just outside of Gisborne, New Zealand. Inspired by her flower-filled life, Zoë has released her debut book that celebrates the joy and beauty of flowers throughout the seasons.

Read an excerpt from the book: Lost & Found and learn about Zoë’s life as a flower farmer and florist —

End of summer chow-chow - Kai,

Recipe | End-of-Summer Chow Chow — by Christall Lowe

This recipe is a great way to use up all the veges in an exploding garden, or veges that are cheap to buy at the end of summer. Anything goes, really, as long as you get the base right.

Recipe by Christall Lowe, from Kai

feijoa ice cream recipe

Recipe | Feijoa ice cream by Christall Lowe

During the height of feijoa season in autumn, feijoa ice cream is a delicious way to use up some of the fruit! Recipe by Christall Lowe, from Kai

Kachori: Pea Pastries

Recipe | Kachori: Pea Pastries

Kachori come in spheres or disc shapes depending on who is making them. This recipe is for the kachori to be stuffed with a pea filling. Recipe by Urvashi Roe, from Biting Biting: Snacking Gujarati-Style

Reveya: Peanut-Stuffed Baby Aubergines — Recipe by Urvashi Roe

Recipe | Reveya: Peanut-stuffed baby aubergines

“I never liked aubergines at school. They were always dense, oily and tasteless, whereas at home my mother would stuff them with crushed peanuts, cumin and tomatoes to make these 'reveya' which I couldn’t eat fast enough.” Recipe & words by Urvashi Roe

After Hours Stylist | Kate Williams

Books, Gardens, People

Through the seasons in Kate Williams’ Canterbury garden | The After-hours Stylist

Kate Williams, known as The After-hours Stylist, lives with her family on a lifestyle block in Canterbury, where she is kept busy with running floral workshops, and looking after her extensive 5 acre garden.

Recipe | Pumpkin, lentil, avocado & roasted lemon oil

This salad is such a winner, and is a perfect example of how everyday pantry staples can be transformed into something incredible. Recipe by Two Raw Sisters, from SALAD.

Recipe | Lemony broccoli, pea and ginger brown rice with toasted cashews and sticky sultanas

With ingredients suited for Spring, Autumn and WInter, this gluten free stir-fry recipe by Vanessa Clarkson is full of flavour and perfect for a simple and delicious weeknight meal for busy families!

Recipe | Roast potatoes, cherry tomatoes & sprouting broccoli with caper pesto

A gorgeous recipe by Vanessa Clarkson that can be served either as a side or bulked up to make a whole meal. Perfect for summer, spring and autumn!

Recipe | Pumpkin farrotto with crispy shredded kale & sage

Farrotto is a traditional Tuscan risotto that uses Farro instead of rice. This recipe by Vanessa Clarkson is best enjoyed in autumn/winter and is packed full of seasonal vegetable goodness.

Recipe | Roasted vegetables + miso tahini salad

The miso tahini dressing used for this salad is the best dressing ever - it will turn any boring salad into an incredible one. Recipe by Two Raw Sisters, from SALAD.

Recipe | Roasted Brussels Sprouts, Caramelised Onions + Tahini

This salad uses three of the Two Raw Sisters’ (Margo & Rosa Flanagans’) favourite, most-used winter ingredients.

Recipe by Two Raw Sisters, from SALAD

Designing Your Vegetable Garden | The Best Place for a Garden

Determining the location of your garden is probably the most significant decision you will need to make. Where you choose to establish your garden is going to determine its success and ease of maintenance.

— Extracted from The Abundant Garden by Niva and Yotam Kay

Tomato Pilaf with Black Lentils and Caramelised onion

Recipe | Tomato pilaf w/ black lentils + caramelised onion

This delicious and nutritious almost-one-pan-meal was inspired by Turkish tomato pilaf and Mujadara, a tasty combination of rice, lentils and onions found throughout the Middle East.

Smoky carrot + black bean tacos w/ corn + jalapeno salsa

Recipe | Smoky carrot + black bean tacos w/ corn + jalapeno salsa

I love those family meals where you can set out everything in the centre of the table and everyone helps themselves. Tacos are perfect for this style of eating. Recipe by Emma Galloway, from Every Day.

Orange, hazelnut + coconut bircher muesli by Emma Galloway

Recipe | Orange, hazelnut + coconut bircher muesli

This bircher muesli is the perfect make-ahead meal. With the goodness of coconut yoghurt, protein-rich chia, toasted hazelnuts and orange, it’s packed full of flavour and is super-quick and easy to make.

Books, Guides, Recipes

Homemade herbal tea from herbs, spices, flowers + other everyday things

Making infusions of spices is an ancient Ayurvedic practice. Emma Galloway shares her favourite combinations and their healing properties.

Easy, Every Day Recipes — by Emma Galloway

According to recipe developer and blogger, Emma Galloway, everyday food should be quick and easy, using readily available ingredients and simple techniques. Emma’s latest cookbook, Every Day, contains a range delicious and adaptable gluten-free and vegetarian recipes including nourishing breakfasts, snacks, baking, easy weeknight meals and desserts.

Plant Types — Perennials, Annuals & Biennials

Having a broad understanding of plant types will unlock your creativity and pathways to further knowledge. Learn about the difference between perennials, annuals and biennials…

— Extracted from Petal Power by Julia Atkinson-Dunn

How to grow Verbena bonariensis

VERBENA BONARIENSIS — A tall airy perennial with long cylindrical stems, sparse leaves and tightly clustered violet flowers. Written by Julia Atkinson-Dunn, Petal Power

Plant profile | Tītoki (Alectryon excelsus)

John Dawson’s guide to one of New Zealand’s unique native plants - Tītoki.

Plant profile | Pōhutukawa (Metrosideros excelsa)

John Dawson’s guide to one of New Zealand’s unique native plants - Pōhutukawa.

Plant profile | Kawakawa (Piper excelsum subspecies. excelsum)

John Dawson’s guide to one of New Zealand’s unique native plants - Kawakawa.

Regenerative living | An interview with Niva and Yotam Kay of Pakaraka permaculture

Niva and Yotam Kay of Pakaraka Permaculture in Thames are a couple of the conscious entrepreneurs featured in the book: Wild Kinship.

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© 2026 Sage Journal Ltd. All Rights Reserved

© 2026 Sage Journal Ltd. All Rights Reserved