Recipe | Kūmara and tofu dumplings
Simple to make and packed with goodness. These dumplings are great for stocking the freezer with, ready to whip out at short notice when mates show up for dinner. Recipe from Good Vibes by Alby Hailes.
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Articles—
Recipes
Experience the satisfaction of turning your homegrown fruit and vegetables into something delicious! Browse our collection of seasonally-inspired recipes packed with produce from your thriving edible garden.
Recipe | Lemon Curd by Mint Cakery
A classic and mouthwatering lemon curd recipe by Michelle Morfett of Mint Cakery.
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Recipe | Lemon syrup & blueberry loaf
This loaf recipe from Mint Cakery by Michelle Morfett is loaded with the perfect blend of icings and garnishes. Each flavour packed mouthful will leave you wanting more and more.
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Recipe | Brown butter & caramalised white chocolate tray bake cake
Once you have tried browning butter, you will never be able to go back! This Mint Cakery recipe by Michelle Morfett is one that may take some time and patience to perfect - but it will be sure to impress the masses.
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Recipe | Mediterranean vegetable strudel
A Mediterranean vegetable strudel by chef Wendy Morgan. She also shares a flaky pastry recipe, along with pizza sauce and basil pesto recipes.Recipe from Who Made All the Pies: The ultimate collection of pastry treats for every Kiwi household.
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Recipe | Cauliflower tart
Chef Wendy Morgan shares her Cauliflower Tart recipe, along with a recipe for shortcrust pastry.
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Recipe | Upside-down apple and polenta cake by BearLion
The ease of an upside-down cake is always a delight. If you don’t have apples, any other fruit is welcome.
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Recipe | Garlic potatoes with smashed peas, pecorino, cumin, dill + chilli by BearLion
At the BearLion Deli there was a notebook in which any of the staff could jot down a favourite salad of the week. Here’s one that made the cut.
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Recipe | Zucchini Arancini
If you are seduced into planting lots of zucchini, unsurprisingly you will have lots of zucchini to use up — this is for you.
Arancini are Sicilian and southern Italian, and a similar recipe in Rome is called suppli. This version, made purely from grated zucchini, is a uniquely New Zealand garden version.
Recipe by Bri DiMattina, from Nostrana
Recipe | Polenta & Corn Fritters
This corn fritter recipe has been one of Bri DiMattina’s family’s favourites for years. It is easy to sub in any other vegetables. Once fried, the ‘crust’ tastes a lot like popcorn, and then it’s just full of goodness.
Recipe by Bri DiMattina, from Nostrana
Recipe | Tomato Sauce — by Bri DiMattina
Bri DiMattina’s great-grandmother’s tomato sauce recipe, from Napoli. It’s one of those sauces that gets better as it ages. A bottle of this is pure gold.
Recipe by Bri DiMattina, from Nostrana
Recipe | Spinach, Leek, Zucchini & Feta Bake
This is one of those lovely mix-and-match dishes where you can use up all sorts of vegetables, herbs and odds and ends of cheese that happen to be lurking in the fridge. Recipe by Belinda Jeffery.
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Recipe | Roasted red capsicum, smoked paprika & tomato soup
Belinda Jeffery is a food writer, cookbook author and one of Australia’s most loved home cooks.
This delicious soup has the most wonderful rich colour and intense flavour, and you can feel it doing you good as you eat it.
Recipe from In Belinda’s Kitchen by Belinda Jeffery
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
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
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
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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
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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
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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.
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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!
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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!
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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.
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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.
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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
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.
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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.
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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.
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Homemade herbal tea from herbs, spices, flowers + other everyday things
To make herbal tea, select your spices, herbs or flowers, and place into a tea pot. Cover with boiling water and allow to brew for 5 minutes, before drinking warm or at room temperature. For a rough guide, use 1 teaspoon herbs/spices/flowers per 250ml (1 cup) boiling water.
Recipe by Emma Galloway, Every Day
Recipe | Rhubarb & raspberry picnic pie
When it comes to tips and inspiration for picnicking with kids, Rachel Savage is your gal. The epitome of a “cool mom” — colourful, creative and full of ambitious outdoor adventures. Rachel shares tips on picnicking with kids, plus her Picnic Pie recipe.
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