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Spring into Kōanga!

22 Oct 24

Spring into Kōanga is a seasonal celebration on Waiheke Island. It’s one of the Kai for Community projects that focus on reconnecting with true seasonal celebrations and the stories and traditions around growing, harvesting and sharing food in the Waiheke community.

Steamed eggplant with spicy sauce drizzle

22 Oct 24

This is an extremely simple dish that’s packed full of flavour. It’s great to cook during peak eggplant (aubergine) season in the garden. There's a homemade chilli oil recipe here too!

Asparagus & Lemon Walnut Crumble

20 Sep 24

The asparagus season is short, so make use of the season with a nutrient-laden crumble you can whip up in 10 minutes.

Fat Hen & Cashew Cheese Tart

19 Sep 24

A commonly foraged vegetable throughout the world, fat hen is a good source of protein, fibre, calcium, magnesium, potassium, vitamin C, vitamin A and trace elements, making this vegan tart — which uses both the seeds and leaves of the plant — highly nutritious.

A potted garden of Asian veges

14 Dec 21

Nathan Shiu has created an oasis of plenty in his steeply sloping garden on the Whangaparaoa Peninsula, including many Asian vegetables not seen in most back yards. This grandad has hit upon a great model to make gardening easier for older people while also supporting the health of the younger generation. Dee Pignéguy pays a visit to find out more.

Bounty and busyness in the summer garden

14 Dec 21

Summer gardening tips and tasks, by Diana Noonan The…

Growing together with Common Unity

14 Dec 21

Common Unity’s roots are deeply set in its community in the Hutt Valley, 25 km north of Wellington. We marvelled at everything this not-for-profit organisation was achieving: growing and distributing food, sharing knowledge and building its own solutions to the challenges faced in its community.

Taking the plunge into cold-water immersion

14 Dec 21

Immersing yourself in cold water has many health benefits, as Anne Gastinger discovers.

Organics around the world

13 Dec 21

The demand for New Zealand organic produce is growing, reflecting the global trend. Local experts share their thoughts with Melissa Reid on how the sector can scale up to meet domestic and export demands.