SECTIONS

Frugal but fabulous

The MixJune 19

In a pod, but not like peas

They certainly looked promising, but honey locust pods failed to deliver on the talk of sweetness.
In a pod, but not like peas
In a pod, but not like peas
The MixApril 24

This is no mug’s game

Any way you slice it, the pressure is on the food budget.
This is no mug’s game
This is no mug’s game
The MixFebruary 27

Kicks like a horse

It gets right up your nose. In a good way.
Kicks like a horse
Kicks like a horse
Food & WineSeptember 26

No easy task finding right spread

The cost of living means we often feel spread too thinly. 
No easy task finding right spread
No easy task finding right spread
The MixJune 6

The calm after the trauma

There’s more to bush lawyer than the scars.
The calm after the trauma
The calm after the trauma
The MixApril 11

Tasting nature’s diversity

The variety we need in our lives is there for the taking.
Tasting nature’s diversity
Tasting nature’s diversity
Food & WineFebruary 14

Take it slowly with fermented foods

If we can encourage good microbes in our gut, we can feel a lot better.
Take it slowly with fermented foods
Take it slowly with fermented foods
The MixNovember 15

Adding value to what we grow

Chutney could provide a clue to getting out of the pickle we're in.
Adding value to what we grow
Adding value to what we grow
The MixSeptember 20

Horopito healing feeling

It might be that a time-honoured rongoa can do what all those flash pharmceuticals can’t.
Horopito healing feeling
Horopito healing feeling
Food & WineJuly 12

A super tuber’s sweet surprise

A little known root vegetable from Peru has a lot going for it.
A super tuber’s sweet surprise
A super tuber’s sweet surprise
Life & StyleMay 18

Take and make stock of scraps

If only you could find a use for all those vegetable scraps. 
Take and make stock of scraps
Take and make stock of scraps
Life & StyleMarch 22

Dealing with those garden monsters

It is the season of the annual zucchini tsunami, and Hilary Rowley has found a seriously delicious way to use a whole shipload of these prolific beasts.
Dealing with those garden monsters
Dealing with those garden monsters
Life & StyleDecember 22

Ngaio makes a magical potion

A little rongoā can take the itch and slap out of holiday time.
Ngaio makes a magical potion
Ngaio makes a magical potion
Life & StyleOctober 29

A cabbage that keeps on giving

Collard greens have spread around the world.
A cabbage that keeps on giving
A cabbage that keeps on giving
Life & StyleJuly 16

Tastebuds go wild and free

These lesser alliums are a tasty alternative.
Tastebuds go wild and free
Tastebuds go wild and free
The MixJune 25

Soap growing on trees

It’s nuts how easy it is to clean up.
Soap growing on trees
Soap growing on trees
The MixDecember 25

The season’s creamy surplus can be pure gold.

The season’s creamy surplus can be pure gold.
The season’s creamy surplus can be pure gold.
The season’s creamy surplus can be pure gold.
The MixOctober 30

A route out of caffeine dependence

Never mind weeding the dandelions. Plant a few extras and become your own brewmaster.
A route out of caffeine dependence
A route out of caffeine dependence
The MixAugust 28

From little acorns

The prolific oak tree can be quite the staple, as long as you get to its acorns first.
From little acorns
From little acorns
The MixJuly 10

Dinner wrapped up in box

 You can save power while serving up a hot meal, writes Hilary Rowley.
Dinner wrapped up in box
Dinner wrapped up in box
The MixMay 8

Black gold for the garden

It feels counterintuitive, but some charred remains might be the best thing for our gardens, writes Hilary Rowley.
Black gold for the garden
Black gold for the garden
The MixMarch 13

Wine of a more familiar terroir

Hilary Rowley raises a glass to traditions handed down.
Wine of a more familiar terroir
Wine of a more familiar terroir
The MixDecember 19

Eating back the seaweed tide

There’s a Japanese delicacy on the rocks, writes Hilary Rowley.
Eating back the seaweed tide
Eating back the seaweed tide
The MixOctober 24

Pulses bring the garden alive

I’m trying to grow as much of the food we need in our backyard garden and have found that it's relatively easy to grow enough vegetables for a year, with a bit of strategic in-season eating and freezing or preserving.
Pulses bring the garden alive
Pulses bring the garden alive
Food & WineAugust 29

Kernels of a good idea

Now is the perfect time to start growing  flint corn from seed so you can make polenta and tortillas, writes Hilary Rowley.
Kernels of a good idea
Kernels of a good idea