Preserve

Sassy sauerkraut

Have you heard? Fermented food is in! Try this simple recipe for delicious homemade sauerkraut. It’s easy to make, colourful and makes a great gift to enjoy with hot dogs and corned beef sandwiches. It’s an instant hit of healthy. Photography by Todd Eyre

Perky preserved lemons

A common ingredient in Moroccan and some Middle Eastern cuisines, preserved lemons add a wonderfully complex citrus note to both sweet and savoury dishes. They can be expensive to buy, yet they’re so easy to make. Photography by Todd Eyre

Jams, preserves and chutneys

Make the most of an abundance of fruit or vegetables by preserving them as jam, marmalade, relish or chutney. Extra jars of conserve also make fabulous gifts.

Leafy salad with spiced almonds & frida flowers

Mexican-style Halloween feast

Try something different for Halloween with this delicious Mexican feast inspired by that country's Day of the Dead festival

Pickled kahawai

Pickled kahawai brought to you by Taste. Part of a sustainable dining event by Taste and Lincoln University. Recipe by: Michael Smith, photography by: Jani Shepherd and styling by: Fiona Hugues.

Watermelon and rosewater conserve

This watermelon and rosewater conserve from The Australian Women's Weekly 'Made from Scratch' cookbook is a delightfully sweet perfumed jam and perfect with morning or afternoon tea.

Passionfruit curd

Enjoy this deliciously fresh and zesty passionfruit curd- the perfect accompaniment with breakfast or dessert.

Pickled beetroot

Instead of buying beetroot in a tin, why not pack a big jar of it yourself to keep in the fridge? This pickled beetroot recipe contains far less sugar than the processed stuff!