A new report by Beef and Lamb NZ sheds fresh light on the role that regenerative farming could play in growing our primary sector exports. The news is encouraging. Conducted by US food researcher Alpha Food Labs, the report shows that ‘conscious consumers’ in Germany, the UK and the US
A world-first study from Edith Cowan University (ECU) has found whole fat milk is just as good for children as low fat. The research, published
As World Iron Awareness Week ends, New Zealand Pork is reminding Kiwis of the many benefits of enjoying New Zealand pork as part of a
With the hospitality industry hobbled by the prolonged shutdowns, Kiwis are being encouraged to support their favourite venues with better table manners. Restaurant no-shows have escalated since
The hospitality industry has been hit hard by Covid 19 and the government will only stop lockdowns when over 90% of the New Zealand population
NIWA scientists and the Northland-based Kahukuraariki Trust Board are investigating whether Aotearoa New Zealand’s long defunct rock oyster industry can be revived by using modern
Kiwis are being encouraged to try a new cheese this month to celebrate New Zealand Cheese Month. A regular event on the country’s food calendar,
The Feed is a group of publishers, writers, chefs, spirits ambassadors, broadcasters and environmental champions who care about telling New Zealand’s food stories. We just love talking about the thing we love - food!
A quick stir-together pudding that bakes to gorgeous soft and pillowy deliciousness. Serve with lashings of ice cream or cream – or both! Serves 6
Recipe: VICKI RAVLICH-HORAN | Images: ASHLEE DECAIRES A cross between cacio e pepe and carbonara, this is a super satisfying pasta that you can whip up at a
These frugal vegetarian sausages originated in Wales during the second world war when meat was scarce. The key to making them tasty is a flavoursome, sharp
