16 February
Reviving food
Transform overcooked, burnt, salty, wilted, or stale foods, into delicious triumphs with a touch of creativity and some resourceful thinking.
16 February
Transform overcooked, burnt, salty, wilted, or stale foods, into delicious triumphs with a touch of creativity and some resourceful thinking.
19 January
Batch cooking is for anyone and all types of households and is a great way to maximise your kitchen efforts and minimise food waste effortlessly.
19 October
In New Zealand, eating well doesn’t have to break the bank. By adopting a few smart strategies, you can nourish your body with nutritious meals while also reducing food…
With a little creativity, those basic and often wasted ingredients can transform into various delicious dishes, saving you time, money, and reducing food waste. Browse the recipes below for inspiration…
Do you want to try something new for dinner tonight, something a bit more exciting, guess what? You might already have all the ingredients you need sitting in your pantry….
30 June
You’ve heard all about turning stale bread or crusts and ends into breadcrumbs, croutons, or turning crusts into garlic bread chips or cinnamon sugar bread chips, turning them into bread…
Whenever we save a meal from going to the bin, that’s a win. And that is what we are celebrating this Food Waste Action Week 🍛🍕🍝 Whether it’s leftover soup, stew,…
Let’s show our food some aroha! Starting this September let’s show more love to our food, using up every bit, storing fresh produce and leftovers in the best way, and…
Seasonal produce is at its maximum flavour and available at great prices, perfect for barbecues and fresh salads in the summer. With warmer temperatures it is even more important to…
With our supermarkets displaying some produce all year round it can be a challenge to know what’s cheap and in season in spring. The good news is that in late…
It’s cold and often wet and everyone’s power bills are sky high. So what’s cheap and in season in winter when it comes to fruit and veges and which are…
Everything you need to know about lentils Lentils are one of the cheapest sources of protein you can buy at 30c per serving. They are fat free, sugar free and…
COVID 19 has taught us all that food is precious and that we can’t take it for granted. It has shown us exactly how much money we spend on dining…
With money tight for everyone around the country at the moment and limited shopping choices, eating seasonally is more important than ever. Seasonal fruit and vegetables are the cheapest to…
We have all been asked to shop normally during the lockdown. But for many people, ‘normal’ involves going to cafes, getting takeaways, popping into the supermarket for something you have…
Food rescue is an essential service under all alert levels during lockdowns. There are food rescue groups in many locations around the country who are available to collect food from…
I collect vegetable peelings, tops & tails in an airtight container in the fridge. When the container is filled, I boil them up with herbs and seasoning to make vegetable stock. This gets frozen in batches and I use it for soup or for cooking rice and other grains.
By: Kaye Gilhooley, Christchurch
Finely slice cauliflower stalks and add in stews, soups, or pies. Use the leaves in stir fries.
By: Ruth Nicholls, Cambridge
I save broccoli stalks and freeze them. When it comes time to make a large pot of soup I partially defrost the stems then grate them and put them into the soup. Or I cut them up into match sticks for stir fries.
By: Raewyn, Auckland
They contain most of the vegetable’s nutrients and fibre goodness. Most New Zealanders get around 30% of their vitamin C requirement from potatoes. They’re cheap and plentiful. They taste scrumptious….
