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What's making a splash in the world of sun protection Words Pamela McIntosh As the golden sun comes out to play so do the warnings about protecting our skin from its damaging rays. Sunscreens have come a long way since zinc oxide was used as a ‘block’

Systems in nature work together in harmony, and through permaculture we can apply the same principles to the way we farm – or grow our veggies. Words Kahu de Beer. Illustration Lisa Lodge These past few months we’ve been staying on a farm in Northland and getting

Move over mulled wine, there's a new winter red in town with a heart of darkness and incredible affordability - meet malbec  Words Joelle Thomson It’s funny how food and wine often taste delicious when you’re on holiday in exotic, remote, or rugged destinations, but they never

Good magazine talked to Auckland woman Karen Mills, a survivor of mental and physical abuse. At the age of fourteen Mills ran away from home and today, has written a book, Tasting Stars, aimed at young people of Aotearoa. Mills' goal is to give voice to the voiceless

This is the ultimate cheat’s pasta. Soft lasagne sheets folded on a plate look and taste so luxurious, and yet require little effort. You can’t go wrong with a scattering of soft cauliflower and crunchy garlic pangritata, either. Recipes and styling Jane Lyons. Photography Aimee Finlay-Magne Serves

Fermenting tomatoes isn’t just good due to its waste-minimising magic – the flavour is delicious and complex, too. If you’re short of time or fresh tomatoes, canned tomatoes would still work well. Recipes and styling Jane Lyons. Photography Aimee Finlay-Magne Serves 4 Fermented tomato sauce 6-8 soft tomatoes, cored

This Smashed Lemony Pea Fettuccine with Mint and Macadamia Nuts is a symphony of simple, fresh flavours. The smashed peas work well with fettuccine but could be paired with any other pasta. Recipes and styling Jane Lyons. Photography Aimee Finlay-Magne Serves 2-3 250g frozen baby peas zest and juice of one

Nothing says comfort like a delicious bowl of Italian fare.  Recipes and styling Jane Lyons. Photography Aimee Finlay-Magne This may sound fiddly but it really is simple and so satisfying to make. After you’ve made it once, you can have fun playing around with different flavours to

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