Blogs

Summer is here, and that brings with it kamo kamo or kumi kumi season.  They are a type of squash traditionally used by Māori, kind of like a marrow with a touch of pumpkin. 

Sometimes we see recipes that look delicious but might not be as healthy as they could be.  Below is a case study which shows how one recipe has been altered to make it healthier and to make it appropriate for provision in schools.

Reducing the salt content of meals sold in restaurants, bars and cafes is an important job for all chefs.  Below we discuss why and give you some handy hints on how to go about this task.

Canned vegetables can be handy and nutritious ingredients in your cooking but some can be high in salt.  Read further to find out how you can minimise the amount of salt you consume from these sources.

We have a great selection of catering recipes on our website which is continually being updated and added to.  There is a growing number of recipes on the website developed with caterers in mind.  You can select the yield that best suits your needs and the ingredients list will update to match.

What percentage of your income do you spend on food?  The latest research from Regional Public Health in Wellington reveals what low-income families need to spend to have a no-frills healthy diet.

Finding ideas to make healthy lunch boxes can be tough, read on to find out great ways to make healthy lunches for your children.

Here's our take on the NEEDN'T food list, released by University of Otago researchers.

It’s been quite year for super-chef Nadia Lim who’s nailed one huge challenge and is now facing another - training for her first half marathon.