This Quintessential New Zealand candy is a holiday baking (and gifting!) staple. Originally based on a recipe from the Edmunds cook book.

Handmade meatloaf of beef and pork. Free-formed loaf yields more crispy crust. Herbs, bacon and peppers send it uptown!

Perfect for any time of the day, Bacon & Egg pie is a delicious, filling meal you can throw together in a snap and eat right away, or freeze for …

Originally from the Culinary SOS Column of the LA Times- Joans on Third recipe.  “Both sweet and citrusy-bright, with fresh lemon curd over a rich shortbread crust.”

These tasty buttermilk pancakes were a Sunday staple growing up.  Each recipe makes 36 4-inch cakes.

Tender, melt-in-your-mouth shortbread cookies from a New Zealand family recipe.

A Kiwi favorite, these Meat Pies fit in your palm and warm up your belly.  Use a simple store-bought pastry dough or make your own, and fill them with the …

The perfect flakey and fluffy breakfast biscuit.  Serve warm with butter and jam, or smother them in country gravy.

This versatile scone (“scawn” – not “scone”) recipe is a family and friend favorite.  Make them plain, savory, or sweet with only a slight tweak-  serve them warm and fluffy …

Easy, hand-mixed recipe makes very moist, slightly heavy banana nut bread.  Serve sliced with butter, or bake in cupcake liners to turn into muffins.