Propagating plants: How to propagate perennials by division
Dividing perennials is an easy and cost-effective method of propagation. It’s also a key strategy for maintaining the health and vitality of your perennials.
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Here, you’ll find stories that explore and celebrate the beauty of places and people found within green spaces. Plus, loads of practical gardening advice and how-tos.
11 Annuals for Spring: Colourful Blooming Flowers for Spring
As we leave the frost of winter behind, and breathe in the fresh, pollinated air of spring, adding some spring-flowering annuals will refresh your garden for this lively season ahead.
Growing Potatoes: How to Plant, Grow & Harvest Potatoes
We’ve put together a potato growing guide with essential steps and know-how to successfully plant, grow and harvest your very own potatoes in your home garden. Let's dig in!
How Chelsea Thorpe blends landscape, creativity & comfort | Black House Studio
Then came the newly built accommodation studio. Set against the backdrop of Gisborne’s landscapes, Black House Studio goes beyond the conventional notion of accommodation. ...
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How to Grow & Care for Peonies
PAEONIA (Peony / Peony rose) — A spring flowering staple. The timeless allure of peonies makes them a brilliant choice for your garden. If you follow the right advice, growing peonies should be an easy and rewarding undertaking.
Recipe | Lemon Curd by Mint Cakery
A classic and mouthwatering lemon curd recipe by Michelle Morfett of Mint Cakery.
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Recipe | Lemon syrup & blueberry loaf
This loaf recipe from Mint Cakery by Michelle Morfett is loaded with the perfect blend of icings and garnishes. Each flavour packed mouthful will leave you wanting more and more.
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Recipe | Brown butter & caramalised white chocolate tray bake cake
Once you have tried browning butter, you will never be able to go back! This Mint Cakery recipe by Michelle Morfett is one that may take some time and patience to perfect - but it will be sure to impress the masses.
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Flavours From My Italian Kitchen Garden: Bri DiMattina
Recipe developer and gardener Bri DiMattina’s book, Nostrana, sets out to rekindle the joy of the home garden and kitchen. Nostrana means homegrown, ours; growing food with the intent of sharing it with others.
In this interview Bri shares her keys to starting and enjoying the edible garden journey —
Recipe | Zucchini Arancini
If you are seduced into planting lots of zucchini, unsurprisingly you will have lots of zucchini to use up — this is for you.
Arancini are Sicilian and southern Italian, and a similar recipe in Rome is called suppli. This version, made purely from grated zucchini, is a uniquely New Zealand garden version.
Recipe by Bri DiMattina, from Nostrana
Recipe | Polenta & Corn Fritters
This corn fritter recipe has been one of Bri DiMattina’s family’s favourites for years. It is easy to sub in any other vegetables. Once fried, the ‘crust’ tastes a lot like popcorn, and then it’s just full of goodness.
Recipe by Bri DiMattina, from Nostrana
Recipe | Tomato Sauce — by Bri DiMattina
Bri DiMattina’s great-grandmother’s tomato sauce recipe, from Napoli. It’s one of those sauces that gets better as it ages. A bottle of this is pure gold.
Recipe by Bri DiMattina, from Nostrana
