Be in to WIN a YEAR's Supply of Best Foods Vegan Mayo

*COMPETITION CLOSED*
Best Foods is shaking up the plant-based food scene with its new campaign, "This Vegan Won't Judge You." Forget strict diets and exclusivity – with Best Foods Vegan Mayo, everyone is invited to enjoy delicious flavours without compromise.
We get it. Plant-based eating can seem daunting, but it doesn't have to be. Best Foods Vegan Mayo is made with 100% plant-based ingredients, offering a tasty and heart-healthy option for anyone looking to make mindful food choices.
Not only is Best Foods Vegan Mayo a great alternative for those seeking a lower-calorie option, but it's also more sustainable. By choosing plant-based alternatives, you're making a positive impact on the environment without sacrificing taste or quality.
Whether you're a flexitarian, vegetarian, or meat lover, you'll find something to love in Best Foods Vegan Mayo. It's a simple way to add a touch of plant-based goodness to your meals while reducing your carbon footprint.
Embrace a judgment-free approach to food with Best Foods Vegan Mayo. Because in the end, it's not about labels – it's about enjoying great food together.
Follow Best Foods on social media to make sure you don't miss out on any of the action:
Instagram: @bestfoodsnz
Facebook: @bestfoodsnz
And for your chance to win a year's supply of Best Foods Vegan Mayo (12 bottles), simply enter your details below.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.

