Kahawai is one of NZ's most underrated fish - and this Kerala-style spice paste is perfect for it.
Learn how to recreate the stunning panna cotta Christmas baubles that feature on the cover of the new issue of Cuisine.
These are great healthy pass-arounds to serve to guests, or turn them into a salad to have with dinner.
Poor old underrated celery becomes the star in this dish, a riff on the Italian classic dama bianca.
If you haven’t tried cooking with aquafaba (the liquid from a can of chickpeas), do give it a go – it mimics the magical properties of egg whites when beaten.