Lemon lovers will delight in this citrus overload.
Sugar Baby Cakery's decadent creation puts a modern twist on the classic fruit cake.
Opawa Bakery and Cafe's baker, Detlev Stukenbrok, uses a versatile sweet dough to make his signature bee-sting cake. He tops it with honey and almonds, and fills with vanilla custard.
Invercargill's Pitch Black sweet stout is the secret ingredient of this chocolate and caramel tart made by Pomeroy's Old Brewery Inn's chef, Brad Kneale.
Corey Flynn's honey-glazed roast chicken
Veteran hooker Corey Flynn likes to spend a Sunday night indulging in a honey-glazed roast chicken with the family. He shares his secret recipe.
This dessert can be reinvented over and over again.
Start with a fritter base and add a long list of favourite ingredients. In this case, zucchinis and cheese enter the mix.
For Just Desserts' chef Nic Peters, there is no better ingredient with which to cook than chocolate. Here he uses Belgian white chocolate to create a silky mouse to accompany hazelnut meringues.
Fresh, light and with just the right amount of spice.
If you've got strawberries to spare, this cake is a must.
Parmesan, halloumi and ricotta make this a must-try for cheese lovers.
A light but filling fix of crayfish, capsicum and spinach.
The sweet joys of layered trifle topped with whipped cream and fresh berries.
For chef Jacob Stanley, a summer Christmas in New Zealand means delicious seafood, with all the trimmings.
Goat's cheese, toasted hazelnuts and a mint and shallot vinaigrette really spice up this pea salad.
With a few extra ingredients, scrambled eggs can be taken to new heights.
Stack these pancakes high.
An Italian favourite is given a brunch twist.
Will Sands uses limoncello liquer to give his meringue pie extra zing.
Will Sands' shrimp salad is an adaptation of the dish his father served at his gastro pub in England.