Recipes

Pomeroy's chocolate and stout tart

Chocolate tart

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.

Eat like a Crusader

Corey Flynn's honey-glazed roast chicken

Honey-glazed 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.

Jess Simson's almond fruit crumble

almond fruit crumble

This dessert can be reinvented over and over again.

Anna Thompson's zucchini fritters

fritter

Start with a fritter base and add a long list of favourite ingredients. In this case, zucchinis and cheese enter the mix.

Recipe of the month: Roasted hazelnut meringues with white chocolate mousse

Gluten-free special

Just Desserts

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.

Warm lamb salad

lamb salad

Fresh, light and with just the right amount of spice.

Strawberry meringue cake

Dessert

If you've got strawberries to spare, this cake is a must.

Three cheeses and spring green stuffed mushrooms

Mushroom

Parmesan, halloumi and ricotta make this a must-try for cheese lovers.

Summer seafood salad

Crayfish

A light but filling fix of crayfish, capsicum and spinach.

Trifle, Trifle, Trifle

Trifle

The sweet joys of layered trifle topped with whipped cream and fresh berries.

Turkey time

Turkey

For chef Jacob Stanley, a summer Christmas in New Zealand means delicious seafood, with all the trimmings. 

Pea salad

Pea salad

Goat's cheese, toasted hazelnuts and a mint and shallot vinaigrette really spice up this pea salad.

Savoury scrambled eggs

Eggs

With a few extra ingredients, scrambled eggs can be taken to new heights.

Sweet and savoury

Pancakes

Stack these pancakes high.

Breakfast-style bruschetta

Recipe

An Italian favourite is given a brunch twist.

Limoncello meringue pie

Meringue

Will Sands uses limoncello liquer to give his meringue pie extra zing.

Banana prawns on an avocado salad

Shrimp

Will Sands' shrimp salad is an adaptation of the dish his father served at his gastro pub in England.

Lamb rumps on lentils

Lamb

Lou Bentley serves up lamb with accompaniments sourced from Banks Peninsula.

Seafood chowder

Chowder

John Gerrad serves up his favourite chowder.

Venison with all the trimmings

venison

There is no doubt your dinner guests will be impressed by this dish.

Special offers

Featured Promotions

Sponsored Content