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.
Lou Bentley serves up lamb with accompaniments sourced from Banks Peninsula.
John Gerrad serves up his favourite chowder.
There is no doubt your dinner guests will be impressed by this dish.
Finish the evening with an citrus dessert.
Make a colourful plate with salmon as the centrepiece.
Glyn Abbott's tiramisu is a family favourite.
A tantilising dish of brisket with Texan flavours.
Warm up your insides with a glass or two of mulled wine.