Cook the perfect pulled pork this festive season. It's easily prepared in advance and, served with roast potatoes and salad, stretches to cater for unexpected guests.
Take the best-quality steak you can find and pair it with a French-inspired potato gratin, asparagus and red wine sauce.
With the berry season upon us, pair this traditional Italian dessert with a mixed berry compote.
Town Tonic chef Mark Collings whips up pan-fried salmon, buttermilk-dill dressing and a spring vegetable salad.
A lamb dish with a spring twist.
A traditional dessert with easy serving.
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.