Lemon caramel meringue cake

By anna

Lemon lovers will delight in this citrus overload.

Ginger and sticky date cake

ginger cake

Sugar Baby Cakery's decadent creation puts a modern twist on the classic fruit cake.

Recipe: Bee-sting 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.

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


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


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

Three cheeses and spring green stuffed mushrooms


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

Summer seafood salad


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

Trifle, Trifle, Trifle


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

Turkey time


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


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

Sweet and savoury


Stack these pancakes high.

Breakfast-style bruschetta


An Italian favourite is given a brunch twist.

Limoncello meringue pie


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

Banana prawns on an avocado salad


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

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