With the berry season upon us, pair this traditional Italian dessert with a mixed berry compote.
A traditional dessert with easy serving.
A lamb dish with a spring twist.
Town Tonic chef Mark Collings whips up pan-fried salmon, buttermilk-dill dressing and a spring vegetable salad.
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.
Parmesan, halloumi and ricotta make this a must-try for cheese lovers.
If you've got strawberries to spare, this cake is a must.
For chef Jacob Stanley, a summer Christmas in New Zealand means delicious seafood, with all the trimmings.
The sweet joys of layered trifle topped with whipped cream and fresh berries.
Goat's cheese, toasted hazelnuts and a mint and shallot vinaigrette really spice up this pea salad.
A light but filling fix of crayfish, capsicum and spinach.
Stack these pancakes high.
An Italian favourite is given a brunch twist.
With a few extra ingredients, scrambled eggs can be taken to new heights.
Will Sands' shrimp salad is an adaptation of the dish his father served at his gastro pub in England.
Will Sands uses limoncello liquer to give his meringue pie extra zing.
Lou Bentley serves up lamb with accompaniments sourced from Banks Peninsula.
John Gerrad serves up his favourite chowder.
Make a colourful plate with salmon as the centrepiece.
There is no doubt your dinner guests will be impressed by this dish.
Finish the evening with an citrus dessert.
Glyn Abbott's tiramisu is a family favourite.
Warm up your insides with a glass or two of mulled wine.
A favourite in his home, Ronnie Fisher shares a citrus dessert.
A tantilising dish of brisket with Texan flavours.
Add flavours from Guatemala to your next dinner.
Saffron poached pear tarte tatin with blue cheese
With a chilli kick, this tart is a rich entree.
Something satisyfing for a winter's night.
You'll master this first time around
Rhubarb and ground almond combine to make this tasty number.
Something to warm the cockles
The perfect drink to enjoy by an open fire.
It won't just be the vegetarians fighting over these fritters.
A delightful dessert making use of feijoas
While these green gems are in season, turn them into a delightful dessert.
A curry that doesn't even need meat to knock your socks off.
A flavour hit on a stick
These wee beauties have been on Fiddlesticks' menu since last year's opening.
Served with malted onion puree and pumpkin
Flavour and colour are key components of this designer meat dish.
Turn breakfast into dessert
Take Milo and Nutella and create an amazing cheesecake.
Take the finest coffee and turn it into a very tasty custard.
This dish is designed to emulate the taste of the sea.
Become an expert cheese maker
Become an expert cheese maker and master making ricotta.
Jason Burney serves lentils with smoked bacon, grilled aubergine and rocket crème fraîche.
Panna cotta gets the lavender treatment.
With couscous salad and salsa.