The fig season is upon us, so make the most of this wonderful fruit.
Pop superstar Katy Perry is on her way to Auckland after being spotted boarding her private jet in Queenstown this afternoon.
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.
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.
If you've got strawberries to spare, this cake is a must.
Fresh, light and with just the right amount of spice.
Parmesan, halloumi and ricotta make this a must-try for cheese lovers.
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.
The sweet joys of layered trifle topped with whipped cream and fresh berries.
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 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.
Finish the evening with an citrus dessert.
Lou Bentley serves up lamb with accompaniments sourced from Banks Peninsula.
Make a colourful plate with salmon as the centrepiece.
There is no doubt your dinner guests will be impressed by this dish.
John Gerrad serves up his favourite chowder.
Glyn Abbott's tiramisu is a family favourite.
A favourite in his home, Ronnie Fisher shares a citrus dessert.
Add flavours from Guatemala to your next dinner.
A tantilising dish of brisket with Texan flavours.
Warm up your insides with a glass or two of mulled wine.
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.
Something to warm the cockles
The perfect drink to enjoy by an open fire.
You'll master this first time around
Rhubarb and ground almond combine to make this tasty number.
A delightful dessert making use of feijoas
While these green gems are in season, turn them into a delightful dessert.
It won't just be the vegetarians fighting over these fritters.
A curry that doesn't even need meat to knock your socks off.
Served with malted onion puree and pumpkin
Flavour and colour are key components of this designer meat dish.
A flavour hit on a stick
These wee beauties have been on Fiddlesticks' menu since last year's opening.
Turn breakfast into dessert
Take Milo and Nutella and create an amazing cheesecake.
This dish is designed to emulate the taste of the sea.
Take the finest coffee and turn it into a very tasty custard.