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.
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.
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.
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.
There is no doubt your dinner guests will be impressed by this dish.
Lou Bentley serves up lamb with accompaniments sourced from Banks Peninsula.
John Gerrad serves up his favourite chowder.
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.
A favourite in his home, Ronnie Fisher shares a citrus dessert.
Add flavours from Guatemala to your next dinner.
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.
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.
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.
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.
Meringue and berries make a blissful combination.
A delicious summer salad where salmon takes pride of place.
These skewers will disappear at your next family barbecue.
Raw beetroot and orange make for a salad as bright as it is tasty.
A potato salad with bite.
Your guests will think you paid good money for this easy, impressive tart.
A bright, fresh dish perfect for summer.
Wondering what to put with lamb?
Something bite-sized yet meaty.
Chef's tip: To turn out panna cotta, place moulds in a shallow bath of hot water to loosen, remove and return to the fridge.
Greek Spanish tapas... ?
A shot of watermelon never tasted so good.