Recipe: Braised pork shoulder

Pork shoulder

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.

Recipe: The ultimate steak dish

Wagyu steak

Take the best-quality steak you can find and pair it with a French-inspired potato gratin, asparagus and red wine sauce.

Recipe: Rosemary panna cotta

panna cotta

With the berry season upon us, pair this traditional Italian dessert with a mixed berry compote.

A statement spring dish


Town Tonic chef Mark Collings whips up pan-fried salmon, buttermilk-dill dressing and a spring vegetable salad.

Broken lemon tart

Lemon tart

A traditional dessert with easy serving.

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. 

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