Check out these fresh ideas …
Here’s a sexy little supper for two.
This is a bit of a flash Harry … you know, Saturday night when you want to impress …
Get yourself some scallop shells and you’ll be quite the star of your little soirée.
There’s more to scallop shells than you think. Just ask any pilgrim treading the path to the shrine of Saint James in Santiago de Compostela.
Scallops with Guac. Scallops with Guac Tra-la-la-la ….
Fresh, fragrant and downright pretty, edible flowers add character to a plain green salad. Yes they do!
Off to the bakery you go for this recipe to get well-made bread that grills to an audible crunch, but doesn’t cut your mouth with dry sharp fragments.
Nothing wrong with bubbling golden cheese as a topping!
Stuff it into tacos, dollop with hot stuff and away you go.
Pale and creamy, perfect for dolloping, dipping or squiggling!
A Kiwi gardener’s favourite – you can ignore it, and it just keeps on growing! Read how to make the most of it.
There’s nothing like a good tart.
Dark, rich and sticky … is date syrup really what it’s cracked up to be?
Artisan food products – quality ingredients made with care and a big nod to the environment.
A feasting platter to keep ya truckin’ on.
The whole point is to use quality stuff because that’s what makes it – if it’s crap, throw it back!
Creamy dreamy raita.
Oh joy! Spicy little balls – and lots of them!
This may sound wacky, but it is sweet and tart, hot and fresh, and cooling – just the thing to serve alongside a fiery curry.
Freshly toasted spices impart layers of flavour. Making your own mix is easy.
My food pyramid probably doesn’t look like yours!
This soup has plenty of flavour but a little rasher of sizzled bacon makes a good addition.
A crunchy cheesy accompaniment makes the perfect contrast to soft velvety soup.
Another oh-la-la dish. Yep, the French know a thing or two when it comes to cooking.
Watch out! She kicks like a mule!
Sweet and colourful, kumara offers more than just being an accompaniment to a roast.