KEY POINTS:
Now for something a little lighter. Winter food doesn't necessarily need to be heavy to be hearty, so iron the favourite tablecloth, dust off the silver and set the table with elegant crockery for these three courses.
Silverbeet is often maligned as a dull vegetable lacking in sophistication, but I think it just needs a rev-up. After all it has a robust flavour and juicy stalks so is matched well with sage, parsley and chives. Chopped together and mixed with eggs, slices of lightly fried potatoes, aged cheddar and parmesan, the result is a frittata that oozes goodness.
For the second course, try warm bowls of fish simmered in a tomato broth with carrots, celery, butter beans and fat green olives.
Use a firm fish that will hold its shape, like hapuka or kingfish.
To finish, rice pudding is a favourite of mine. It's even better when scented with vanilla bean and served with refreshing mandarins scattered with mint.
Chef's tip: When using tinned butter, cannelloni or haricot beans, which can all be used in the stew, rinse through a sieve until the water runs clear.