There's more than one way to be tempted by this delicious and versatile fruit.

Chops are a mainstay of the Kiwi diet, finds Grant Allen.

These are very tasty. You could use them as a substantial pass around, on a buffet or serve them with a fresh salad. Use the French cutlet-style chop for these. I used lamb but veal would be excellent too.

My favourite steak to cook at the moment is a T-Bone for two. The meat remains juicy, it's simple to cook and it usually costs less than two single steaks.

A French cutlet refers to a particular way of cutting the meat. We are probably most familiar with lamb cut this way. If you imagine a rack of lamb cut into slices, so each portion has its own bone, then you are looking at a cutlet.

Delicious winter warmers to get you through the long, cold months are but a pot away.

Try these variations on a firm family favourite.

Learn how to make your own beautiful cakes in this new book by baker Jade Lipton.

Hot soups are the perfect comfort food to power through chilly days.

The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.

Make the most of autumn's fruity offerings.

Grant Allen spends a day gathering food from the wild.

This recipe is a short-cut version for all those times you are caught off guard and need a delicious dip in a flash. Don’t be fooled by its simplicity, you’ll love the hot savoury, peppery horopito flavour.

You’ll love the modern twist I’ve given this delicious spread, which is quick and easy to make.