With more warning and a confirmed number of guests you can get a little more sophisticated in your brunch menu.

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

Kelly Young turns up the heat with two different styles of dishes.

Tarts and crumbles make sweet ends to any meal, writes Grant Allen.

Cream Cheese Pastry

This ridiculously simple recipe sounds weird but works.

Cut 5cm-wide strips of baking paper, one for each mousse you are making. Spray or brush one side with oil.

A crumble is a fairly non threatening dessert to make and you can create many variations by mixing the fruits you use.

Vietnamese street food is a revelation in flavour, none more so than the delicious Asian take on the baguette

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

Don Kavanagh dishes on ways to enjoy the game from home while Grant Allen cooks up some grub for the halftime munchies.

Eggs can be poached in liquids other than water. A friend of mine used to make a hearty breakfast by poaching eggs in the gravy from the previous nights roast dinner.

This is all about help yourself. Set up a self-serve area with a big pan of chilli, a big bowl of plain rice, sour cream, grated cheese, chopped red or spring onions, corn chips, greens, lemon or lime wedges, bowls, forks, and paper napkins.

You can't beat a good egg for a simple and perfect meal, writes Grant Allen.

Alexa Johnston's new cook book gathers together favourite pudding recipes in a trip down memory lane.

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