These classic cakes can be cooked in mini cake tins so you can have one all to yourself.

Kelly Young mixes sweet chocolate and the heat of wasabi.

It's origins are murky but pasta is a favourite the world over. By Grant Allen.

Be inspired by the unique flavours from our Pacific backyard, writes Grant Allen.

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

Hearty traditional favourites don't have to be boring or badly cooked

Celebrating is the name of the game at Judith Tabron's Viaduct restaurant. She shares the history of two annual events with Viva.

Caramel - even the word is delicious. As an ingredient in both savoury and sweet dishes it lends a decadent, indulgent flavour.

Kelly Young creates a nutty stir fry and scones with a twist.

Rich in taste and colour, salmon is a unique fish. Grant Allen shows you how to use it.

Scandinavians also have a particular way of eating salmon. Gravlax is fresh salmon that has been marinated for two days, thinly sliced and served as an appetiser, as part of a smorgasbord or sometimes as a main course.

Smoked salmon pieces or offcuts are not as perfect as the layered or sliced smoked salmon you buy in packets, but they are good to use in dishes such as fish pies, quiches, soups, savouries or to make a dip or spread.

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

A bit of forethought can take the hassle out of preparing heart-warming winter dinners.

This coming Sunday is Roast Day and the perfect opportunity to celebrate what must be regarded as New Zealand's national dish.