Latest FromRecipes
![Let them eat cakes (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=808)
Let them eat cakes (+recipes)
These classic cakes can be cooked in mini cake tins so you can have one all to yourself.
![<i>The Chef's Apprentice</i>: Sugar 'n' spice](/pf/resources/images/placeholders/placeholder_l.png?d=808)
<i>The Chef's Apprentice</i>: Sugar 'n' spice
Kelly Young mixes sweet chocolate and the heat of wasabi.
![Get into shapes](/pf/resources/images/placeholders/placeholder_l.png?d=808)
Get into shapes
It's origins are murky but pasta is a favourite the world over. By Grant Allen.
![Savouring the Pacific (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=808)
Savouring the Pacific (+recipes)
Be inspired by the unique flavours from our Pacific backyard, writes Grant Allen.
![<i>Peter Gordon</i>: Proof of the pudding](/pf/resources/images/placeholders/placeholder_l.png?d=808)
<i>Peter Gordon</i>: Proof of the pudding
The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
![New twists on old faithfuls (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=808)
New twists on old faithfuls (+recipes)
Hearty traditional favourites don't have to be boring or badly cooked
![Heart and soul of the Viaduct](/pf/resources/images/placeholders/placeholder_l.png?d=808)
Heart and soul of the Viaduct
Celebrating is the name of the game at Judith Tabron's Viaduct restaurant. She shares the history of two annual events with Viva.
![Melted moments (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=808)
Melted moments (+recipes)
Caramel - even the word is delicious. As an ingredient in both savoury and sweet dishes it lends a decadent, indulgent flavour.
![<i>The Chef's Apprentice</i>: East and west](/pf/resources/images/placeholders/placeholder_l.png?d=808)
<i>The Chef's Apprentice</i>: East and west
Kelly Young creates a nutty stir fry and scones with a twist.
![Salmon love (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=808)
Salmon love (+recipes)
Rich in taste and colour, salmon is a unique fish. Grant Allen shows you how to use it.
![Beetroot gravlax salmon](/pf/resources/images/placeholders/placeholder_l.png?d=808)
Beetroot gravlax salmon
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.
![Salmon dip or spread](/pf/resources/images/placeholders/placeholder_l.png?d=808)
Salmon dip or spread
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.
![Peter Gordon: Talking turkey - wild, that is](/pf/resources/images/placeholders/placeholder_l.png?d=808)
Peter Gordon: Talking turkey - wild, that is
The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
![Slowly does it (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=808)
Slowly does it (+recipes)
A bit of forethought can take the hassle out of preparing heart-warming winter dinners.
![Jamie's roast lamb](/pf/resources/images/placeholders/placeholder_l.png?d=808)
Jamie's roast lamb
This coming Sunday is Roast Day and the perfect opportunity to celebrate what must be regarded as New Zealand's national dish.