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![Making gravy](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Making gravy
Many home cooks can turn out a stellar roast, but the art of rich, lump-free gravy eludes them. Here are a few tips to help.
![Pork hock roast for two](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Pork hock roast for two
A roasted joint should be a big shared experience, but you can make the occasion more intimate by cooking a mini roasted pork hock, just enough for two.
![Roasted pears](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Roasted pears
You can roast fruit as well as meat and vegetables. While you're roasting your meat put some pears in the oven for dessert.
![<i>The Chef's Apprentice</i>: Hot smoked salmon on hashies with lime aioli](/pf/resources/images/placeholders/placeholder_l.png?d=792)
<i>The Chef's Apprentice</i>: Hot smoked salmon on hashies with lime aioli
Kelly Young makes a delicious breakfast treat or canape.
![Peter Gordon: Keep your wellingtons dry](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Peter Gordon: Keep your wellingtons dry
The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
![Use your noodle (+ recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Use your noodle (+ recipes)
In cold weather, ribbons of hokkien, udon or vermicelli are the ticket to warmth and comfort.
![The top chefs' secret ingredients](/pf/resources/images/placeholders/placeholder_l.png?d=792)
The top chefs' secret ingredients
The top chefs at this year's Food Show share what surprises they have lurking in their cupboards - and how to use them.
![<i>The Chef's Apprentice</i>: Eggplant Stack with Buffalo Mozzarella](/pf/resources/images/placeholders/placeholder_l.png?d=792)
<i>The Chef's Apprentice</i>: Eggplant Stack with Buffalo Mozzarella
Kelly Young finds the perfect dish for brunch.
![Go fish (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Go fish (+recipes)
Fresh-caught fish needs little in the way of cooking, writes Grant Allen.
![3 ways with ... Parsnips](/pf/resources/images/placeholders/placeholder_l.png?d=792)
3 ways with ... Parsnips
One way is to thinly slice parsnips to roast in a hot oven until they caramelise into beaut crisps - then sprinkle with sea salt for a great snack.
![Peter Gordon: Getting saucy with pork](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Peter Gordon: Getting saucy with pork
The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
![Crazy for cocoa (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Crazy for cocoa (+recipes)
There are few things quite as indulgently wonderful as chocolate. As a sweet treat it can't be beaten.
![The humble Mr Bean (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
The humble Mr Bean (+recipes)
Pulses are a nutricious and cost-effective alternative to meat and can be used in main course recipes as well as delicious starters.
![<i>The Chef's Apprentice:</i> Winter warmer (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
<i>The Chef's Apprentice:</i> Winter warmer (+recipes)
This week Kelly Young tries her hand at venison.
![Peter Gordon: Rising to the occasion](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Peter Gordon: Rising to the occasion
The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
![Pret a manger (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Pret a manger (+recipes)
Celebrate Bastille Day by cooking up a French-inspired meal. Bon appetit!
![Vive la difference (+recipe)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Vive la difference (+recipe)
It takes a whole day to make but a French cassoulet is worth the effort, writes Grant Allen.