Latest FromRecipes
Public grilling (+recipes)
In the thick of competition season, an amateur chef seeks expert advice on making reality-TV magic.
Get your crackling to crunch
The executive chef of Dine by Peter Gordon at Sky City answers your cuisine questions.
World on a Plate: South Africa (+recipe)
The koeksister (pronounced cook-sister) is a syrup-coated doughnut originating from Cape Malay and is usually braided or twisted into a plait.
A slice of rural life (+recipe)
Canterbury's Dunsandel Store has published some of its famous recipes in a beautiful new cookbook.
Give it some zing (+recipes)
Wake your tastebuds up with ingredients that will make dishes burst with flavour.
How potatoes stack up best
The executive chef of dine by Peter Gordon at Sky City answers your cuisine questions.
3 ways with ... Eye Fillet
Tips on how to prepare an impressive eye fillet meal for your friends.
Time to get cracking (+recipes)
The humble and versatile egg lends itself to many different cuisines and recipes.
Talk Turkey (+recipes)
Wedged between the Far East and the Mediterranean, Turkey offers a wealth of culinary delights that are too often under-rated.
Monkfish and chorizo kebabs with black olive, radicchio and endive salad
Chorizo is a fantastic accompaniment to robust, fleshy fish. This recipe uses monkfish, but bluenose and hapuka will suit just as well.
Making the perfect fish cakes
The executive chef of dine by Peter Gordon at Sky City answers your cuisine questions.
World on a Plate: Korean
Mujigae means rainbow in Korean - to create the rainbow effect of this dessert (called Mujigae Ddok), five colours of rice powder are baked in layers.
Other fish to fry (+recipes)
Seafood deserves a starring role on anyone's barbecue menu, says chef James Patterson.
Chargrilled scallops and asparagus with pickled cauliflower and almond salad
In my opinion, there's no better way to cook asparagus than on the barbie - it really seems to preserve that intense flavour that works so well with scallops.
Caribbean spiced black snapper with green bananas and coriander
Whole grilled fish makes for a wonderfully tactile way of eating fish and it gets you out of that nasty filleting job.