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![All dressed up (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
All dressed up (+recipes)
Oil and vinegar are two simple ingredients that can make a world of difference to your meal.
![Salmon: Twice as nice on ice (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Salmon: Twice as nice on ice (+recipes)
Fancy a caribou stew or a moose steak? Put Alaska on the agenda.
![Warming bowls (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Warming bowls (+recipes)
As the days shorten and the crisp autumn air creeps in, we turn to comforting and cosy fare. These deliciously humble soups are ready in just 10 minutes.
![<i>Amanda Laird:</i> Balsamic marinade](/pf/resources/images/placeholders/placeholder_l.png?d=792)
<i>Amanda Laird:</i> Balsamic marinade
Pour oil into a bowl. Peel and finely chop the garlic and make a paste with the salt in a pestle and mortar.
![<i>Amanda Laird:</i> Tarragon and Raspberry vinaigrettes](/pf/resources/images/placeholders/placeholder_l.png?d=792)
<i>Amanda Laird:</i> Tarragon and Raspberry vinaigrettes
Put the salt into a bowl, add the tarragon and mustard. Mix together.
![<i>Amanda Laird:</i> Avocado oil marinade](/pf/resources/images/placeholders/placeholder_l.png?d=792)
<i>Amanda Laird:</i> Avocado oil marinade
Pour the avocado oil into a bowl. Add the horseradish.
![Fire cracker salmon](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Fire cracker salmon
In a Pyrex dish, cut the tail-end pieces and lay fillet and tail pieces down.
![Passionfruit: A very vine thing (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Passionfruit: A very vine thing (+recipes)
Brazilian mothers believe that two glasses of [passionfruit] juice will calm the most hyperactive child.
![Seasonal toss-up (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Seasonal toss-up (+recipes)
Mix the last of the summer harvest with the first autumn produce for three delightfully different salads.
![<i>Amanda Laird:</i> Duck, farro, crispy sage and peach salad](/pf/resources/images/placeholders/placeholder_l.png?d=792)
<i>Amanda Laird:</i> Duck, farro, crispy sage and peach salad
Preheat the grill. Using a sharp knife, score the skin of each breast in a criss-cross pattern.
![<i>Amanda Laird:</i> Roast pumpkin with watercress and goat feta](/pf/resources/images/placeholders/placeholder_l.png?d=792)
<i>Amanda Laird:</i> Roast pumpkin with watercress and goat feta
Preheat oven to 200C. Brush each slice of pumpkin with olive oil, season and bake on a tray for 20 minutes or until tender.
![<i>Amanda Laird:</i> Mushroom salad with peanuts, black sesame and wasabi](/pf/resources/images/placeholders/placeholder_l.png?d=792)
<i>Amanda Laird:</i> Mushroom salad with peanuts, black sesame and wasabi
Very gently wipe the mushrooms to remove any dirt or grit. Heat the oil in a pan and cook gently for 5 minutes, turning once.
![Slice of life (+recipe)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Slice of life (+recipe)
More sophisticated than a biscuit, not quite a cake - slices are once more stealing the limelight in baking circles.
![<i>Amanda Laird:</i> Banana-passionfruit upside-down cake](/pf/resources/images/placeholders/placeholder_l.png?d=792)
<i>Amanda Laird:</i> Banana-passionfruit upside-down cake
Preheat oven to 180C. Grease the cake tin well with the softened butter.
![<i>Amanda Laird:</i> Ricotta, passionfruit curd & fruit toast](/pf/resources/images/placeholders/placeholder_l.png?d=792)
<i>Amanda Laird:</i> Ricotta, passionfruit curd & fruit toast
To make the ricotta; put the milk and cream in a heavy-based saucepan.
![<i>Amanda Laird:</i> Passionfruit melting moments](/pf/resources/images/placeholders/placeholder_l.png?d=792)
<i>Amanda Laird:</i> Passionfruit melting moments
Preheat oven to 170C. Cream the butter and the icing sugar with the vanilla until pale.
![Lemon curd and coconut slice](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Lemon curd and coconut slice
Pre-heat oven to 165C. Grease and line the baking tray with non-stick paper.
![Boxing clever (+recipe)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Boxing clever (+recipe)
Kids complaining about the state of their school lunch box? Auckland foodie Janene Draper offers some hints, tips and recipes.
![Buffalo soldiers (+recipe)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Buffalo soldiers (+recipe)
Geraldine Johns meets a Clevedon couple whose battle to create the perfect cheese and yoghurt has yielded some award-winning results.
![Gnocchi on wood (+recipes)](/pf/resources/images/placeholders/placeholder_l.png?d=792)
Gnocchi on wood (+recipes)
Potato dumplings aren't easy to make, but a successful batch will leave you addicted.
![<i>Amanda Laird:</i> Mexican roast tomato hot sauce](/pf/resources/images/placeholders/placeholder_l.png?d=792)
<i>Amanda Laird:</i> Mexican roast tomato hot sauce
Preheat grill and place the tomatoes on a tray.