Recipe of the day

Drunken chicken noodle saladDrunken chicken noodle saladThe beauty of this fresh-flavoured dish is that you can cook and marinate the chicken the day before serving so the flavours intensify.

What to do with

Strawberries

Strawberries

Strawberries don't ripen after picking so make sure to choose ones that are richly coloured with fresh green caps.

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Clams

Clams

Clams are increasingly being seen on restaurant menus in New Zealand and are also very easy tocook with at home.

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Soy Sauce

Soy Sauce

There are many different kinds of soy sauce on the market, but which is best for which recipe? Ginny Grant talks you through it.

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Polenta

Polenta

Polenta is a staple of regions of Northern Italy, especially Veneto and Lombardy.

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Ricotta

Ricotta

Ricotta is made by using the whey left over from making other cheeses.

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What to do with...fish (156)

What to do with...fish (156)

Did you know that 130 species of fish are commercially fished in New Zealand? How many of those have you tried?

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Cherries

Cherries

Nothing announces the beginning of summer and the Christmas season quite like the arrival of the first stone fruits.

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Miso

Miso

Miso is often associated with Japanese cuisine, although versions of it also appear in Korean and Chinese dishes. It is a thick paste that is made from soybeans, salt, water and the yeast mould koji - the mixture is then fermented.

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Whole spices

Whole spices

Recipes often specify toasting your spices, but why is it necessary? And why is it better to toast and grind whole seeds than simply buy ground spices in the first place?

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Pomegranates

Pomegranates

Pomegranates are one of the earliest documented fruits - they have a rich history and have long been used in both Middle Eastern and Mediterranean cuisines.

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Preserved lemons

Preserved lemons

Preserving lemons softens and removes the bitterness of the fruit's skin so it can be eaten.

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Anchovies

Anchovies

The poor anchovy divides opinion: some find its pungency and saltiness overpowering, but these same qualities, which enable it to bring depth and interest to many dishes, also entrance its fans.

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Ham

Ham

Glazed ham is so delicous when it comes straight from the oven, warmed through and served as a centrepieve for dinner. This is everything you need to know about heating, glazing, carving and storing ham.

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Turkey

Turkey

The key to a succulent turkey is keeping the meat moist. There are many ways to achieve this: brining, basting, marinating, rubbing butter or pastes under the skin and turning the bird during cooking. I tend to use a combination of under-skin rubbing and turning because it's easy and, while the turkey doesn't look perfect, it produces lovely, moist meat

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Berries

Berries

Berry season runs from mid-November through the summer, with the last crops of raspberries, blackberries and blueberries in autumn. Jams, jellies, cordials, syrups and vinegars are some of the classic treatments for berries, but if preserving is not your thing, try some of these ideas.

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Za'atar

Za'atar

Throughout the Middle East za'atar (sometimes written as zaatar, za'tar, zatar) is eaten on a daily basis. The Arabic word for a type of wild thyme, it also refers to a seasoning mix containing the herb

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Christmas leftovers

Christmas leftovers

A few ideas for giving those turkey and ham leftovers a new lease of life.

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Asparagus

Asparagus

Exciting ways to enjoy this short season crop.

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Star anise

Star anise

Star anise (Illicium verum) is the seed pod of a member of the magnolia family.

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Mascarpone

Mascarpone

Mascarpone is a deliciously rich Italian thickened cream made from crème fraîche and sometimes buttermilk.

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