Kai Moana

Put on a seafood spread without it costing the earth, with Ginny Grant’s economical dishes to feed a crowd.

KEEP IT SWEET

Recreate the showstopping dessert trolley from Ballymaloe House in our extract from Ballymaloe Desserts by head pastry…

Issue 214: Give a man a fish..

Martin Bosley brings New Zealand flavour to an entertainer’s classic – wow your guests with this sensational salmon…

Back to the future

Wellington chef Shepherd Elliott creates a menu that pays homage to European bistros and American steakhouses of the…

ALL STARS

Upflavoured spins on the Christmas classics will steal the show on the big day, in this extract from Christmas Feasts &…

C’est Chic

Where better to showcase cocktails made with Champagne, that most quintessentially French tipple, than Auckland’s…

WELL SEASONED NOVEMBER 2022

Plentiful peas, ideas for olives, swiss rolls and vol-au-vents reimagined by David Neville.

Supporting Roles

It’s time to move on from the same old side dishes – Marc Weir jumps right into summer with spectacular salads.

COOK

With an extensive cookbook collection it’s not easy to get excited about any new book, but this hefty one has won top…

WE’RE WATCHING… Thomas Hilton

Luke Owen Smith meets Thomas Hilton of Ao Cacao, the Māori chocolatier creating beautifully crafted bonbons and bars…