CUISINE RECIPES
Cuisine’s recipe section is for people who REALLY love good food. Make the most of dining in and explore a world of delicious food created by leading chefs, cooks and recipe developers. Pump up your flavour volume with recipes spanning New Zealand and the globe. Fuel your creativity in the kitchen and embark on a delicious cooking adventure at home.
HIGHLIGHTS:
Guest Chef
Our French connection
Nick and Sina Honeyman invite us to one of France’s most beautiful villages to share their blend of history and modern cuisine.
CUISINE Summer Recipes
Savour the Sunshine: Cuisine’s Best Summer Recipes
Dive into summer with these fresh recipes
Haloumi & Grilled Eggplant Burgers with Smokey Potatoes & Persevered Lemon Aioli
A gourmet twist on the classic veggie burger.
CUISINE Best Seafood
Catch of the day: Cuisine’s Best Seafood Recipes
Celebrate New Zealand's love for seafood with Cuisine's top recipes, showcasing fresh, innovative ways to elevate catches from the sea.
Berbere Fried Fish With Mustard Ranch And Slivered Onion
Set off on a flavourful journey with this dish, bursting with vibrant…
Grilled Prawns with Lime-Vanilla Mascarpone & Candied Orange
A unique blend of sweet, smokey and rich make these Grilled Prawns an…
Tandoori Octopus with Yoghurt and Coriander Sambal
Sophistication on a plate, experience bold flavours and transform…
CUISINE Top Salads
Cuisine’s Top Salads: A Perfect Mix of Classics and Creativity
From new innovating flavour combinations to comforting classics. Cuisine has your next salad recipe waiting to be tried!
Soba Noodle Salad with Venison Medallions
Tender venison, fresh vegetables and a fusion of flavours.
Tomato and Watermelon Salad with Smoked Yoghurt
Embrace sweet and summery flavours with this refreshing salad.
GUEST CHEFS RECIPES
The Accidental Italian
Hayden Phiskie brings all the flavours of Italy to Auckland, sharing favourite dishes from the menu of Bianca.
Give a man a fish… Caviar
Caviar: pure luxury or controversial and ethically dubious? Martin Bosley explores today’s options.
Kindred spirits
At Cardrona Distillery, chef Jack Foster proves that food and spirits are a sublime blend.
EXPLORE MORE BELOW
Caviar with Duck Fat Potatoes, Horseradish Panna Cotta & Wild Rocket Sauce
The best duck fat potatoes recipe only needs two ingredients –…
Venison with Malted Carrots & Labneh
For this dish we use wild-shot Fiordland venison, carrots from…
Goat’s Cheese Cheesecake with Lemon Shortbread, Feijoas & Macadamia Praline
For this cheesecake we use Marlborough goat’s curd, Wānaka feijoas…
Beetroot Tart with Goat’s Cheese & Hazelnut Butter
For these lovely little tarts we use Hāwea beetroot, hazelnuts from…
Planked Akaroa Salmon with Celeriac & Beetroot Remoulade & Sorrel Aioli
I learnt how to cook this in the USA at the Woodfire Grill in…