Issue 221: Give a man a fish…

Martin Bosley considers what the closure of New Zealand’s scallop fisheries means for seafood lovers.

Well Seasoned January 2024

Enjoy luscious apricots, try your hand at homemade popsicles, summer’s ultimate cooling salad and budget-friendly…

Pass your plate

Fiona Smith conjures up the fresh, vibrant tastes of Thailand.

Journey to Samoa

Travel through the food stories of Samoa with dishes by Henry Onesemo of Auckland’s Tala restaurant.

The colour of summer

Top of the summertime favourites, sweet and succulent corn stars in these recipes by Ginny Grant.

Simply Divine

Popular Asian flavours add an exciting twist to these luscious bakes by Wendy Lau of Folds Patisserie.

You’ve got ham

A gloriously glazed ham is easier than you think – Ginny Grant serves up a winner.

Give a man a fish…

Martin Bosley considers the ethical and environmental questions around farmed prawns.


Enjoy glorious raspberries including a spectacular Kiwi Christmas trifle, make DIY fried chicken and sauce,…

You’re welcome

Effortless entertaining as Fiona Smith showcases the winning products from the Cuisine Artisan Awards in the New…