Recipes

It may seem a little early to be thinking of pumpkins but rest assured these autumnal-coloured scones are made with the first-of-the-season gourmet variety - bushfire or buttercup are exceptional.

Asta Armalyte, from Lithuania, shows how to make saltibarsciai (cold beet soup).

Euija Kim, from Korea, shows how to make kimchi.

My mother made this savoury tart often, and it's still the best I've tasted.

As we prepare to welcome in a new year and make plans to celebrate the beginning of 2012 in style, some of Queenstown's top chefs share their favourite recipes with Queenstown Times readers, designed to impress guests or hosts tomorrow night.

Cecylia Klobukowska, from Poland, shows how to make traditional Polish Christmas fare: barszcz with uszka (clear beetroot soup with mushroom dumplings), honey cakes and honey cookies.

Lysiane Dufour, from Belgium, shows how to make carbonade Flamande (beer beef stew) with stoemp (leek and potato mash).

Erika Wolf, from New York, shows how to stuff, dress and roast a turkey for Thanksgiving.

Matani and Michelle Schaaf, from Tonga, show how to make 'ota ika, Tongan-style raw fish.