Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This month he shows us how to make chicken and leek pot pie with rice pilaf.
Marty Cancilla, from Canada, shows us how to make poutine with vegetarian gravy.
Yoko Yamada shows how to make dango with anko and kinako.
Lee Vandervis shows how to make pancakes the way his Dutch mother taught.
Suad Mohammed shows how to make shawirma.
Hamish Hain Seng Te shows how to make Cambodian garlic chilli fish.
Yuan Xue Moore shows how to make fried dumplings for Chinese New Year.
Myung Ran Lee (Kelly) from Korea shows how to make bibimbap (mixed rice).
Gabriella Nagy, from Hungary, shows how to make paprikas krumpli nokedlivel, potato paprikash with dumplings.
Yoko Yamada, from Japan, shows how to make okonomiyaki, Japanese vegetable pancakes.
Ron Bull shows how to make a shellfish risotto, with paua, New Zealand's favourite abalone.
Hannah van Turnhout shows how to make her Dutch grandmother's appletart (apple cake).
Katayoun Lafari, from Iran, shows how to make tah chin, layered saffron rice with chicken and yoghurt.
Hamish Te, from Cambodia, shows how to make pork rib sour soup.
Flavours of home is a series of recipes from around the world cooked by people at home in Otago. This week, Suad Mohammed , from Iraq, shows us how to make turkish delight.
Carmen Aliberch, from Madrid, shows how to make a Spanish omelette with zucchinis (courgettes).
Mark Seymour shows how to make spaghetti alle vongole: spaghetti with clams.
Katya French, from Russia, shows how to make borscht, beetroot soup.
Xiaoyan Mu, from China, shows how to make fish fillets in a sour quince and chilli sauce, in the Yunnan province style.
Stephanie Desjardins, from Canada, shows how to make pâté au saumon, or salmon pie.