In his first column for Fresh, Wanaka chef Lucas Parkinson shares his master stock recipe.
The popularity of Mexican food keeps on growing in New Zealand as its fresh flavours and casual style appeals to the Kiwi lifestyle.
After the richness of Christmas, sometimes it's nice to go back to the basics and make the most of summer fresh fruit and vegetables.
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Dinners like this are great as they are informal and a great way to catch up over the holiday season, writes Alison Lambert.
I love a good toastie, and why not load it with healthy, flavoursome greens? Good-quality bread is a must and a punchy cheesy filling is essential.
Otago Polytechnic culinary arts students Euan Fraser and Jessica Alicia celebrate a Kiwi favourite - Jelly Tip ice cream - by reinventing it as a guilt-free vegan treat for today’s modern tastes.
Simple combinations like this just work. It is almost souffle-like in texture and taste and works well as a lighter dinner.
Christmas is a time for sharing, so we have selected a few recipes from Ripe - A Third Helping that are perfect for doing just that.
These are made with coconut water, which is hydrating, and no added sugar or nasties, so are perfect for our hot summer months.
Gin is one of Otago Polytechnic hospitality lecturer Fiona McLaren’s favourite spirits to work with.
Alison Lambert shares two types of Christmas puddings, allowing everyone gets to enjoy the sweet things in life.