I always have mandarins in the fruit bowl and was thinking they would make a lovely cake. To make the cake last longer and stay moist, I drizzled over a light syrup.
Travelling around Italy gave Francesca Voza and James Stapley all the inspiration they needed for their first recipe book. Rebecca Fox talks to them about their love of Italian food.
Otago Polytechnic’s culinary arts students Euan Fraser and Jessica Alicia revisit the peanut butter cookie and rethink its formulation for the 21st century.
It took 12 hours, 2kg of raspberries, 12 eggs and a litre of cream to make, but Maya Turner's triple chocolate raspberry cake won the hearts of the judges at the Great Southern Bake-off.
Celebrating the ''utter joy'' of Italian food is celebrity chef Jamie Oliver's aim in his latest cookbook, Jamie Cooks Italy.
I have been playing around with alternatives to traditional baking. I made these cupcakes with fresh beetroot, removed the eggs and butter and added oil. I also whipped up some...
Any which way you want to cook asparagus is a winner. But when you add this punchy, moorish dressing, you add another level of flavour and deliciousness!
Halfway between east and west, Europe and North Africa, Sicily is described as the crossroads of the Mediterranean, so it’s not surprising that numerous peoples have washed up on its shores. Almost...
Celebrity chef Michael Van de Elzen is on a mission to tackle New Zealand children’s high obesity rates. He tells Rebecca Fox it is time to stop talking and do something about it.
The time has come for the mighty asparagus to reappear in our menus. I found this idea and it is delicious! Simply crumb it in polenta and fry in olive oil until crisp.
Dreaming up flavourful, yet nutritious, meals night after night is one of the greatest challenges of cooking for a family.
This time of the year is all about using what is at hand. I used wilted greens, cos lettuce and lots of sweet spring onions to get this nourishing, fresh tart.
Spring rhubarb is here and this cake is simple, flavoursome with a lovely tangy flavour. It is also great as it is made in the food processor, so it’s almost foolproof!
Guacamole is a fundamental in any household and one that most have made very personal. I am a bit of purist when making my guacamole — it has to have a crunchy note, which comes from diced onion,...