Chicken and Tomato Wedges

From Claire Gourley, author of It's My Turn to Cook

Tagine of Chicken with Summer Tomato Jam

Tina Duncan - White Tie Catering

Grilled / Barbequed Octopus

From Phillip Kraal, Crumpet Club restaurant, Christchurch

Feijoa Loaf

Simple loaf with basic ingredients, and just 1 egg

Feijoa Gratin

A lovely mix of feijoas, eggs, almonds and cream

Banana and Cranberry Guglhupf

(From Phillip Kraal, Le Bon Bolli)

Walnut and Blue Cheese Spread

(Based on a Recipe from Stephanie Alexander)

Graeme's Cake Recipe

A fruit cake that can also be used for dessert!!

Tony Astle's "World Famous in New Zealand" Egg Nog

Recipe provided by Tony Astle from Antoine's Restaurant in Parnell, Auckland.

Two quick and easy Christmas day menu ideas

From Phillip Kraal, Crumpet Club restaurant, Christchurch

No Fail Pavlova

Chicken and vege falafels with minty yoghurt dressing

From Niki Bezzant, editor of the Healthy Food Guide

Scallops, Whitloof and Fennel Salad

From Martin Bosley - Martin Bosley's Restaurant, Oriental Parade, Wellington

Pecan Pie

From Nici Wickes, World Kitchen, TV3

Fresh egg pasta dough and pumpkin and sage cannelloni filling

Paul Jobin

Peter Timbs Mango Chicken Sausage, Chicken and Prawn Jambalaya Recipe

Jonny Schwass, Restaurant Schwass, Christchurch

Salted Caramel Crackers and Chocolate Pate

Tina Duncan - White Tie Catering

Blue Cheese Ice Cream with Streusel and Compote

Makes 8 Servings

Caramelised Vegetables in a rich tasty stock with pork mince

From Anne Thorp from Maori TV

Harissa barbequed lamb and asparagus salad

From Phillip Kraal, The Crumpet Club restaurant, Christchurch

Roasted capsicums with mozzarella & tomatoes

From Niki Bezzant. editor of the Healthy Food Guide

Roast beetroot & pumpkin salad with feta & honey dressing

From Niki Bezzant. editor of the Healthy Food Guide

Whitebait and Egg white Nom Nom Nomelette

from Jonny Schwass

Chicken with tarragon and cream sauce

From Nici Wickes, presenter World Kitchen, TV3

Richard's Triple Chocolate Mousse

From TV presenter and author, Richard Till

Ricotta Pancakes

From Tina Duncan, White Tie Catering, Christchurch

oxtail with pumpkin gnocchi

Paul Jobin

Pakeha Beijing Duck (an interpretation of Beijing/ Peking duck)

Courtesy of Phillip Kraal

Green seafood curry

Niki Bezzant Editor Healthy Food Guide

Chocolate Volcanoes

Nici Wickes

Oysters with Mignonette Sauce

Creme caramel

Macaroni & Cheese

From Tina Duncan, White Tie Catering, Christchurch

Mung Daal Salad

Vibha Soni -Spice n Easy NZ Ltd

Crayfish Bisque

From Jonny Schwass

MANDARIN MOUSSE SLICE

Paul Jobin

moroccan wild rice salad

Culinary Institute of NZ

Smoked Bacon Hock, Green Split Pea and Riwai Soup

From Anne Thorp from Maori TV

Chicken, kumara & lemon bake

From Niki Bezzant, editor of the healthy Food Guide

Caramelised Shallot and Cider Soup, With Strong Cheddar Scones.

From Murray Wiblin, Q restaurant, Auckland

Nics mutton curry

From Phillip Kraal, Crumpet Club restaurant, Christchurch

Jerusalem Artichoke Soup

This blissfully simple soup is one of the best that winter has to offer

Croissant & Prune Pudding with Whisky Sauce

Tina Duncan - White Tie Catering

New Orleans Smothered Chicken

A slow-cooked dish that epitomises New Orleans.

POT ROASTED CHICKEN

Recipe courtesy of: Niki Bezzant, Editor, Healthy Food Guide

stuffed date, lemon, pinenut & feta chicken

from Paul Jobin

Mussel paella

From Phillip Kraal .. Crumpet Club restaurant in Christchurch

Bacon-Braised Brussels Sprouts

By Johnny Schwass at Restaurant Schwass, City and London St, Lyttleton

Hotiti ( Sausage) Risotto

From Anne Thorp, host of Kai Ora on Maori TV

Bread and Butter Pudding

Recipes created by Geoff Scott

Vinnie's Red Wine Toasted Tamarillos

Recipes created by Geoff Scott

VINNIES RED WINE ROASTED TAMARILLOS

From Geoff Scott, Vinnies restaurant, Auckland

Gluten Free Dutch Spice Biscuits

Tina Duncan - White Tie Catering

Slow-cooked lamb with pappardelle

From Niki Bezzant, editor of the Healthy Food Guide

Awesome Pancakes

From Nici Wickes, World Kitchen on TV3

Lamb's liver stroganov on rosti potato

From Phillip Kraal, The Crumpet Club cafe in Christchurch

SCALLOP and COURGETTE FRITTERS, chilli apple salsa

MUSSELS STEAMED IN CURRY JUICES

Spicy Lamb Pizza with Pomegranate

Tina Duncan - White Tie Catering

APPLE AND BLUEBERRY STRUDEL

Niki Bezzant Editor Healthy Food Guide

Tina Duncan's Potato Buns

Tina Duncan - White Tie Catering

Baked Potatoes with Silverbeet and Blue Cheese

Tina Duncan - White Tie Catering

Apricot Jam

Johnny Schwass

Sweet Corn Fritters

Pomegranate Molasses Chicken on Polenta

From Nici Wickes, host of World Kitchen on TV3

Lemon, lime and almond cakes

From Niki Bezzant, editor of The Healthy Food Guide

Date and Almond Custard Tart

food by Paul Jobin

Jimmy's Tuna Fish Salad

From Phillip Kraal, Crumpet Club restaurant in Christchurch

Vinnies RED PLUM CLAFOUTIS

From Geoff Scott from Vinnies restaurant in Auckland

Flounder Gremolata

Anne Thorp .. Kai Ora on Maori TV

Summer Tomato Soup with Basil Ice

Tina Duncan - White Tie Catering

Sable Biscuit

By Jonny Schwass

Rhubarb and boysenberry yoghurt 'Champagne float'

From Phillip Kraal, The Crumpet Club cafe in Christchurch

Silverbeet with Raisins and Pine Nuts

Frozen Raspberry Pudding

Tina Duncan - White Tie Catering

Christmas Catering Tips

From Jonny Schwass

Maori Nicoise

From Ann Thorpe ... Maori TV

VINNIES RASPBERRY & WHITE CHOCOLATE PARFAIT

Geoff Scott from Vinnies restaurant in Auckland

Summer Pudding

As spoken about by Peta Mathias on Mike Hosking Saturday Morning Show

Quick easy dishes to snaz (is that a word?) up a Christmas table

From Phillip Kraal, The Crumpet Club cafe in Christchurch

Pomegranate duck breasts and thyme roasted potatoes

As spoken about by Peta Mathias on Mike Hosking's Saturday Morning Show

Summer Sangria

Get your Summer fix here!

Marks Strawberry Jam

For ten jars

Tuatua Pumpkin and Kumara Soup

By Anne Thorp - Maori Television

Fastest chocolate dessert ever

Paul Jobin

Whitebait Fritters

From Tina Duncan, White Tie Catering, Christchurch

POACHED PEAR filled with blue cheese mousse on a digestive biscuit

From Jason Dell from Blanket Bay Lodge

Cauliflower Soup

By Johnny Schwass, Cuisine Restaurant of the Year Finalist

Steamed Asparagus with Bacon and Egg Salsa

From Phillip Kraal, Crumpet Club restaurant in Christchurch

Asparagus with Pan-fried Sole and Chive Sauce

From Martin Bosley, Wellington

Chocolate Olive Oil Mayonnaise

By Jonathan Schwass at Christchurch's Restaurant Schwass

Kapiti Ramara Mushroom Terrine with melting Ramara, Parma Ham and Rocket

Michael Van de Elzen

Marmalade Recipes

by Tina Duncan at White Tie Catering

Mushroom Risotto

Johnny Schwass, from Restaurant Schwass on Ferry Rd in Christchurchrch

Apricot Jam

Johnny Schwass

Sweet Corn Fritters

Shoulder of Pork (with bone in)

By Johnny Schwass, Cuisine Restaurant of the Year Finalist

SPICY LAMB/CHICKEN QUESADILLA

From Jason Dell .. executive chef, Blanket Bay Lodge

Rice Congee with Chicken and Oysters

Martin Bosley - Martin Bosley's Restaurant

Flavoured Popcorn

by Tina Duncan at White Tie Catering

Roasted Kumara with Sage

by Tina Duncan at White Tie Catering

Red Onion Tagine

By Tina Duncan at White Tie Catering

Dutch pea and ham hock soup

From Phillip Kraal, The Crumpet Club restaurant in Christchurch

Vinnies EGGS EN COCOTTE with SMOKED KAHAWAI

Geoff Scott, Vinnies restaurant in Auckland

Onion soup

Simon Gault

Cheese Soufflé

Martin Bosley's

Rhubarb and White Chocolate Custards

Tina Duncan - White Tie Catering

Post-It Notes

Win 5000 dollars thanks to 3M

French Peach tart with caramel sauce

A variation on the classic French apple tart

VINNIES PARSNIP CRÈME SOUP

Geoff Scott - Vinnies restaurant

Homemade Crumpets

Phillip Kraal, Le Bon Bolli restaurant, Christchurch

Mussels

Anne Thorp from Maori Television

Walnut Syrup Cake

Tina Duncan - White Tie Catering

Silken Olive Oil Chocolate Mousse

By Jason Dell, Executive Chef at Blanket Bay Lodge

Regal Salmon Quesadilla with Corn Salsa

By Jason Dell, Executive Chef at Blanket Bay Lodge

Mulled Quinces

Burmese Marinated Fish

Feijoa Souffle

Fillet of sole poached in pinot noir with mushroom gratin

From Phillip Kraal, from Le Bon Bolli restaurant, Christchurch

Geoff the Chef’s “ROAST LEG OF LAMB”

Geoff Scott, Vinnies restaurant in Auckland

Grilled Five-Spice Chicken

Soul Bar & Bistro

Eggs Benedict

A lot of details with this recipe, along with tips and tricks

Lani Lopez's Sun drench moisturiser

I use this oil blend as a replacement for facial (and neck) moisturiser. It doesn't contain all the nasty chemicals that most moisturisers have and if you keep it in a cool dark place it should maintain the freshness of the oil blend.

Grilled Snapper

With Caramelised Vanilla Roast Parsnips and Green Mango Salad

Julie's Versatile Salmon Salad

With celery, capers and spices, or alternatively an Asian mix

Blackened Hapuku with potato and Goats Cheese Puree

Served with fresh mint slaw

AHI Katsu

Tuna, Chilli and spinach in a nori case

Hazelnut Stuffed Pears with Maple Glaze

This recipe takes about an hour to prepare and bake.