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This is a wonderful way to get the children involved in creating some of their own Christmas gifts for family, teachers or friends. They are a cut-out cookie and the decorations you use are only limited by your imagination.

Get your 60's vibe on and serve these devilled eggs as part of the hors d'oeuvre selection at your next cocktail party. They may not be very sophisticated, but you'll soon remember how moreish they are.

Sea salt, garlic and rosemary bring out the natural flavours of roast pumpkin and potatoes in this perfect, roast dinner side dish.

This chicken and corn pasta bake makes for such a great family dinner! If you happen to have any leftovers, these make a great addition to school lunchboxes! We love the mix of peas and corn in this recipe, but you can easily swap the peas for some finely chopped broccoli as an alternative. This […]

If you’re not keen on potatoes, try using kumara instead for this delicious potato salad recipe with broad beans, NZ Pork bacon and feta

With the sour cream adding a beautiful denseness, and the lemon icing adding a divine zestiness, this simple lemon sour cream cake is packed with indulgent flavours.

Here's a slightly more interesting take on your average roast chicken. If you're unable to find small chickens, larger ones cut into pieces will do. Adjust the spices to taste.

No festive occasion would be complete without a perfectly stuffed bird! This turkey recipe stars a tasty lemon parsley stuffing that's sure to be a hit at Christmas

This delicious recipe uses yoghurt and almond meal to create moist, fluffy cakes that are perfected with the orange, honey and cardamom syrup that's spooned over the top

These ice-cream pops are a delicious enjoyed on Christmas Day, or on Boxing Day when you have extra pud to use up!

Whip up this light and delicious bruschetta for a quick lunch or appetiser.

Here’s a sensational soup by Julie Biuso to enjoy as autumn weather rolls around. It’s a great time for soup, whether it be fresh and invigorating or hearty and comforting

To vary these fudgy cookies, try mixing and matching white and dark chocolates with different berries or dried cherries or apricots.

These creamy individual fish pies will be gobbled up by the whole family.

A thick wedge of this zesty cake goes perfectly with a hot cup of tea.

This rice salad is healthy, delicious and easy to make. It also makes a fantastic packed lunch.

The key element to this chocolate mousse tart recipe is the texture of the mousse. It needs to be light and fluffy; be careful not to press out too many of the air bubbles while folding the mixture to ensure the best results.

This fun construction-site themed birthday cake is great for young children who love getting messy and playing with trucks.

Berry and nutella shortcakes, pastry recipe, brought to you by Australian Women's Weekly

With swirls of Nutella and the crunch of caramelised hazelnuts, this ice-cream is set to impress and delight.

Stuffed with mozzarella and sage, wrapped in proscuitto and drizzled with a punchy salsa verde, this roasted veal will have your family and friends raving.

An Italian menu is perfectly rounded off by a traditional espresso, make it special with The Perfect Espresso Martini.

Can you imagine devouring a slice of rich, creamy cheesecake and feeling nothing but pleased with yourself? When it’s made solely with raw ingredients and contains no wheat, refined sugar or dairy, you can afford to be the smuggest hedonist in town

This gluten-free porridge, made with quinoa instead of oats, is a healthy and nutritious breakfast alternative.

These easy-to-make bars are great for a quick snack. They're made with quinoa flour and quinoa flakes, so they're nutritious and gluten-free, too.

I made a delicious icing a while back including – I think – melted chocolate along with other ingredients. It is the most scrumptious chocolate icing I have ever made, but unfortunately I copied the recipe on a tiny piece of paper from some magazine that I have since misplaced. I think it may have either involved sour cream or a butter icing along with cooking-chocolate melts instead of cocoa. The colour on completion was sort of cinnamon. Please help!

Delicious Kiwi burgers with refreshing mint pesto.

Lucky for me, my mum always let me experiment in the kitchen as a kid – so I have named this slice after her.

Meatloaf is a popular option for dinner, and it works great as leftovers for lunch. Photography by Rob Shaw.

This delicious cream-cheese pastry is a key component in my small campaign to persuade people to make pastry rather than buy it. Make it at least 2 hours before you intend to use it. It’s easy to make, easy to handle and beautifully flaky despite being made in a food processor. It is also very versatile and works with sweet or savoury fillings. The success of these tartlets depends upon using apple purée that is not too sweet and a sharp, fruity jam. With these in place the combination of textures and flavours ensures a small but memorable baking triumph. Photograph by Mike Rooke.

When peaches aren’t dangling from trees or being bitten into they should be waiting for you like golden orbs of summertime carefully packed into jars for enjoyment all year round. Sadly with the pace of life for most of us, time to pack and preserve them is scarce. This peachy chutney, however, can be made and eaten all year round thanks to the convenience of tinned peaches in juice. Serve this chunky peach chutney with a large wedge of Dutch walnut gouda, grilled peach halves if they are in season, and plenty of salty pancetta or dried ham. Photograph by Jani Shepherd

This rustic recipe is our new family favourite. Perfect for a long and lazy Sunday. Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.

These beautifully rustic buckwheat pikelets are best enjoyed straight from the pan and are wonderfully light and fluffy to eat. The buckwheat flour gives a lovely earthy flavour – the perfect partner for the zesty homemade lemon curd. Photograph, props and styling by Eleanor Ozich.

These pretty little cupcakes are delectable. They are light and dainty and the easy icing is tinted with beetroot juice – not artificial colouring – so your little ones won’t turn into chandelier-swinging monsters after eating them.

If you’re lucky enough to have access to fresh scallops, this fast dish is delicious served with Huntley & Palmers Toasted Sesame Flatbreads. Serve 2–3 scallops in scallop shells with small forks so each guest can easily pick up their own little natural serving dish. A great little way to showcase New Zealand seafood and get your party started on the right foot.

Coleslaw is a great way to enjoy a refreshing, crunchy salad in the colder months. All the ingredients in this slaw are available during autumn and winter. Leftovers will make a healthy addition to the lunch box.

A classic chocolate caramel slice for a special occasion.

In these enlightened times we feast in all manner of ways on the 25th. But the traditional New Zealand Christmas dinner of a perfectly glazed ham, carrots, spuds and peas followed by a berry-packed and boozily indulgent trifle is still incredibly hard to beat. Sophie Gray aces a classic

Alexa Johnston gets you out of the mall and into the kitchen to craft delicious edible Christmas gifts.

Alexa Johnston gets you out of the mall and into the kitchen to craft delicious edible Christmas gifts.

This is a great way to use up any crispy sesame chicken and crunchy slaw. Feel free to add your own touch – iceberg lettuce, for instance, is a nice, crunchy alternative to the slaw. Photograph by Stephen Goodenough.

This intensely flavoured, French-style chicken casserole is so easy to prepare – and it’s all done in one pot. The secret is using the best Spanish sausages you can get. Pop all the ingredients in, pour yourself a drink and relax while your oven does the rest of the work. Photograph by Stephen Goodenough.

A number of years ago, my Frenchman wooed me with a glamorous chicken dish containing white wine, mustard and cream. Back then he cooked whole chicken legs and we ate them with a simple green salad, mopping up the creamy juices with a baguette. Now, to suit our kids’ sometimes picky palates and our busy lifestyle, I’ve transformed his dish into a chicken pie using thigh and breast meat. It freezes well and is handy to have when you need a fine and fancy dinner in a jiffy. Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.

This is a relatively fast way to prepare an easy roast chicken dinner that’s full of flavour. Against the norm, I always cook my birds breast-side down as this way you get moist breast meat which has absorbed all the delicious flavours from the bottom of the tray. My mum taught me the ‘soy-sauce rub’ trick, which adds a lovely caramel dimension that is particularly good at this cooler time of year.

Using rotisserie chicken in this recipe means you will have the meal on the table in no time. A leafy green salad is the perfect accompaniment.

This is my version of the classic dish from Normandy in northwestern France, which is always well received when I serve it at dinner parties. It’s usually made with chicken, apples and Calvados but I prefer to keep my costly Calvados for a special-occasion tipple and use brandy instead. There are many versions of this dish – some add button mushrooms or cider or cream – and, for my part, I like to add crème fraîche, which makes a slightly tart but creamy sauce that I’ll almost guarantee will have your guests wiping their plates clean.