Golden and crispy on the outside, gooey mozzarella on the inside - what’s not to love! Boulcott St. Bistro Head Chef, Rex Morgan, transforms his arancini balls from a street side snack to fine dining experience by pairing with minted yoghurt dressing and mushroom duxelle (recipes for these accompaniments included in the Moore Wilson’s Recipe Collection).

This recipe features in Unna Burch's new cookbook The Forest Cantina HOME. It is originally from her Nana Kui's handwritten cookbook, and at her tangi (funeral) it was one of the things her grandchildren talked about her making.

Unna has samples of this chutney at her recent book signing at Moore Wilson's Fresh and it is simply delicious! A wonderful addition to eat with cold meats and cheese. Would also make a great homemade gift.

This dish is guaranteed to impress your dinner guests and it’s much simpler than it seems. Combining the bitterness of chocolate, the richness of pecans, the savour of spices, and the heat of árbol, pasilla, ancho and negro chillies, Mole con Pollo is a real flavour explosion. Balanced by a simple base — the classic choice is chicken — served with beans and rice on the side, it is the kind of dish your friends will beg you to make over and over.

Recipe by Lucas Putman and Marianne Elliott from La Boca Loca, as featured in the Moore Wilson's Recipe Collection.

Recipe from In a Pickle by Kirsten Day.

These were always a go-to snack when I was growing up, and were stored in a large pottery crock on the sideboard. They are a delicious extra on a cheeseboard or in a cheese sandwich. They need to be started the day before, as they are salted overnight before making.

Makes 2 x 1L Jars

Tangy sweet berry mousse perfectly paired with a simple sponge base, this cake will go down a treat at any festive celebration.

This dish uses a classic Cantonese marinade, char siu. Its simplistic translation means ‘fork/roast’. Char siu typically has a distinctive red glaze and is a combination of sweet, savoury and sticky. Serves 4, generously.

Not only beautiful to look at, this raw torte manages to be delicious, decadent and good for you all at the same time. It’s a great dessert to take to a dinner party and the perfect finish to any summer feast!

Recipe by Megan May from Little Bird Organics & The Unbakeries.

To celebrate the launch of Alan Brown’s new Recipes from the Kiwi Pizza Oven, we have a very simple recipe from its pages – and it coincides nicely with asparagus season!

Not everyone has the space for a wood-fired pizza oven, and Alan’s recipes reflect that – but we have something exciting to show off too. Check out the new Firebox BBQ Pizza Oven, the ultimate gift for pizza lovers and a great excuse to bring out the barbecue.

As with most pizza recipes, you’ll need to get any oven as hot as you can – 350+ degrees C in a wood oven, or 250+ degrees C in a conventional one. The recipe below is for one 10” pizza.

Imported by Wellington's iconic Havana Bar, Ron Varadero 3 Year Old White Rum is ideal for making a classic Cuban Mojito!