Fresh, colourful, and full of flavour! This stunning salad from Regal Marlborough Salmon is perfect for summers entertaining. Serves 2.

Paneton Bakery owner, Dominique Colombie set up his first patisserie, La Tarterie, in Auckland's Kyber Pass in 1986. French-born Dominique learned the art of making pastry from his father, whose Patisserie Colombie was an institution in the village of Montesquieu-Volvestre in South-west France.

Today, Paneton enjoys success as NZ's leading French Bakery combining the best traditional French baking with the best New Zealand ingredients.

They have built on their range of traditional French bread and patisseries by now offering Ready to Rise (frozen) pastries and Ready to Bake (parbaked) breads for the convenience of customers anywhere in New Zealand, including Moore Wilson's Fresh in Wellington.

At Paneton, Dominique is always looking to the future, to improve systems and technology in baking but managing to keep the business simple and concentrating on core products using the best ingredients and simple recipes that taste great.

Enjoy this tasty recipe featuring Paneton's ready-to-use pastry!

Ruth Pretty's famous Tomato Chilli Jam is the perfect accompaniment to these summer sweetcorn fritters. Makes 10 fritters.

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.