Vegan and gluten free. Recipes makes 6 medium sized pancakes.

Recipe from Cuba Street - A Cookbook.

Light and fluffy gnocchi parcels with a decadent blue cheese sauce from the talented culinary team at Ti Kouka Cafe. Serves 4.

Sweet white chocolate cream, tart lime curd and crunchy caramelized oats - combine them all in one mouthful and your taste buds will sing. A perfectly balanced dessert from the Havana Bar team. Serves 4, generously.

Recipe featured in the Moore Wilson's Recipe Collection Tin and 2017 Recipe Calendar.

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.