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!

New season fresh Whangamata Scallops available now from Moana NZ inside
Moore Wilson's Fresh! 

Try this simple marinade to bring out the delicate flavours of fresh NZ scallops.
Serves 3-4 as an entree.

Matcha is a special variety of green tea, stoneground into a fine powder.  Considered a “super food”, matcha is packed with antioxidants, the super chemical compound that prevents aging and several chronic diseases. One cup of Matcha is reported to have the nutritional value of up to 10 cups of regular green tea and over 100 x the antioxidants!

Matcha powder can be used in just about anything – smoothies, juices, desserts, or simply enjoyed as a nourishing tea or ‘latte’. Matcha adds a wonderful, natural colour to baking (or un-baking!) – as you’ll see with these beautiful mini cheesecakes.

Makes  10 | Ready in  45 minutes + freezing time.

A comforting winter dish from owner of Lot Eight Olive Oil, Nalini Baruch. Serve as a vegetable soup or with steamed rice, plain yogurt and your other favourite accompaniments.

Recipe featured in Series 1 of the Moore Wilson's Recipe Collection. Serves 4.

Waffles don't have to be sweet. These flavour-packed savoury waffles from
Donna Hay are the perfect way to start the day! 

Serves 2.

Don’t let this recipe’s humble looks deceive you. For beneath its tomatoey goodness lies tender chunks of pumpkin in a sauce rich with saffron, spice and most importantly . . . butter! The vinegar-soaked sultanas add a nice piquant note, while the herbed rice not only offers freshness but also mops up all those wonderful juices you won’t want to waste. To bump up the protein, serve alongside a chickpea or lentil-based dish, or toss cooked chickpeas through the tomato sauce before serving or serve over herbed quinoa instead of rice. Soak the brown rice overnight in the stated water amount before cooking (in the same water) the following day, to improve its digestibility.

Recipe from Emma Galloway A Year In My Real Food Kitchen.

Gluten Free. Serves 4 .

Recipe from Jamie Oliver's new release Super Food Family Classics

Serves 6
Total time: 40 minutes