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.

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.

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.

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.

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 .

Juicy and sticky, pork ribs glazed with Hakanoa Ginger Syrup are a real treat! 

Serves 4.

Enjoy with a savoury NZ Syrah

Serves 4.

Serves 5.