The

means there are a lot of exciting dishes being created in the Bite kitchen.

Cooks love discovering new ingredients or getting confirmation that an ingredient they particularly enjoy is also liked by others. Ray McVinnie is on the judging panel for the awards and he has chosen a few of the many outstanding finalists' products to create recipes with.

In this week's Bite: Keewai (freshwater crayfish) and Mamia Wat's chicken and potatoes. Photo / Bite magazine
In this week's Bite: Keewai (freshwater crayfish) and Mamia Wat's chicken and potatoes. Photo / Bite magazine

Chicken and potatoes have been braised in

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.

(freshwater crayfish) have been dressed with a simple Goulters Organic Raw Apple Cider Vinegar, cucumber, radish and apple dressing.

is served with ghost cjilli ciabatta. See the full list of award winners

.

If you've been avoiding the vege garden, Jenny Maidment is motivating us all to get out there and do it, and yes, that's Zoya Sahrawat picking the mint in the feature. Our Hospobaby was back in the kitchen with dad Sid, cooking chicken with Balinese flavours for dinner.

Slow cooked pork shank salad. Photo / Bite magazine
Slow cooked pork shank salad. Photo / Bite magazine

Also in Bite this week:

• Rick Stein's recipes for long weekends

• The 2016 Top sausages have been announced and we've made our own sausages for a toad-in-the-hole

• Louise Thompson's life envy part two

- nzherald.co.nz