Cooking, like most things in life, is only boring if you make it so - the same set of recipes cooked the same way becomes tiresome. Tina's question to Peter Gordon, about how to make bread without an oven, has inspired us to play around in the Bite kitchen, using different methods to cook our recipes. Starting with the pressure cooker which you can win if you feel like sharing a recipe with us here.

Peter Gordon has some tips on how to bake bread without an oven. Photo / Bite magazine
Peter Gordon has some tips on how to bake bread without an oven. Photo / Bite magazine

Travel is inspirational: Ray McVinnie has come back from a winter break in Niue with a fresh set of recipes for kumara takihi, steamed fish salad with green beans, cherry tomatoes and coconut dressing and a honey and vanilla buttermilk pudding with bananas and lime.

Ray McVinnie's steamed fish salad. Photo / Bite magazine
Ray McVinnie's steamed fish salad. Photo / Bite magazine

A new plant-based regime is bringing joy to Aaron Brunet and he is hitting the road, cooking his recipes for like-minded people in their homes. His turmeric porridge with tamarillo being described as "interesting" and "surprising" by Sam and Jo - the first in many house calls to come.

Aaron's 'interesting' turmeric porridge. Photo / Bite magazine
Aaron's 'interesting' turmeric porridge. Photo / Bite magazine

For dinner tonight, this parsley pesto fettucine is exciting because of its sheer simplicity. And for those with kids heading back to school here are some winter lunchbox ideas.

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Monday night dinner: Parsley pesto fettucine. Photo / Bite magazine
Monday night dinner: Parsley pesto fettucine. Photo / Bite magazine