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Amanda Laird

Food writer

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Gluten-free chocolate cake with almonds and raspberries

Pineapple and frangipane tart

Chilled mango and cherry

Summer berry pudding with rosewater cream

Grilled salmon salad

Grilled summer vegetables with buffalo mozzarella

Grilled lamb, orange and mint bulgur salad and flatbread

White Christmas truffles with brandied cherries

Toffee nut brittle

Ginger, hazelnut and orange chocolate

Cherry tomato, eggplant and mozzarella filo tarts

Watermelon and lime granita

Cinnamon brioche with pawpaw and vanilla bean yoghurt

Roast turkey, asparagus and pomegranate salad with macadamia dressing

Salmon, parmesan, basil and spinach baked eggs

Ginger sponge drops with raspberries

Passionfruit and lime sponge roulade with mascarpone

Coffee, chocolate and hazelnut sponge cake

Carrot, orange and paprika soup

Portuguese gazpacho

Fresh mango soup with coconut and pistachios

Lime curd tartlets with mango and raspberries

Fresh berry cups with Pimms

Little chocolate lamingtons

Vietnamese rice paper rolls with mint, fish sauce and basil

Crab, garlic chive and chestnut steamed dumplings

Fried rice with eggs, ginger and lap cheong

Strawberry salad with venison, pistachio and balsamic

Strawberry and coconut icecream sandwiches

Strawberry shortcake

Pizzette

Blue cheese, beef and avo mini burgers

Chilli prawns with rocket lemon mayo

Asparagus, chervil and pecorino quiche

Crumbed asparagus with coriander salsa

Asparagus, baked salmon with oyster sauce and mirin

Watermelon and pineapple 'otai

Quinoa, lemon, sesame and beetroot salad

Avocado and crab with snowpeas and mirin

Crumbed scallops with grilled tomatoes and salsa verde

Green beans, lamb and toasted pine nut dressing

Petite croque monsieur

Scallop, jerusalem artichoke and watercress pesto

Pomegranate glazed duck on cauliflower fritters

Kumara coffee praline cakes

Coconut, courgette and rosewater cakes

Lemon semolina syrup cake

Lemon and rosemary roasted chicken wings

Lemon, red lentil and pumpkin soup

Roast winter fruit with port and spiced mascarpone

Roast hapuka and leeks with peas and beurre blanc

Roast goat leg with garlic and marjoram

Chocolate self-saucing individual puddings

White and dark chocolate muffins with hazelnuts

Chocolate almond cake

Rice noodles, shiitake, fried tofu, sesame and soy

Soba noodles, ginger and garlic broth, chicken and coriander

Stir-fried hokkien noodles with chilli prawns and lemongrass

Roast duck, shallot and garlic salad

Chicken liver and pork terrine

Cherry and kirsch clafoutis

Seared scallops, microgreens and caper breadcrumbs

Venison loin Wellington

Chocolate marsala mousse with gold leaf madeleines

Crepes parmentier with cured salmon and creme fraiche

Panna cotta with campari mandarins

Bread, baba ganoush and taramasalata

Chocolate chip biscuits with condensed milk

Almond meringue cookies

Oatmeal, raisin and spice biscuits

Baked salmon with fennel, ricotta and toasted cashew

Shredded chicken salad

Seared beef salad with mirin and tamari dressing

Braised rabbit with sherry and oranges

Individual lemon delicious puddings

Ham hock and lentil soup with harissa

Veal with creamed kumara, capers and rosemary

Warm red cabbage, goat cheese and walnut salad

Persimmon steamed pudding with coconut anglaise