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I created this dish for a vegan potluck recently and so many people asked me for the ...

Gone are the days of the sub-primal cuts being the cheap cuts

Serve these beans with my lamb rump with Mocroccan dukkah

Cointreau is one of the most versatile and drinkable liqueurs and it comes into its ...

This fresh spinach pasta dough can also be used to make ravioli or tortellini

Eggs, avocado and a soft taco — say no more, the perfect start to the day

There are many variations of ravioli with different shapes and fillings

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These beef tacos are simple to make and go a long way

There’s a new leaf in the superfood stakes

Thanks to my friend, Stu, who’s a keen fisherman, these fish tacos are regularly ...

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I love creating smoothies by colour

Like ravioli, the filling for these can be anything from meat to seafood or vegetables

As a kid I couldn’t wait for Mum to make this dessert

This is my mate Bruce’s mum’s recipe and I think it’s awesome ...

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Cupcakes are traditionally very sweet and the method of preparation is different to ...

This is the celeriac hummus we created for the Te Mana Mutton sandwiches we served at ...

Best eaten warm, but still delicious cold

Friands are small oval cakes prepared with ground almonds, butter, icing sugar and egg ...

Warming spices make gingerbread ideal for this time of year

A very moist loaf, similar to a carrot cake in flavour and texture

If you don’t have a processor, this aioli can be made in a bowl with a stick ...

I’ve given the humble cut of corned beef a makeover to inspire any foodie

This ricotta and lemon cake is light and moist, and a joy to eat

The first muffin I ever tried was my grandmother’s bran creation

This bread is so easy, make it either as a whole or use a smaller pan to for ...

A little tip regarding truffle oil, remember to keep the lid on tightly and the bottle ...