Latest fromFork food
Kiwi beer capital named world's second largest brewery scene
You'll find twice as many breweries as libraries in this world beer capital.
Baked prawns with feta and olives
Baked prawns with feta and olives make a delicious starter, and can be served in ...
Lamb meatballs on herbed couscous
I get excited by vegetables, and I love learning new ways to cook them
Duck and noodle salad with hoisin dressing
The wonderful flavours of our duck noodle salad bring summer screaming back - light ...
Duck, noodle and Asian herb salad
For real ease of preparation, buy a roast duck from a Chinese restaurant (the ones ...
Slow-roasted pork leg with pomegranate slaw
Today's pork is slow-cooked until the meat is falling off the bones
Pan fried mussels (midye tava) with tarator sauce
These beer-battered mussels are offset nicely against the walnut, tahini, lemon, ...
Chicken, lentil and feta salad with tzatziki dressing
This is a simple tasty chicken salad with healthy lentils and a yoghurt dressing ...
Spinach and mushroom lasagne
We've replaced the usual white sauce with ricotta and sour cream for speedy preparation
Pearl barley and broccoli salad
Modest and unassuming, mainly used in soups and stews, pearl barley is nourishing and ...
Snapper ceviche
There are many versions of this dish, which originated in Central and South America ...
Mexican rice, corn and fish salad with coriander and lime
Brown rice gives this salad a wonderful texture - no stickiness in this one!
Orzo with fresh salmon, summer greens and ricotta herb dressing
Orzo is a rice-shaped pasta, perfect for use in salads as it takes on all the flavours ...
Fried rice with eggs, ginger and lap cheong
Fried rice can be, at its best, a spectacular dish or, at its worst, an unappetising ...