In this week's Bite: A spicy start to winter

Ray McVinnie's delicious dry potato and pea curry. Photo / Bite Magazine

Find all your favourite bits from today's Bite magazine online. Follow the hyperlinks in Jo Elwin's editor's letter and lose yourself in bite.co.nz.

Welcome to winter. Here's hoping it will be a season that is as spicy and vibrant as Ray McVinnie's vegetable curries.

Photographer/stylist Tam West has inspired me to be a lot more colourful with my table settings, and Ray has me wanting to try everyone. For carnivores he suggests serving the gingery mixed vegetable and tomato curry with roast chicken or steak. The dry potato and pea curry with warm flatbread with barbecued lamb, chicken or fish, and you could add diced chicken to the zucchini, green bean and coconut curry with fried tofu.

Warm up with a mixed vege curry or a zucchini green bean and coconut curry. Photo / Bite magazine

It's time to spice up the baking too. Welcome in winter with this ginger fudge slice and then work your way through our spicy baking collection.

Salmon makes a nutritious addition to the winter menu and Warren Elwin has four interesting ways to serve it in his 4 bites column this week. The salmon thermidor has certainly got my attention.

Four ways with Salmon by Warren Elwin. Photos / Bite magazine

For those enjoying a day off today, perhaps you might like to make a cake fit for a Queen.

Spicy ginger fudge slice. Photo / Bite magazine

- bite.co.nz