In today's Bite: Happy homemade Easter

For Easter we are cooking up: baby brioche, roasted rolled loin pork and for dessert a raspberry and champagne syllabub. Photos / 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.

Allyson Gofton's baby brioche will be giving the traditional hot cross bun a run for its money this year. It's nice to serve something different, especially when we have been feasting on the traditional for weeks leading up to Easter thanks to the mountainous displays in the food stores. If you have a breadmaker, you will definitely want this recipe.

You might also like to try making your own chocolate. Megan May's salted caramel chocolate cups have Easter treat written all over them.

Pineapple with cardamom and grilled pear salad with pork tenderloin. Photos / Bite magazine

Our special Easter menu features roasted rolled loin pork (yes there is crackling) instead of the more traditional lamb - served with potato and fennel gratin, roasted shallots and sweet stem broccoli with lemon. If it's lamb you are after, our collaboration with Villa Maria has produced a meltingly tender wee leg to enjoy with a glass of pinot or two on this extra long weekend of feasting. For dessert cardamom adds flavour to fresh pineapple and a raspberry and champagne syllabub will impress.

To get us through to Friday, we have four ways to make a poke bowl and an autumn pear and pork salad that will help you get dinner on the table.

Grilled salmon poke bowl. Photo / Bite magazine

Also in Bite this week:

• Peter Gordon helps prevent yoghurt splitting when adding to curries

• Louise Thompson shares some wisdom without words