Auckland Oyster Pakora with Tomato Kasundi & Sorrel. A Taste of Cassia with Chef Sid Sahrawat. "This recipe captures the essence of Cassia. We use seasonal produce that is locally sourced and then we use traditional Indian flavours and spices to create a modern Indian rendition of a dish."
Auckland Braised duck, and duck liver ravioli. A taste of Pasta & Cuore with Chef Gabriele Marangoni "I decided to share this recipe with readers because I believe it is a responsible way to use most of the animal, trying to throw as little out as possible."
Auckland King Fish with Mandarins. A Taste of The Grove with Chef Kira Ghidoni. "This is one of the best dishes I created this year. I was about to go to Fiji, but before going I thought I should make something with coconut. Then I had some mandarins in my garden and I decided to use them with the fish and the coconut, and boom this dish was born."
Auckland Saffron Tagliatelle aglio e olio. A taste of Ortolana with Chef Kevin Puyat. "This is one of my go-to recipes when cooking for friends. It's a humble, approachable dish for people and it tastes sensational. Who doesn't love an easy and delicious recipe?"
