Dinner

The ocean’s bounty is the basis for a dazzling array of mouth-watering meals

You can taste the ocean in this rich and hearty combination of shellfish.

This curry can be adapted with different kinds of seafood and made more or less spicy to suit everyone’s taste.

A roast fillet of beef is best served rare to medium-rare. Encourage guests who like it well done to take slices from the ends. Avoid cooking the beef the day before, as much of the flavour will be lost after refrigeration. Note

With the addition of bacon and cream to a staple winter dish, this spaghetti bolognese has a rich and creamy sauce that is seriously tasty. Serve with grated parmesan and chopped parsley.

For a balanced but delicious midweek dinner that is sure to satisfy the fussiest members of the family serve this creamy and cheesy pasta bake with a freshly tossed green salad.

Choose firm eggplant for easy slicing, and use a very sharp knife to cut them. Note

This is a homemade lasagne with a twist. Treat the family to a mouth-watering Italian favourite that uses rice noodle sheets for a lighter dish than traditional lasagne.

Drizzle chicken with a little olive oil before baking, if desired. Prepare wedges according to packet directions and bake while cooking chicken. Note

Flake salmon into salads or serve with steamed veggies for a light meal, if you like. Note

Pumpkin may be used in place of kumara, if preferred. Note

Shake excess flour from tofu before frying. Note

If crackling isn’t crunchy, slice away from cooked pork and lay on a baking tray. While pork rests, place crackling in a preheated 230°C oven until crisp and the surface is bubbled. Note

Crab meat is available canned or in chilled section of your supermarket. Remove any remaining shell. Note

Remove steaks from the refrigerator about 15 minutes before grilling for a better flavour and shorter cooking time. Note

Liquid, powdered stock or cubes can be used for this recipe. You may not need to use whole amount of stock in Step 3. Stirring gives risotto its characteristic creamy texture. Note

Leftover gumbo can be frozen. Be sure to reheat it thoroughly. Note

If desired, use a flameproof saucepan to prepare casserole. Note

Find bouquet garni in spice section of supermarkets. Or use fresh bay leaves, thyme, parsley stalks and one teaspoon black peppercorns. The vegetables from the cooking liquid or steamed baby carrots make great sides. Note

For a delicious pasta bake, place leftover penne and sauce in an oiled ovenproof dish. Sprinkle with grated cheese and bake in a preheated 180°C oven until golden. Note

The combination of big, juicy mushrooms with tender steak is unbeatable. Packed full of protein, this makes a healthy dinner for an individual diner or the whole family.

It seems lamb is definitely the Greeks’ choice when it comes to meat and this couldn’t be more simple and delicious if it tried. Studding the lamb with the garlic and rosemary infuses the meat with flavour while it cooks and who can pass up a golden spuddy! I’ve included a quick little recipe for […]

Entertaining is a breeze if you beef it up!

Whether you are camping or simply feel like cooking outdoors, this dashing dish done on the barbecue is a winner

Can-do dinner. There’s a reason this BBQ cooking method is still a hit – because it’s great!

Whether you are camping or simply feel like cooking outdoors, this dashing dish done on the BBQ is a winner.

Tuna is dense and meaty, needing minimal cooking, if any. Here it has been simply seared it, then paired it with crunchy fennel carpaccio and a salty caper dressing.

Roasted pumpkin has a subtle sweetness, which makes it a perfect filling for ravioli.

To separate pasta, add to boiling water, then bring back to boil and stir. Note

Mash potato and parsnips with a little milk or cream and butter, if liked. Note

If you can’t find pimientos, you can use roasted capsicum instead. Note

Filet mignon is one of the most sought-after cuts of meat due to its divine tenderness. With a delicious peppery sauce this pepper steak mignon recipe is best served with steamed vegetables or salad.

If you aren’t a fan of pawpaw, you might love the sweet flavour of delicate pink papaya. Note

Your family will love this easy bake and it is even better the next day for lunch.

This juicy lamb will melt in your mouth and take you back to the big family dinners you enjoyed as a child. Every vegetable is brimming with flavoursome stock while red chilli adds some spice.

Whipping up something to eat from pantry staples such as rice and adding a handful of seasonal vegetables and herbs can be just the ticket when you crave a lighter meal during the summer months.

A meal cooked with fresh seasonal produce is one of life's joys. We celebrate the bounty of summer in this flavour-filled dish

This technique for cooking the salmon is simple, packed with flavour and it’s also a healthy option. The recipe will also work well with other whole fish, such as snapper, hapuku or cod, or with fillets.

This pasta dish can be served hot or cold as a salad. Note

You can use strips of uncooked pancetta or grilled bacon instead of prosciutto and replace the parmesan with ricotta, crumbled over the pasta and gently stirred through, if preferred. Note

Other thick-cut fillets of fish can be used, such as ling or snapper. Note

This capsicum sauce is commonly known as peperonata, and can also be served with crusty bread or stirred through pasta. Note

For a quick meal, use canned tuna. Baked chat potatoes may be added to make it more substantial. Note

Use a whole cooked chicken, cooled and skinned, if more convenient. Note

Bavette is a long, flat, narrow ribbon pasta that is similar to tagliatelle. Note

Use a vegetable peeler to slice unpeeled zucchini into ribbons. Note

If you don’t have an ovenproof frying pan, place sausages and oil in a loaf pan. Bake 5 minutes, until very hot. Pour batter around sausages. Continue as directed. Note

Drain tofu and if time permits, press lightly with a plate for a short while, to remove some of excess liquid. Using an oil that can reach a high temperature without burning is important when it comes to frying tofu. Rice bran oil is perfect for this. Note

It’s important not to overcook fish as it becomes very dry. Note

A traditionally French snack, gougere is a baked savoury cheese choux pastry. It is beautiful enjoyed fresh out of the oven with a cup of coffee for afternoon tea.

This veal shoulder cooked in tomatoes, garlic and white wine make a comforting meal in cooler weather.

When searing the beef, you can flame it with 1/4 cup of brandy, if you like, for an extra-special flavour. If the pastry is becoming too brown, simply cover it with foil. This will be necessary if you like your beef well done. Note

Prepare this dish ahead without grilling, then reheat for 15 minutes in a preheated oven set at 190°C/170°C fan-forced. To finish, pop it under a hot grill so the top becomes golden and crisp. Note