Roast dinner

Light and tasty, this healthy paleo salad is packed full of protein. The combination of crunchy macadamias and sweet apples with tender chicken is a real winner, making it a go-to lunch option.

Ward off winter maladies with this wonderful seasonal salad

Cook to impress with the classic Sunday roast. Juicy lamb will melt right off the bone and into your mouth while potatoes give you something to crunch on.

Tender, juicy beef is beautiful marinated in a fragrant Moroccan seasoning and cooked to perfection. Serve your meal with sweet, caramelised cauliflower and steamed green beans for a flavour sensation that will leave you wanting more!

The secret to perfect roast potatoes is par-cooking them before tossing in the oil. They come out of the oven crisp and golden.

Pumpkin, red onion and beetroot add a riot of colour to these roast vegetables. Try it also with leek, kumera, chunks of zucchini, capsicum, corn, eggplant or carrots.

This classic winter warmer will soothe the soul with hearty vegetables and fresh basil.

A roast chicken is the ideal family meal for winter or summer and the vegetables and chicken can be used for lunchboxes the next day. Make your own gravy or use bought gravy for an easy meal.

A lamb roast is heaven in a baking dish. We served ours with roasted pumpkin and peas. You can use any vegetables you like.

A crispy, golden meal that bursts with sunny flavours

Top of the morning! Treat mum to a healthy breakfast spread that’s sure to make her smile

Cut down the calories in your cooked breakfast.

Luca Villari takes Silver Fern Farms’ premium beef Porterhouse Steaks and cooks them to perfection for a fast family dinner or easy entertaining with friends.

Luca Villari takes Silver Fern Farms’ premium beef Porterhouse Steaks and cooks them to perfection for a fast family dinner or easy entertaining with friends.

Luca Villari takes Silver Fern Farms’ premium beef Porterhouse Steaks and cooks them to perfection for a fast family dinner or easy entertaining with friends.

This is gorgeous – deep golden brown skin, plump and succulent. If you forget to soak the apricots, put them in a small saucepan with the water and cook gently for 10 minutes, until plump and tender.

Brown rice takes longer than other rice to cook. Note

Add roast vegetables such as parsnips, pumpkin or carrots or for a less heavy meal, add steamed green vegetables such as beans, peas or English spinach. You can parboil the potatoes in the microwave, if you prefer. Note

Rich, opulent European dishes put an international spin on any occasion. This platter works as an entree, paired with hearty breads.

These seasonal favourites are perfect for cosy autumnal evenings. As the recipes cook, your home will be filled with beautiful aromas that the whole family will thank you for.

A great meal to make when entertaining, this is all cooked in the oven, leaving you more time to mingle.

Pulses, legumes, grains and seeds are great off-the-shelf staples that add bulk, fibre and valuable nutrients to your diet. Try these light and hearty recipes to kickstart a new way of cooking.

Thanks to the abundance of ingredients that were unfamiliar just a few years ago, the cook now has more options than ever when it comes to delighting the family with new flavours.

Everyone will be impressed with this poultry pleaser

With our hectic lifestyles, the biggest luxury in life is simply time! A long weekend is a great opportunity to indulge in slow-cooking roasts

This flavoursome vegetable dish is sure to create a buzz when you serve it up.Enjoy on it's own as a light dinner or include as the perfect accompaniment to a roast family dinner.

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

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

For extra flavour and colour, add a red capsicum, cut into thick strips, to potatoes. Note

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 […]

Kumara hold more moisture than potato, so I season them and bake whole in the oven, before peeling the skin and smashing the flesh. Doing this dries them out a bit more so you’ll have gorgeous fluffy mash. Note

Sarah Bowman uses the last pick of sun-loving tomatoes, and capsicums to create this Mediterranean classic

Drumettes come from the thick part of chicken wings, are available in the meat section of the supermarket. Note

If desired, chicken may be used instead of duck. Note

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

We like to serve this with a salad of leaves from the garden and some form of roasted crunchy potatoes.

This delicious salad makes a perfect light meal, or it’s a great way to make a special meal out of a plain grilled chop, sausage or steak. Note

This fruity stuffing adds a taste of summer to a simple pork fillet.

Full of flavour, this grilled whole chicken is perfect enjoyed at a large family dinner. Serve with roasted vegetables for a wonderfully warming protein packed dish.

Julie Biuso picks her all-time favourite recipes

I’m a big fan of salads; it’s the colour, the crunch, the tang, the oily juices they create, just begging to be mopped up with bread, that have me constantly hungering for more ways to throw leaves, herbs, vegetables and edible flowers together. And I love the way that salads can make a little protein go further, or gracefully move over and let the protein be the star. Warm, warmish, at room temperature or chilled, salads should be the mainstay of our diet.

It’s time to enjoy the outdoors with friends and family. Julie Biuso shows how to create a perfect snack-sized dish to serve up with summer drinks.

Crispy roast potatoes

Warm, and zesty, these flavoursome potatoes are crispy on the outside, fluffy on the middle, and are the ultimate comfort food or warming side dish for your next roast dinner.

We’ve used oil as well as butter – the oil cooks the potatoes while butter adds a nutty flavour. In France, potatoes are often pan-fried in duck or goose fat for their taste. Lard could also be used. Note

Glaze ham for Christmas then slice it and spice it… here’s Julie Biuso’s menu-winning ham.

In these enlightened times we feast in all manner of ways on the 25th. But the traditional New Zealand Christmas dinner of a perfectly glazed ham, carrots, spuds and peas followed by a berry-packed and boozily indulgent trifle is still incredibly hard to beat. Sophie Gray aces a classic

You can't go wrong with a big piece of tender pork meat, surrounded by a thick layer or crunchy golden crackling. Serve with roast vegetables for a beautiful Sunday night family dinner.

Eleanor Ozich adds a gluten-free twist to traditional Christmas fare

Julie Biuso adds a dash of pizazz to vegetable sides, ensuring your summer dining table is alive with colourful, fresh and healthy flavours. Imaginative vegetable sides can turn a meal into a fabulous feast. We’re not talking plain boiled carrots – we’re talking flavour, colour and attitude. Bring in ginger, spices and chilli for a little zing; nuts for the crunch factor; edible flower petals for colour; then yellow and red capsicum to contrast with the green vegetables.

Christmas recipe our Taste writers have recieved the most compliments for over the years.

This is the Christmas recipe our Taste writers have received the most compliments for over the years.

How to join a chicken: Remove string, place chicken on a board, and cut skin around leg with knife against carcass then press leg joint outwards to expose the joint. Cut through and slip point of knife under the hack to release the maryland (drumstick and thigh). Repeat with other side. Separate into thighs and […]

This gluten-free stuffing has endless variations. Add nuts or dried fruit, and other herbs and spices. To tie up a chicken, place it on its back. Pull skin over neck and secure by folding wing tips back over skin. Run string around wings and underneath to cross over back. Turn chicken over and bring string […]

Leave out the paprika and make apple sauce if you prefer a more traditional flavour. Note

Slow-cooking a shoulder of lamb makes the meat so tender that it virtually falls from the bone in large pieces. the juices from the lamb also impart a delicious flavour to the potato. Lamb shoulder is particularly sweet and moist, and is an economical cut. To prevent the garlic burning, leave it unpeeled. After roasting, […]

Roasting the vegetables for the ratatouille helps them caramelise and melt in the mouth. Note

Not suitable to freeze or microwave. To make roasted ginger carrots, wash and trim 2 bunches of baby carrots. Toss the carrots in a small baking dish with 30g of chopped butter and 1 tablespoon of olive oil. Cut a peeled 5cm piece of fresh ginger lengthways into 10 ribbons using a vegetable peeler; add […]

Not suitable to freeze or microwave. Note

Not suitable to freeze or microwave. Note

Not suitable to freeze or microwave. Harissa is available at selected supermarkets and delicatessens. Note

Not suitable to freeze or microwave. Note

Ask your butcher to score the rind, 1cm apart, across the pork in the same direction as you will slice. The rind should be scored deeply, through to the fat, to ensure the fat is rendered and the crackling will be crisp. This recipe is best made close to serving. Note

You could use Spanish sherry vinegar in place of the red wine, if preferred. For a more smoky flavor, grill capsicums over coals, without oil, turning them as they blacken. If you have a juicer on hand, use this to juice your vegetables in Step 4, instead of the blender. Note

If the skin of the chicken doesn’t get crispy enough in the cooking time, simply place the chicken under the grill for about 2 minutes. Note

Suitable to freeze (without mustard, cream, peas and parsley). Not suitable to microwave. Note

Not suitable to freeze or microwave. Note

Serve this salad as an accompaniment to grilled fish or roast chicken, or with crumbled goat’s cheese as a main meal.