“In the 17th and 18th centuries, Cornish pasties were the go-to portable lunch for miners, fishers, and farmers—practical, hearty parcels eaten hot or cold. I use up leftover casseroles and stews by simply shredding the meat and ensuring the sauce is thick enough to hold its shape without leaking. In this version, the traditional pasty takes on a North African twist with a…”

“These scrolls are to die for — soft, rich, pillowy brioche encases spiced apple and nuts, topped off with a sticky caramel glaze. They’re a special treat, perfect for packing in a picnic to take on an outdoor adventure.” - Nadia Lim

“We’re a long way from the sea — but luckily, we know a couple of good fishermen who frequent the waters around Stewart Island. We trade lamb or Swifty beer for fresh fish and the occasional cray, and when we do, this chowder is on the menu. It’s one of Carlos’ most requested dishes: rich and creamy, loaded with mussels, prawns, chunks of fresh fish (and cray if we’re lucky enough)…”