For these stuffed pancakes, try to buy pork mince with a really high fat content or make your own using high-quality pork belly which has a good meat-to-fat ratio. There are a lot of potatoes to grate here, but if you have a food processor with a grater attachment, it does the job in minutes. Enjoy with soured cream or the Aubergine Ikra (page 160).

“Ever since the wider public rediscovered the true flavour of pistachio – a prized, naturally sweet nut far removed from the artificially coloured pastes flavoured with bitter almond oil – it has become an undeniable smash hit of a flavour. This tart celebrates pistachio in its purest form, layered in a spectrum of natural green tones: matcha-infused pastry, luxurious pistachio…”

“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)…”

"This soufflé debuted in our first winter in 2006. It was immediately obvious that this dish could never leave the menu, our guests never tire of it! The two baking stages each fill the dining room with an intoxicating aroma. This impressive-looking…”

“These tacos are a family favourite, and they’re also great for parties, as ‘fakeaways’ or a way to get your kids to eat more veggies. I tell my kids it’s crispy chicken and they’re yet to question me (they’re only three and five).” - Olivia Galletly

“This fudge brownie is definitely for the adults, as it’s filled with rum-soaked raisins, prunes, dried figs and warming spices. It’s delicious any time of year but it does make for a classy Christmas treat. I like to keep it in the fridge so it’s chewy.” - Olivia Galletly

"Keep the silverbeet stalks for a spring minestrone. Mum always said it was the stalks that were the secret to her minestrone, adding flavour without complicating the other vegetables…"

We’re getting our Austria on with these buns; one of us is contemplating a visit and the wish-list itinerary is quickly filling up with Schloss Schönbrunn, sausage, strudel, Strauss, the Christmas Markets at Spittelberg, sachertorte, the Secession Building, and everything to do with Sisi. And schnitzel. All the ’S’ things, basically...

These flatbreads are fun to put together and they’re versatile too. You could serve them as a side for a soup, or with a Middle-Eastern themed roast lamb dinner, or even as leftovers for breakfast, reheated in the oven until the bread-y part turns crisp. We like serving them as part of a mezze (also spelled ‘meze’) spread…

Yes, yeast, AGAIN. You know we’ve been lobbying hard for making yeast great again and for you to stop being such scaredy cats about using it; we have NO IDEA if the message is hitting home but we can only live in hope. If you’re a fan of the cheese straw, these grissini are even better, we think…

Take a Scottish classic, sprinkle over a popular American seasoning, then serve with eggs and smoked salmon and let the deliciousness flow! Tattie (for ‘potato’) scones are more like flatbread or griddle bread than an actual scone and they don’t rise too much. But they’re wonderfully potato-y and easy, and are the perfect foil for everything else going on here....

Miso brings a lovely rich, salty vibe to this apple crumble; it’s subtle though, so if you’re thinking ‘uh-oh, this sounds weird’, don’t fret. It actually works fabulously and we think you’ll be pleasantly surprised by how good this spin on a Kiwi classic tastes. Use white miso, as it’s the mildest of the whole bunch...

Did we mention how it’s World Chocolate Day this month? There’s quite a bit happening in July actually, including Bastille Day, World Snake Day, World Emoji Day, etc. July 1st is International Joke Day, the 2nd is World UFO Day and the 3rd is International Drop A Rock Day. We don’t even know what that is…

Yes, we know. Yeast. Y’all are terrified of it. No matter; we will keep rolling out the yeast-y recipes, to the tired tune of “working with yeast is not that hard.” Modern instant dried yeasts are foolproof, unless you throw boiling water over them in which case you’re totally cooked…

It had to happen sooner or later; cabbage has officially entered the zeitgeist. Remember when cauliflower was suddenly a thing? Then Brussel’s sprouts? No? Well they were and now it’s cabbage’s turn to have a little moment. Cabbage is suddenly all the rage..

Salty, cheesy, olive-y, and begging for a drink in hand – this savoury loaf has serious aperitivo energy. It’s French-ish (cake salé, if we’re being fancy), endlessly riffable, and one of those recipes that reliably makes you look like a total genius with very little effort. Think of it as a cross between a quick bread and a giant, warm antipasto selection….

“If you make this dish correctly, you’ll be asking yourself if you’ve burnt it. It’s okay. My training in modern European kitchens where everything had to be golden brown had me second-guessing, too. It just doesn’t taste the same if it is golden brown. It’s that dark bittersweet flavour that transforms cauliflower…

What’s cuter than a cupcake? A cupcake with a great gob of frosting piped on the top, that’s what. Anything with piping looks bougie, don’t you think? We love letting loose with a piping bag; it’s our happy place. And it’s arguably the most extra thing you can do because…

Like having a Little Black Dress in your wardrobe, every baking repertoire needs an easy, gingery, spicy cake recipe in the mix. (Well, we think it does anyway, and what we say generally goes. We’re not running a benevolent dictatorship here)…