Serves 8

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  • Ginger chicken satay salad

    The crispy noodles give this dish added texture along with crunchy vegetables that makes this dish a stand-out.

    New Zealand Taste|Jul 08, 2016

  • Ricotta and poppy seed cake

    A light but not overly sweetened cake including ricotta which adds that rich goodness needed to treat yourself.

    Woman's Day (NZ edition)|Apr 18, 2016

  • Baked semolina gnocchi

    You can't go wrong with a rich and creamy semolina that not only looks crave-worthy but also tastes it too!

    Woman's Day (NZ edition)|Apr 17, 2016

  • Spinach and egg pie

    Licence to gorge! A full-on family feast

    Woman's Day (NZ edition)|Apr 11, 2016

  • Choc ice cream sandwiches

    A cool yet filling sweet treat that will leave your taste buds wanting more.

    Woman's Day (NZ edition)|Apr 11, 2016

  • Mum’s apple strudel

    This was one of my all-time favourite desserts as a child and when I’d see Mum preparing it, I’d lick my lips with anticipation. By all means use filo pastry but Mum always used flaky pastry as we’d not yet heard about filo in the ‘70s!

    New Zealand Woman's Weekly|Apr 05, 2016

  • Pork and cabbage gyoza

    Gyoza are Japanese-style dumplings that are first seared in a pan, before liquid is added to help steam the pastry, creating a beautiful blend of textures and flavours. Try these gyoza dumplings alongside the gyoza dipping sauce

    Woman's Day (NZ edition)|Mar 15, 2016

  • Easter bun and apple bake

    This is pure comfort food. Layers of spiced bun and apple baked with a vanilla custard makes for a moreish treat.

    New Zealand Woman's Weekly|Mar 14, 2016

  • Mum’s plum cake

    This moist and delicious cake is visually irresistible as well as being easy to prepare. It’s great to have for dessert or to have with a cup of tea or coffee.

    New Zealand Woman's Weekly|Mar 14, 2016

  • Family ratatouille

    This dish takes advantage of summer’s bounty of tomatoes, courgettes, capsicums and eggplants. My dad makes a mean ratatouille, and he’s taught Mum and I that exact quantities aren’t essential. The trick is to take your time sautéing each ingredient and layering them to bake.

    New Zealand Woman's Weekly|Jan 11, 2016

  • Rhubarb custard cake

    There's no other way to say it - this cake is magical! The way the simple batter settles into layers of custard and sponge seems impossible, and yet it works beautifully.

    New Zealand Woman's Weekly|Sep 18, 2015

  • Stuffed onions baked in a cream sauce

    A scrumptious family dinner favourite, especially for the vegetarians. The title sounds complicated, but it isn’t really!

    New Zealand Woman's Weekly|Sep 06, 2015