Featured Recipe

Open prawn won tons with avocado, cream cheese, water chestnuts, chilli lime dressing

This dish has great flavours and textures that make it rich, intriguing and moorish. The avocado oil is a nice compliment and has a great colour and vibrant green which really highlights dishes and plates.

Serves 4

FULL STORY>>

Olive roasted chicken Olive roasted chicken with a roasted lemons and olives, pan roasted baguette

Bluff Marys It is that time of year so why not...there is nothing better than a bluff Mary...she is a lovely girl and even better in a shot... this is a bit of a twist on a bloody Mary incorporating the ever lovely and sublime Bluff Oyster..! Enjoy and serve in shot glasses.

Te Maori Potato and leek soup A really good revamp to the traditional leek and potato soup...use the traditional Maori potato to make this dish unique.

Booking the Cooks Cook School

Air New Zealand Inflight Magazine Catch of the Day Cook Schools around the Country

Featured Interview Foodtown Magazine Aug/Sept issue Natural-born Foodie Chef Mark Dronjak has loved the whole process of preparing and cooking food since he was a kid. Mark Dronjak reckons he's been a foodie from birth. The Auckland chef grew up in a household where everything revolved around food and family life was played out in the kitchen.

Past month's recipe Green lipped Mussel and Spinach Creme chowder perfected by a manuka smoked sea salt sprinkle

Featured Recipes...

Blackened Cajun Fish

and

 Gourmet Smoked Salmon Pie

Some of the photos on this site taken by...

JOANNA WICKHAM
www.jowickham.co.nz