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Jacob's recipe for Grissini with Cured Pork Belly or Jowl. Audio

Kiwi Kitchen chef and author, Richard Till joins us to talk about a great slow cooking roast lamb / hogget recipe idea. Audio

Julie has been in the Hawke's Bay region. Audio

Marinated Lamb Cutlets with Beans, Mint, Feta and Potatoes. Audio

Geoff Scott from Vinnies in Auckland. Geoff's back from his trip on board an oyster boat in Foveaux Strait. Audio

Dame Alison Holst's Apple Pie. Audio

Eggplant and chickpeas with mint yoghurt. Audio

Wild venison liver with forest mushrooms, roasted beets and sour cream. Audio

Corn Fritters. Audio

Jacob Brown from the Larder in Miramar shares his Peach Melba recipe. Audio

Plum and Brown Sugar Clafoutis. Audio

Ricotta-stuffed chicken breasts with verjuice. Audio

Champagne Ham Glazed with Apple and Cinnamon. Audio

Wellington chef, Jacob Brown from the Larder is our guest chef today. Audio

Former MasterChef winner and author of Nadia's Kitchen, Nadia Lim, shares her Avocado Mango and Vanilla Gelato recipe. Audio

Fresh broad beans on the menu today. Audio

The Friday food with Phillip Kraal from Bamboozle Oriental Fusion Kitchen in Sumner. Audio

Dame Alison Holst shares a recipe for traditional Christmas mince meat. Audio

Jonny Schwass has a recipe for White Asparagus with Sauce Gribiche. Audio

Chef Jacob Brown brings us the Friday food, a Pecan Pie. Audio

Barbecued Leg of Lamb with Pomegranate Glaze. Audio

Chris Fortune's recipes for Green Snotty Vegetables with white ozzzy slim for the kids, and Swiss Chard with Olives for the more complex tastebuds. Audio

We setup your weekend with one of our emerging young chefs, Zac Saunders from The Matterhorn in Wellington. Audio

Geoff Scott from Vinnies, Herne Bay with the food selection. Audio

Julie Biuso's Ricotta Hotcakes with Strawberries and Maple Syrup. Audio

Spring Vegetable Stew. Audio

Thai Spicy Squid. Audio

Nadia shares a recipe for Spring Breakfast Spaghetti. Audio

If you are a fan of scallops, now is the time to indulge. Scallops at their best are fresh and plump, smelling of the sea, and as tender as butter to eat. But overcook them and you may as well play… Audio

Geoff Scott, chef and owner of the renowned Vinnies restaurant in Herne Bay in Auckland shares a recipe for Potato Gratin. Audio