Glenfield College Home and School Association, Auckland, recipe, circa 1960. Serves 10 as a pass-around…

Longstanding mates Margot and Mel are the toast of London, finds Grant Allen.

1. Grant Allen: Island cuisine a real catch (+recipes)

Serves 6 • Three whole pigeons to give 6 breasts or 6 quail to give 2 breasts per serve. Alternatively, 3 whole poussin…

1. Recipe: Pip's ripe ribs

Serves 6 • 300g plain white flour • 150g small oats • ½ cup chopped walnuts or almonds • 50g raw sugar or brown • 150g…

1. Recipe: Black cod in citrus miso

Rillettes can be used as a canape or cold starter. We often serve a combination of small bowls of rillettes…

1. Recipe: Barbecue bread

Makes 16 • 175g unsalted butter, softened • ¼ cup icing sugar • 1 tsp vanilla extract • 1 cup plain flour, sifted •…

1. Recipe: Dark chocolate and rum truffles

Serves 6-8 • 1 ½ cups plain flour • 125g chilled unsalted butter, chopped • ½ cup icing sugar, sifted, plus…

1. Recipe: Deep-fried paneer with golden raisins

Makes 2 cups • 3 eggs, lightly beaten • 2 egg yolks, lightly beaten • 1 cup caster sugar • ½…

1. Recipe: Tunisian eggs with tomatoes, harissa and red peppers

Bite-sized barbecue meals allow guests to mix and mingle, says Grant Allen.

1. Grant Allen: Handling the heat (+recipes)

There is no real formula for these. I think you need to think about bite-sized pieces if people are…

1. Recipe: Barbecued Venison Steaks with Blueberry Sauce

New Zealand is a world leader in farmed venison production. We mostly send it off for export, but in recent times us locals…

1. Recipe: Black cod in citrus miso