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

1. Recipe: Pip's ripe ribs

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

1. Recipe: Black cod in citrus miso

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

1. Recipe: Deep-fried paneer with golden raisins

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

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

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

1. Recipe: Dark chocolate and rum truffles

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 standing to eat, with…

1. Recipe: Gabriel's Scallops

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: Nadia's Mum's Prune Christmas Pudding

Serves 6 • 1 French stick • 2 medium onions, peeled and sliced into slivers • 4 slices ham - cut into 2cm squares • 4…

1. Recipe: Fresh tuna salad with tomato, red onion and char-grilled red pepper

Serves 4 • 1 Tbsp extra virgin olive oil • 400g swiss brown mushrooms, finely chopped •…

1. Recipe: Creamy pappardelle with prosciutto and basil

Serves 4 • 400g pappardelle • 1 Tbsp extra virgin olive oil • 4 cloves garlic, sliced • ½ cup…

1. Recipe: Rack of lamb with chimichurri sauce