An updated old-fashioned cake for Mother's Day.  Served with a simple lemon glaze and Greek yoghurt swirled with lemon curd.

Makes: Enough for each person to have 200g of fresh fish

Notes: I tested this recipe with three commonly available NZ white fish.

Ling which took 10 minutes plus resting 5.

Gurnard and Tarakihi both took 7 minutes plus resting. 

The resting gives you a bit of wriggle room but look for fillets about the same size.  With the Ling for example I folded the tail of the fillets under to make them the same width as the fatter section of the fillet. 

Bouillabaisse - Fast French Fish Stew with Tomatoes and Olive Oil.

Fast non-fried fish recipes are very useful in Summer. This recipe originally from Provence is super fast, even with my young family, it is a favourite.  Richness from the ample olive oil mixed with the tomato is very satisfying.  

Olives are my favourite quick snack with evening drinks.  I always have the canned olives stuffed with anchovies or garlic in the pantry.  Stepping up the olive game is simple, and olives store well in the fridge.  Making you ready for your friends and family and that favourite bottle at short notice. 

Kalamata olives traditionally pair well with Rioja, Syrah, tempranillo or a crisp white.  Think of the lovely hot olive-loving countries, Spain, and Greece.

Salmon always looks and tastes amazing. A party favourite and available in most places.  

In this instance, the Amisfield Rosé is particularly chosen as a match for a higher fat-content Salmon. Saltwater salmon is the most common farmed salmon sold in New Zealand.  Think creamy pink salmon paired with the freshness of strawberries and a fabulous afternoon.

The perfection of stone fruit notes in this wine, grabs-a-hold of a dried apricot and makes everything sing…  Can’t say more really, just like apricots and goats cheese are both fruity and creamy, so is this Pinot Gris. This is the best summer combo.

When I am preparing food for people to serve themselves, usually from the end of my kitchen bench, I think about how it'll look in 30 minutes.  This salad tastes fantastic but also holds up well on a buffet. 

The lovely sweetness of proper bacon and savoy cabbage pairs perfectly with Ceres Black Rabbit Riesling. It's a wonderful and clever match.  I'd serve this with a late-night bacon sandwich too.

27 Steps Christchurch shares their favourite Venison recipe with The Wine List. Serve with Dog Point Pinot Noir.

Served with beet and blackberry puree; potato, fennel and olive gratin; winter vegetables, and jus.It is one of owner, Emma’s favourites.