Food writer, stylist and Bite contributor Kathy Paterson says if she could eat anywhere in the world, it would be right here in New Zealand. "We have incredibly talented and dedicated producers of ...

Kathy Paterson asks three hot young Aussie chefs ... It was the opener to the Melbourne Food and Wine Festival. The three-course lunch menu was designed by Chef Shane Delia and Patissier Adriano ...

Kathy Paterson presents 15 vinaigrettes and salad ... Place all ingredients except oil in a small food processor. With the motor running, slowly drizzle in the oil through the feed tube until ...

Kathy Paterson presents a long, hot summer’s worth of vinaigrettes and salad dressings. For the perfectly dressed green salad wash and dry green leaves and place in a large bowl. Drizzle over ...

See Kathy Paterson's vinaigrettes and dressings and these moreish recipes below. There are a couple of sweet sauces too to pour over store-bought ice cream. A slow-cooked cut of well-flavoured ...

Kathy Paterson spent a morning in the kitchen with chef Tom Kime to gather a few fresh ideas on how to cook New Zealand’s sustainable hoki. Tom uses this smoking mix to smoke other fish and ...

Lamb is a good source of haem iron, so Kathy Paterson ensures that it's on the weekly menu. Almond butter is available in health shops and speciality food stores. You could also use lamb rump for ...

Kathy Paterson spent a morning in the kitchen with chef Tom Kime to gather a few fresh ideas on how to cook New Zealand’s sustainable hoki. Tom’s romesco sauce covers all the bases of flavour ...

Make Kathy Paterson's Christmas mincemeat drops to serve ... a main course if served in slices with side dishes," says Bite food writer Laurie Black, "and probably 12-14 if served broken in ...

This dessert from Kathy Paterson is designed to follow her roasted rolled pork loin and potato and fennel gratin with roasted shallots and sweet stem broccoli Puree the raspberries then push ...