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Chef and restauranteur Jonny Schwass from Harlequin Public House in Christchurch with his recipe for tomato water. Audio

Sweet Corn with Chipotle, Coriander and Lime; and Fresh Tuna Salad. Audio

BBQ strawberries with black pepper honey glaze watermelon yoghurt flavoured granita. Audio

Featuring a recipe for traditional Greek Custard Pie. Audio

Jonny Schwass shares his recipe for Sweet Corn Cake. Audio

Today we've got a delicious summer salad from Julie Biuso. Audio

Food writer Julie Biuso with Butterflied Leg of Lamb with Preserved Lemon. Audio

Christchurch celeb chef, Richard Till has some simple stuffing ideas for your Christmas Day poultry, and a great frozen dessert. Audio

Jacob Brown - owner/chef of The Larder restaurant in Miramar joins us to share his recipe for Christmas Pudding Parfait with fresh berries. Audio

Food today is with Christchurch chef Phillip Kraal from Bamboozle Oriental Fusion, he's got an unusual dish for us - a berry breakfast pizza. Audio

Chef Josh Emett has a new book perfect for people like me who always do the exact same thing on the barbecue. It's full of interesting and exciting things to do with meat, fish and veges over the hot… Audio

Julie Biuso with a pan-fried chicken salad with grapes, almonds and raspberry vinegar. Audio

Christchurch chef Jonny Schwass has a treacle and bourbon glazed ham steak recipe for your weekend. Audio

Celeb chef, author and dietitian, Nadia Lim of nadialim.com joins us. Audio

Award winning food writer, Julie Biuso with real hamburgers and a Spicy Tomato Chutney to go with it. Audio

Wellsford chef, Mark Townsend joins us with barbequed Thai flavoured butterflied leg of lamb. Audio

Wellington food blogger and writer, Laura Vincent with a halloumi, fried potato and raw fennel salad. Audio

Jacob Brown is owner and chef of The Larder restaurant in Miramar. Audio

Richard Till's super easy sauces for fish: Red Pepper Butter Sauce and Green Sauce. Audio

Julie Biuso talks scallops with a savoury crust. Audio

Fleur Sullivan of Fleurs Place in Moeraki with Mussel Fritters. Audio

Chris Fortune's got a modern version of the mock whitebait pattie (you may remember the original from your Edmonds Cookbook). He'll also discuss his recipe for Lemon and Fennel Cream. And an update on… Audio

Simon shares a recipe for French onion soup from his new book, Modern Classics. Audio

The food today with Christchurch chef, Phillip Kraal from Bamboozle Oriental Fusion; creating a spicy crab Larb gai. Audio

Award-winning food writer, Julie Biuso talks about her fish with macadamia nut crust recipe. Audio