John Hawkesby

Guest chef Pete Peeti with recipes for wild roast pork and steamed mullet. Wine choices from John Hawkesby. Audio

John Hawkesby has just the wine for Al Brown (from Logan Brown in Wellington) recipes. Audio

Guest chef Peter Thornley and wine commentator John Hawkesby. Audio

Our guest chef is Catherine Bell, with her recipe for basil frittatas with asparagus, and asparagus-pesto souffle. Wine recommendations provided by John Hawkesby. Audio

Todays guest chef is Lauraine Jacobs with wine choices from John Hawkesby. The dish is Snapper in Papillote with fennel, walnuts and parsley with an orange and mint salad. Audio

Pork chops with tomato and green pepper sauce, and tamarillo sorbet. Audio

Sean Armstrong is food editor of North and South magazine, and author of Sean Armstrong's Kitchen. Audio

With Paul Jobin and John Hawkesby. Audio

Adam Newell Chef/Owner Zibibbo Restaurant and Bar with a recipe for Slow Braised Chicken with Black Olives and Oranges and Winter Pudding. Audio

Adie McClelland,Chef, tutor, food consultant and private caterer Roasted Fillet of Fish on Caramelized Onion and Fennel, Roasted Beetroot and Garlic with Warm Tomato Vinaigrette and Aioli + Semifreddo… Audio

Neil Brazier suggests Red Thai Fish Curry and Sweet Coconut Rice Pudding. Audio

Ray McVinnie teases and tempts our olfactories with food and John Hawkesby matches the perfect wine. Audio

Guest chef Kate Fraser cooks a tagine of spicy root vegetables and Pear and almond pudding. John Hawkesby chooses wines to suit. Audio

Lauraine Jacobs is cooking Bouef Bourguignon and John Hawkesby is matching the food with wine. Audio

Leek and Goats Cheese Tart and Italian White Bean Soup with Sausage. Audio

Cullen skink or smoked fish and potato soup with chives and Risotto of beetroot, fresh goats cheese and curly kale. Audio

With guest chef Jeremy Jones and wine expert John Hawkesby. Audio

Todays guest chef is DineAID charity organiser Mark Gregory and wine commentator John Hawkesby matches the food with the wine. Audio

Long keeper onion and olive tart with goats cheese, and Roasted Sea Bass with moscovado liqourice olive crumble. Audio

We're joined by Australia's best known food writer and stylist, Donna Hay and wine commentator John Hawkesby. Audio