An orange-flavoured, Madeira-style celebration cake that is a brilliant carrier for icing. Madeira cake used to be served with a glass of Madeira hence its name, however a tipple of Grand Marnier would be the way to go here. For her afternoon tea Outstanding Food Editor, Kathy Paterson enjoyed a slice along with a cup of Tea Thief Mr & Mrs Grey.

Outstanding Food Producer Awards recipe guru Kathy Paterson has shared one of her favourite autumn recipes. She promises that shortbread keeps well if not iced, saying she usually makes enough icing to ice half of the biscuits at a time. Passionfruit icing elevates the biscuits, making the shortbread a little special.

Make the most of summer berries with this twist on the humble pav. Kathy Paterson separated the meringue making in the recipe, so you don’t need to make the shapes if you prefer not to.

Who doesn’t love a good old-fashioned pudding? This is one of Kathy Paterson’s favourites and ideal to use the last of the season’s apples.

These are a favourite for Sabato shoppers and we’re pleased to share them. They taste great and shouldn’t be only for celiacs but will be enjoyed by all scone lovers!

If you are on the lookout for a moist but not too rich, chocolate cake,  try this recipe – it’s Kathy Paterson’s ‘go-to’ chocolate birthday cake and she has shared it with us! The inspired chocolate topping is a variation on the accomplished baker, Julie Le Clerc’s recipe. Try using honey or even maple syrup to give the topping an extra glossy finish.

A stunning dessert cake that relies on tart lemons to really show it off and sings when accompanied by a good scoop of PURE New Zealand Lemon Curd Ice Cream.

With juicy locally grown oranges at their peak now, it’s the perfect time to share a recipe its creator Lauraine Jacobs says is one of the most wonderful muffin recipes she’s ever baked. The whole orange is used in this muffin, with the skin adding a surprisingly fragrant flavour. If you don’t like dates, substitute sultanas or raisins.

New season’s apples and the bite of winter hit at the same time, so Kathy Paterson has brought the two together with this traditional dessert.

Nothing beats the aroma of baking Hot Cross Buns wafting through your home! Kathy Paterson’s Spiced Chocolate Hot Cross Buns are perfect served with Taste of the Alps, The Farmer’s Wife, Lemon Curd and bound to become a new family favourite.

A seasonal fresh fruit tart is hard-to-beat! Kathy Paterson’s pastry is a star in its own right and any simply prepared summer fruit is the perfect partner.

Croissants are perfect for a bread and butter pudding. Use fresh or frozen blueberries, strawberries or raspberries. This recipe is from ‘It Takes a Village’ – A Guide to Matakana and its surrounding districts by Lauraine Jacobs. Photography by Ken Downie.

Created especially for Outstanding NZ Food Producer Awards by Kathy Paterson who describes this as a good old cousin to the Bread and Butter Pudding with a SURPRISE - a dark caramel layer. Kathy suggests serving it warm with Little Lato Bespoke Gelato, and notes it’s just as good cold the next day - if there’s any left!