A gifted copy of The River Café Cookbook from her sister after they dined there in August ‘98’ inspired Kathy Paterson and she’s been making their stupendous Lemon Tart ever since.

A combination of nuts and seeds enriched with pure vanilla and maple adds nourishment and texture to the French toast and fresh bananas.

Paper thin crepes are terrific with smooth, creamy yoghurt and the soft apples. Outstanding Food Editor, Kathy Paterson says the small amount of sugar brings out flavour in the apples, but if you prefer not to use refined sugar, you could go without it. Kathy decided to elevate the dish, serving it with a Leefield Station Riesling.

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 editor, Kathy Paterson created this glass of delicious as an excuse to enjoy Charlies Lemon Gelato. We reckon it tastes even better if you match it with a glass of Leefield Station Ridgeline Riesling. It’s a set-cream dessert - where the richer the cream you use, the silkier the posset will be. Using lemon curd, lemon confit and Charlies Lemon Gelato allows us to wallow in the charm of lemons. We like to serve a little crisp biscuit with each posset to add some texture.

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.

What a great excuse to enjoy a bottle of Leefield Station Pinot Noir Rosé! As they say; some for the recipe and the rest for the table. The rosé cream is a delight served with poached peaches - or you could try poaching plums for a tarter and tangier dish.

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.

Everyone loves a cute little individual serving - and these are perfect for group gatherings! Keep these jars of Tiramisù chilled in a chilly bin - for a delicious end to your picnic.

Everyone loves a little sweet treat for afternoon tea or to finish a meal. Kathy Paterson created these little tartlets to savour the flavour of fresh spring ricotta.

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.

Creamy with mellow lemon and apricot flavours. To add to the lusciousness, try using ‘Half & Half’, a blend of milk and single cream. Topping the pudding with lemon shreds adds flavour and texture, but don’t go overboard with the amount – less is more.

Slightly stale bread, a good soaking and a water bath are key to a soft and silky pudding according to Outstanding NZ Food Producer Awards judge and recipe guru Kathy Paterson. The extra pop of flavour comes from Westgold Cinnamon Butter.

Enjoy the colour and flavour of summer with this delish take on the classic Rocky Road which is the perfect antidote to winter with its vibrant red and summer flavour courtesy of cranberries and cherries.

This ever-popular family favourite is elevated in flavour when served with Augustines of Central Blackcurrants in Cassis - the ONZFPA Marvellous Marketing Outstanding New Product - Boutique in 2023.

A play on Eccles cakes but with a filling that is more intense in flavour and a little sweeter too. The key to its outstanding taste is using New Zealand-grown Pinoli Premium Pine Nuts, the Outstanding NZ Food Producer Awards 2023 Supreme Champion.

Chocolaty goodness in a glass! Sort of layered but doing its own thing really…Recipe guru Kathy Paterson says you’re welcome to change the fresh fruit depending on what’s in season.

Can you remember when store bought ice cream cakes became the birthday cake trend? Now thanks to our recipe guru Kathy Paterson you can make your own.

This celebration of summer pairs beautiful local nectarines with J. Friend & Co Raw Comb Honey, the 2022 Outstanding NZ Food Producer Awards Farro Earth Champion. As Kathy Paterson who created the dish says it's ‘a honey that is simply unable to be compared’.

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.