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.

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.

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.

A play on the ginger kiss, these crisp biscuits with a short-texture that melts in your mouth are filled with creamy ice cream. They are guaranteed to wow ice cream lovers of all ages!

Kathy Paterson, who developed this recipe says Lemon Delicious is true to its name – ‘a pudding with a soft, pillowy texture and a layer of thick lemon curd at its base’. She loves serving it Appleby Passionfruit Ice Cream.

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!