A quick crank of the Google machine throws up untold varieties of laksa, most from regional Malaysia and neighbouring Indonesia. The lovely creamy, version most of us know is Singapore-style ‘curry laksa’ or laksa lemak; differences amongst all the variants broadly come down to…

What is the difference between a duck? Specifically - what’s the difference between a Peking and a Cantonese roast duck? Let’s delve! 

This recipe is from Yael Shochat’s dear friend Nariman who’s from Nazareth – and if you don’t know Yael, she’s the owner of Auckland’s Ima Cuisine and is originally from Haifa in Israel. These Palestinian anise cookies are just right with a cup of tea or coffee for a morning or afternoon break...

This recipe is from Naples native Giapo Grazioli of Auckland’s Giapo, who makes fabulous home-made ice-cream and gelato. This is a gluten-free interpretation of a biscotti recipe his grandmother, Francesca, made – the biscuits are twice-baked...

Here it’s the turn of Sid Sahrawat, the executive chef and owner of Cassia, Sid at The French Café, Anise and KOL, which he runs with his wife and business partner Chandni Sahrawat. Sid is originally from Chandigarh in northern India...

First up it’s the turn of Toulouse, France native Leslie Hottiaux, chef and owner of Auckland’s Apero Restaurant. Packed with hazelnuts and slathered in chocolate, her sensational Florentines are surprisingly simple to make…