The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.

1. Fusion fare (+ recipes)

Asparagus is springing up in the shops, heralding warmer sunnier days ahead.

Serves 4 400g salmon fillets, de-boned Salt and freshly ground black pepper Juice and finely grated zest of one lemon 1…

Serves 4 300g asparagus, trimmed 1/4 cup plain flour 2 eggs, whisked 1/4 cup parmesan, grated 1/4 cup cornmeal 1/2 cup…

Serves 6 200g asparagus 400ml cream 1 garlic clove, grated 4 eggs 1 Tbs fresh chervil Salt 100g pecorino…

Makes 12 1 cup ground almonds 1/2 cup plain flour, sifted 1 1/2 cups icing sugar, sifted 1 tsp vanilla extract 6 egg whites 175g…

1. Recipe: Passionfruit and coconut icecream cake

With a few tweaks you can make a hotel-style feast.

1. French flair for NZ food

200g toasted muesli 30g honey 100g yoghurt 50ml milk 1 Mix the honey with yoghurt and milk then add the toasted muesli…

Dinner in the Chameleon Restaurant under the direction of Executive Sous Chef Matthias Hoffstaedter is a classy affair…

There was a lot of fun going on in the kitchen as Executive Sous Chefs Andreas Reinhardt and Nick Harlich…

1. Danger in cocktails craze

The history of chocolate is as dark and rich as the cacao nibs from which it is made. Native to the rainforests of Central…