Last year, Cuisine combined a trio of top New Zealand culinary talent with the fine wines of Daniel Le Brun for the inaugural Masterclass series in Auckland. Now, you can recreate the series at home with these step-by-step guides, as each chef explains how to replicate their dishes.


This episode: Martin shows us how to make his spanner crab tartare with avocado-pineapple guacamole and coconut rice crisps.

Spanner crab tartare with avocado-pineapple guacamole and coconut rice crisps recipe


In this episode: Martin Bosley serves up his main course of hot pot congee with spiced pork belly and oysters with miso butter.


Hot pot congee with spiced pork belly and oysters with miso butter recipe


In this episode: Martin Bosley creates a simple dessert of rich rice pudding, poached tamarillos & marmalade.

Rich rice pudding with poached tamarillos & marmalade recipe


Watch the second instalment from the Masterclass series featuring Ray McVinnie