Spring has officially sprung and so has the very best of its ingredients. The sun begins to shine more frequently, the birds start to chirp a little louder and our tastes shift to lighter, fresher dishes. Embrace what’s now in season and turn the freshest produce into the tastiest dishes. As we finally bid adieu to the cold New Zealand winter it’s time to put the winter roasts on the backburner and stow away the slow cooker. Step into the new season with fresh dishes to plate up, with a roundup of Cuisine’s most exceptional recipes for this time of year.