The magic combination of dark, slightly bitter, intense chocolate and plump, ripe blackberries sprinkled with the crunch of hazelnut praline is impossible to resist!
In the regular Now & Then feature, Fiona Smith updates a classic Cuisine recipe.
In the latest in the Chop Chop series, Cuisine's Ginny Grant whips up a gingery Japanese favourite.
This elegantly simple mousse au citron is lightened by the inclusion of yoghurt in addition to the traditional cream.
It's time for Kiwi consumers to embrace the superb, affordable rieslings being produced here.