Master Chef captured the attention of the nation this year in previously unseen numbers. The drama of the twelve finalists battling a panel of discerning judges, fellow competitors hungry for the crowning Masterchef title, and the growing pressure of each challenge and subsequent elimination left people teetering on the edge of their seats come Sunday evenings. This certainly rang true for us here at Fisher & Paykel. And what's more, it was a real pleasure seeing our cooktops, ovens and fridges on set in the Masterchef kitchen where over the course of the twelve week production they were worked hard as competitors baked, fried, grilled, smoked and steamed their way to Masterchef fame.

We also started our own weekly Masterchef column reviewing the highs and lows of the competition, tracking the progress of the twelve hopefuls in their race for the Masterchef title. We ran a competition in conjunction with this review whereby we asked readers to submit recipes based on the weekly Masterchef challenge. Over the ten weeks that the competition ran we received a range of inventive and interesting recipes, from hearty curries to tapas tasters, to party food and elaborate fine dining dishes. Our dedicated readers left us kind wee notes and thoughts on their recipes and soon we found ourselves looking forward to their weekly submissions.

It wasn't easy picking a winner but this recipe stood out for us, especially with the onset of these chilly autumn evenings. So, we would like to announce that Hope Smith from Manukau has won our Masterchef competition with her recipe for Boeuf Bourguignon served with crepes and watercress pesto (yum!). Hope takes away a set of Circulon infinite cookware. But the bit that we are most excited about is that we managed to pin down recently crowned Masterchef 2011 winner Nadia Lim to help us cook (and eat) her winning dish! To make the most of this opportunity with her we also put her in the hot seat and quizzed her on her time on the set of Masterchef, her thoughts on the judges and her plans for the future.

Masterchef New Zealand drew to a bittersweet close last night, awash with tears, crumbling macaroon towers and a damned good helping of creative talent and flair. The two hour competition comprised of four challenges and saw Nadia and Jax battle round-for-round to score as many points as they could out of a possible one hundred.

The first round, aptly titled the taste tester, had the duo guessing the twenty ingredients of bouillabaisse - a traditional French fish soup. Even in this early stage of the competition Nadia exuded quiet confidence, a strength which carried her forward in a calm, almost Zen-like manner (minus the signature tears of course). Conversely, Jax, thus far hard as nails, seemed very early on to be affected by the pressure. So much so that half way through the third challenge she froze and was unable to continue until Simon energetically coaxed her out of her stupor.

Going into the second challenge Nadia was up six points, which closed to a two point lead when Jax took out the beef wellington challenge. Though given the recipe, it was still challenge enough making the pasty, the filling and poaching the beef all in the ninety minutes allocated to them. Jax's efforts were labelled faultless, however Nadia fell short on seasoning and scored four points below her. This would prove to be Jax's only victory.

Challenge three revealed itself in all its glory; a whole pig, tail and all, lying on a table ready for butchering. Jax and Nadia had to select a cut of meat as well as some offal and then create two separate dishes. Nadia worked with ease, revelling in the inventive challenge (the type of challenge she favoured the most), pulling together flavours, colours and textures to create two beautifully presented dishes. Her pork belly was hailed by Simon as being the best dish he'd tasted on Masterchef, whilst Jax's kidney dish was also showered with a hefty helping of praise. Once again however Nadia comes up trumps.

The fourth and final challenge, the macaroon tower, tested skills and patience and proved to be Jax's final demise. After labouring for three and a half hours Jax's tower came tumbling down, one sorry macaroon at a time, the surrounding bench fast resembling a Jackson Pollock canvas. Both women completed the challenge in the time allotted to them, no mean feat given the technical difficulty of the task. When the time came to assemble their towers however Nadia's attention to detail meant hers was both a better looking tower, and also one which was structurally sound, critical to the longevity of such a creation.

And so twelve becomes one and Nadia Lim, twenty-five year old dietician from West-Auckland, is crowned New Zealand's 2011 Masterchef. And she couldn't be more deserving. As well as the fame, the glory and the booty, she also wins a cookbook deal, which for a passionate chef is a dream come true and certainly the icing on the cake after a hard three month slog proceed by six months of silence. Well done Nadia!

Seeing as this is the final review for season two of Masterchef we want you to submit your best celebratory dish! Put yourself in Nadia's shoes and tell us what you would cook if you had just won the Masterchef title. Send your recipe to nzmarketing@fp.co.nz and visit Our Kitchen if you're after a little inspiration.

I'm not a big fan of TV. In fact the last time I shared a home with a television set was back when they existed solely as cumbersome black boxes. I'm telling you this because on Sunday night at around 9:30pm I was shocked (and mildly amused) to find myself pondering the fate of the latest contestant to be sent packing from the Masterchef kitchen. And if that wasn't enough, the thought of extracting myself from warm sheets, in the cold and dark before sunrise the following morning, was of little concern knowing that waiting at the other end was episode twelve, season two of Masterchef.

And what a nail biter of an episode it was. Of course one wouldn't expect any less with only 3 left in the competition and with a damned big carrot (read car, a suite of F&P premium products and a whole raft of equally tantalising booty) dangling so painfully close to this year's Masterchef in the waiting.

There was little room for error this week with only two and a half hours to dream up an idea and subsequent sales pitch for a cookbook concept and then cook three dishes which would reflect the look and feel of said book. With guest judge Donna Hay stalking from bench-to-bench issuing forth pearls of wisdom the remaining three were under considerable pressure to perform.

And perform they did, though sadly for Stu his performance spelt the end of his Masterchef journey, a downfall which undoubtedly began with the selection of unimaginative and uninspired dishes. Steak and mash, chicken pot pie and pea soup formed his trio; true kiwi-bloke fare. This said however, Stu's place in the top three is well deserved and is certainly no mean feat.

Nadia's performance on the other hand was outstanding. Her dishes were carefully considered and crafted and she worked through each element with ease and confidence. At the close of the show she remarked that the weeks challenge had, to date, been the one she'd enjoyed the most and so it came as little surprise when her dishes were announced as the standouts of the week's cookbook challenge. Her three dishes; crispy skinned smoked salmon, duck breast, and panna cotta were undoubtedly fussy (in true Nadia style) but looked and tasted (according to the three wise men) beautiful.

So the countdown begins to the final, the cook-off which will see either Nadia or Jax crowned New Zealand's Masterchef for 2011. Who are you putting your money on?

With just two weeks left of our competition we would like you to submit your favourite recipe; the first recipe you would pick to go into your own cookbook. Send your recipes through to nzmarketing@fp.co.nz and check out Our Kitchen should you need a bit of inspiration.

This week the remaining four winged their way across the ditch to Melbourne where they were faced with two gruelling challenges. The first of which saw them recreating recipes using typically Australian ingredients; Kangaroo, Wallaby, Moreton Bay Bugs and Murray River Cod. Armed with $100 and a shopping list each contestant had the initial challenge of sourcing all ingredients needed to recreate the dishes allocated to them before they could begin cooking. Cooking stations were installed on the roof of the Crown Metropol and the team had three hours in which to cook their dishes in dizzying temperatures under the searing Australian sun. Despite being unfamiliar with the key ingredients the team performed exceptionally well presenting dishes which were full of flavour and beautifully executed. Simon gushed with praise and remarked that he felt like a 'proud dad' looking on at their dishes.

Then came the real challenge, the real reason why the contestants were whisked away to Melbourne; to cook in Josh's kitchen at Maze. The pressure was enormous as time was limited to a mere ninety minutes. Ninety minutes to cook Red Emperor fish three ways! I admire them all hugely for all coming out the other side of this challenge seemingly unscathed (tears aside of course!). They were all able to think on their feet under such incredible pressure, conjuring forth three fish dishes as Josh assumed his role as head chef, scrutinising their every move.

Whilst they all did come out the other side unscathed, this challenge certainly proved to falter confidence and as a result forced many-a-mistake. I think that at some point or other during the challenge each team member seriously feared for their place in the challenge. Everyone was stretched and pushed to their limits. Stu presented fish cooked only two ways instead of three and Nadia undercooked two of her dishes. This caused a subsequent breech of the floodgates after which point the tears flowed forth unstoppably.

And sadly as every episode draws to a close the inevitable elimination must occur, and thus comes to an end Tracey-Lee's Masterchef journey. It was close this week and I think that there were no real stand-out candidates for elimination, however someone had to go. And now only three remain, the top three contestants in series two of the New Zealand Masterchef challenge; Jax (the winner for this week), Stu and Nadia. Who will be crowned the 2011 New Zealand Masterchef is anyone's guess!

Our challenge for you this week is to dream up an elegant fish dish. See if you can out-cook the Masterchef contestants this week with your winning recipes. Visit the Our Kitchen blog if you are in need of inspiration and send your recipes through to nzmarketing@fp.co.nz. We look forward to receiving your entries!

The kitchen at the Langham Hotel became the venue for this weeks challenge as the remaining five contestants cooked gourmet room service for celebrity guests - five of New Zealand's top chefs. Be-gloved and suitably angst-filled the team began work under the watchful eye of executive chef Volker Marecek who issued forth a slew of instructions as well as a healthy dose of criticism, administered at well timed intervals ensuring contestants were kept on their toes for every minute of the 3 hours allotted to them.

Volker had it in for Michael from the start as he hacked up a side of salmon, failed to don his latex gloves, not once, but twice, and struggled to push his salmon through the drum sieve causing Volker to chide 'you have some muscles, don't be a woman' in his intimidating German accent. Michael's lack-lustre performance in the kitchen was the ominous black storm cloud that signalled his end. And thus it came as little surprise when the judges finally sent him packing.

Michael was not alone in his kitchen mishaps, Nadia and Stu also struggled with boning chicken and filleting flounder respectively. This proved to further enrage Volker whose bad behaviour typified that of the tyrannical executive chef. The team were unwavering in their stoicism however and focussed instead on boning, filleting, rolling, mixing and cooking their way to much coveted Masterchef fame.

At this point in the competition if anyone seems destined for fame it is Stu whose winning streak sees him finish on top for the fourth week in a row. His flounder fillets nestled on perfectly cooked ruby-red beetroot risotto proved to be the dish which most impressed the judges earning him a well deserved night of pampering at the Langham Hotel. And yet again Jax follows closely behind him having maintained a sense of quiet composure throughout the challenge expertly cooking gourmet beef burgers.

And so four remain; Jax, Nadia, Tracey-Lee and Stu as the team prepare to jet off to Australia to cook in Josh's restaurant across the ditch.

This week we want you to dream up your perfect room service dish. Send it through to nzmarketing@fp.co.nz for your chance to win a set of Circulon pots and pans. If you in need of a bit of inspiration then don't forget to visit Our Kitchen, our own Fisher & Paykel cooking blog.

Devoted Masterchef followers the country over, no doubt let out a collective gasp of despair last night as Putaruru chicken farmer Cameron Petley became the latest aspiring chef to leave the Masterchef kitchen. This week's challenge, dubbed the Chocolate tower of terror, sadly proved to be Cam's undoing, as his self-proclaimed 'sasquatch hands' fumbled with the task of creating a tiered chocolate tower complete with 48 themed and decorated cupcakes.

At 9:30pm last night, oblivious to the saga unfolding before the nation I received not only one, but two texts which bore the bad news "Oh no Cam's gone home! All because he can't make cupcakes!". Somewhat dazed after a busy weekend it took me a few moments to decipher their meaning however once understood, I was surprised to discover I felt a fair measure of sadness and regret for the quiet-mannered, humble father from Northland as his Masterchef dream slipped beyond reach.

Guest judge and master baker Matthew Metcalf laid down the ground rules for the weeks mystery challenge remarking that the challenge was 'an easy 9 out of 10 on a good day'. Despite all being supplied with ingredients and recipes the remaining six contestants appeared nervous and apprehensive about the task set before them. Jax had a major case of the shakes which made lining the walls of her cone tricky. Both Tracey-Lee and Nadia were faced with cracked chocolate discs - caused by sudden changes in the temperature of their chocolate - and had to administer last minute repairs. Collectively too the team struggled with over flowing cupcakes and undercooked batter.

Dark horse Stu however proved the antithesis to this flustered, bumbling bunch. He was the calm amidst the chocolatey storm as he carefully melted, mixed, moulded and meticulously presented his blue and gold Otago-themed tower. Perhaps some of his Aunties thirty-nine years of experience working at the Cadbury factory has rubbed off on him. And lucky him, he takes the number one spot for the week bestowing on him not only glory, but also an eight course meal at Clooney along with runner up Jax.

And so the tables have turned and only five contestants remain. If you think things have been tense thus far then get ready for things to get even more serious as the competition to become New Zealand's next Masterchef enters its final weeks!

And don't forget our competition to win a set of Circulon pots and pans. This week we want you to get creative with chocolate, an apt theme see Easter is almost upon us! So get melting and mixing and send in your recipes to nzmarketing@fp.co.nz And if you are stuck for inspiration then check out Our Kitchen. Along with a great selection of chocolate recipes we also have a handful of Easter themed recipes for the upcoming long weekend.

Every single time the contestants lift the lid on a new challenge I imagine myself in their shoes. I'm standing to attention at my bench in the Masterchef kitchen, contestants at my side as we swelter under the glare of the studio lights, the judges issuing forth instructions in overly authoritative tones. My apron is cinched tight around my waist and my brain is ticking over as I image what I might create from the selection of ingredients in front of me.

This week the contestants travelled to India (metaphorically) and were, at random, given either goat, beef or lamb with which to make a curry. In addition to their curry they were also tasked with making a vegetable dish as well as chutney and rice. And if this wasn't challenge enough the colourful array of spices with which they were to flavour and enhance their dishes went un-named leaving the contestants to pick on sight and smell alone.

This week the competition was rife with self-doubt as critical ingredients were forgotten and the collective grasp on Indian cuisine faltered, spelling disaster for some. Fortune favoured Michael and the nations favourite, Cam, this week as Anthony cooked an array of dishes which were deemed worse than theirs and which were described as 'violent'. For this Anthony was subject to an onslaught of criticism at the peak of which he was questioned as to whether or not he even remembered to put his underwear on that morning! A tenuous, unnecessary comment at best.

In contrast Nadia, Jax and (much to everyone's surprise) Stu had the praise heaped upon them in generous measure. Stu's initial lack of confidence and inability to follow the brief was somehow overlooked when he served garlic roti instead of a vegetable dish. Nadia's attempted to turn raita into a sorbet fell short of expectations though still proved to elicit praise from Simon. However it was Jax who took top prize with her outstanding Aloo Gobi, rice, peach chutney and spicy lamb curry. The judges remarked that she used her spices with sensitivity in order to enhance and not overpower her dishes.

If only Anthony had shown similar sensitivity to his creations. The Indian challenge proved to be the nail in Anthony's coffin. And so it was that the ever-positive boy from West Auckland was politely asked to leave the Masterchef kitchen.

And so there were 6.

This week we want you to submit your favourite Indian recipe. So send your recipes in to nzmarketing@fp.co.nz If you are after a bit of inspiration then visit Our Kitchen where you will find recipes for everything from naan bread to lamb korma and chicken cashew curry as well as homemade garam masala and chai tea.

This week the remaining eight contestants faced a team challenge when they catered for 80 kids and their parents at Butterfly Creek. The occasion - twins Ted and Jimmy's eleventh birthday party. Tracey-Lee, having won last weeks challenge, had the advantage of being able to pick her team. She picked the remaining three girls (a decision which elicited a considerable amount of surprise) and so the line was drawn. A culinary battle of the sexes began.

The teams had three and a half hours to cook four dishes, one dish per team member. In addition to this one member of each team was tasked with cooking a birthday cake. The boys oozed quiet confidence, noting that they all had the advantage of having been eleven years old in the not too distant past! This was reflected in their menu choice; burger's, crumbed chicken nibbles, pizza and brownies topped with Eton mess. Every eleven year olds dream spread! The girls however went for fussier, more grown-up options which ultimately led to their demise. They cooked spring rolls, chicken nibbles, mini Pavlovas and truffles.

The teams worked well together and the judges were impressed with the dishes they delivered. The food created by the boys was devoured within minutes whereas the girl's food was slower to go. In a telling moment, Fiona, truffles in hand, ventures out amongst the hoards of kids in a last-ditch attempt to rid herself of her assortment of sports-ball shaped bites.

Elimination was teary this week with even Simon Gault admitting that at times it was a heartbreaking competition. Fiona, with the least number of votes from her pre-pubescent critics, left the Masterchef kitchen this week, disappointed but with head held high. Onlookers Tracey-Lee and Nadia struggled to stifle sobs as the judges issued their verdict. In contrast, school teacher Stu took the top title this week with his stand-out panko-crumbed chicken nibbles.

What would you have cooked to win the vote of this week's juvenile judges? Send in your recipes to nzmarketing@fp.co.nz to be in the draw to win a set of Circulon pots and pans. And if you are after a bit of inspiration then check out Our Kitchen - our theme last month was 'cooking with kids' so there is plenty to choose from.

This week's Tapas competition was polarising. Those with knowledge of Spain and its cuisine cooked with confidence, whilst those with little idea of the flavours and ingredients which define Spanish Tapas were seriously disadvantaged, lacking any real direction or inspiration. The challenge called for each contestant to cook four Tapas dishes defined by four key ingredients; chicken, potatoes, prawns and chorizo.

Peter Gordon, undoubtedly New Zealand's most internationally recognised and acclaimed chef, made his entrance to the Masterchef kitchen to take up his post as this week's guest judge. Reaction to his arrival ranged from awe to excitement and in particular had Tracey-Lee all-a-fluster as she giggled and gushed like an over-excited school girl.

The tears came early this week when Nadia selected ten too many ingredients (thirty instead of twenty) and had to give the surplus to Cameron and Jax who had both selected only fifteen each. Out of character for Nadia, this slip-up really put her on the back foot and although shaken I really admired Nadia's positivity and confidence in her own ability and skills as a chef. And rightly-so.

Cameron, a strong contender for the Masterchef title, also struggled this week. Unfamiliar with Spanish cuisine his dishes were criticised as being his worst work to date. Though knowing the standard to which he cooks I imagine that Cameron's worst is probably not half bad at all! I found it interesting to learn that Cameron is the chef in residence back home, cooking for between ten and fifteen family members on a daily basis. No wonder cooking comes so naturally to him!

I think the writing was on the wall for Michelle early on. Right from the beginning of the show she played it safe, finding it easier to cook dishes she knew by heart, rather than challenging and pushing herself to experiment with new ingredients and flavours. I think this comes down to a lack of experience, so come elimination time it was no surprise that she was sent on her way.

Also sent packing this week was Sam who, although a passionate cook, lacked confidence in the kitchen. He admitted to knowing little about Spanish cuisine and pointed out that the closest he had been to Spain was Kaitaia! At least he has a sense of humour!

Tracey-Lee took the spotlight this week cooking dishes which met Peter Gordon's criteria for good Spanish food; dynamic, upfront and pronounced. The judges felt that she understood Spanish food and cooked dishes which were packed full of flavour, like those served in Spain.

So, take inspiration from Tracey-Lee this week and submit your favourite Spanish Tapas recipe. Or for more ideas check out Our Kitchen. We look forward to receiving your creations. Happy cooking!

This week I swapped my computer monitor, office chair and bowl of cereal (I normally stream the show here at work) for my friends' TV screen, couch and a generous slice of nectarine tart. Rather fitting really given the nature of this review.

The team were faced with the unthinkable this week when they were issued with the challenge of cooking for 100 guests at the re-launch of Simon Gault's 'baby' Euro. The 10 surviving contestants were paired up and each team of two was responsible for cooking one dish be it canapes, mains or the dessert.

Immediately the pressure was on and the show succeeded in perfectly balancing the key ingredients of any good reality TV show; disappointment, elation, frustration, anger and plenty of hysteria and tears. For the most part the teams worked well together, though with 2 hours left before the arrival of the VIP's Simon sensed a lack of urgency from the group. They were not without their slip-ups either. Cameron and Michelle found themselves short on courgettes and so a frantic trip to the supermarket ensued. It took Anthony 3 attempts before he got the custard for the ice-cream right and if that wasn't enough he went on to burn several duck breasts which he threw out, attempting to hide the fact. Sam and Fiona had wait staff hurling abuse at them as time between mains and their dessert stretched out further and further. All this aside, it must be said that everyone managed to keep more-or-less calm and level-headed, attributes vital to the role of a good chef.

Come the end of service the judges were elated, standing, wine glasses in hand, to toast the group. Stand-outs Stu and Nadia won the challenge and for their efforts were awarded dinner at Euro. For them the tables turn as they have the honour of being cooked for by Simon Gault. So impressed by the performance of the group, the judges elected not to send anyone packing this week. So, will it be 2 next week?!

Don't forget to enter our recipe competition. This week we want you to submit your favourite canape recipe. If you are after a bit of inspiration then check out some of our recipes at Our Kitchen; Seared scallops, Tofu and ginger, Peach, walnut and Proscuitto bruscetta.

Next week is all about mastering the art of Spanish tapas so ready your potatoes and spicy chorizo!

This week the Masterchef contestants opened the lid on the Mystery Box Challenge to reveal eggs, olive oil and flour, the key ingredients for pasta. The challenge was to make one of three Italian staples - tagliatelle, tortoloni or ravioli to be served with their choice of seafood, beef or mushrooms. Under the watchful eye of guest judge Gaetano Spinosa's (of award winning Italian restaurant O'Sarricino) the ninety minute countdown began.

Having won last weeks competition Cameron was privy to the pasta challenge which put him in good stead and gave him a distinct advantage over his adversaries. Learning that, unbeknownst to others, he had diligently risen in the dead of night to practice the art of pasta making, it is not surprising that he was picked, along with Jax, as the winner of this weeks challenge. Cameron's Mushroom Ravioli elicited effusive praise in both Italian and English with Josh Emett noting that he knew trained chefs who would be unable to pull Cameron's ingredients together. Ray McVinnie went as far as saying that Cameron had "captured the genius of Italian cooking". And that he did. Cameron has an innate ability to select his ingredients with restraint and to treat his cooking with a quiet reverence that sees his final dishes perfectly embody "Passion, love and simplicity', the words offered up to the contestants as advice from Gaetano as the competition began.

Jax spend a harrowing ninety minutes panicked and unsure of herself yet finished first equal to a rousing round of applause from fellow contestants and judges who lauded her dish good enough to be served in their restaurants. Gaetano, in his sing-song English described her dish as " Happiness Ravioli".

Golden apron winner Michael made the mistake of straying from the brief, making an Asian inspired prawn ravioli which saw him teeter dangerously close to the brink of eviction. Despite this however it was doubtful that he would be sent packing. I think that his age (he is only eighteen!) and his obvious skill in the kitchen will see him go the distance. Instead it was Robert who bowed out this week after presenting a confused combination of prawns and beetroot with tagliatelle. Ultimately I think his inexperience and the fact that he is a vegetarian proved too much of a disadvantage.

Once again Nadia presented a beautiful dish and was praised for her "remarkably restrained presentation". She has clearly taken heed of earlier criticism to pare back her presentation and to simply her often over-complicated dishes.

Next week the contestants trade the Masterchef kitchen for Simon Gault's Euro, and are faced with the daunting task of cooking for 100 VIP guests.

And so there were 10.

Don't forget to submit your recipe to our Masterchef competition by sending it to nzmarketing@fp.co.nz. This week the theme is pasta so if you've never made fresh pasta before then let this be your challenge. And if that seems like too much hard work then go for the store bought stuff - as long as the accompanying sauce is good we don't mind!

Last week I had the boys looking after MasterChef here at Fisher & Paykel come down and ask a wee favour of me. The request was simple enough; watch MasterChef every week, gather my thoughts on the episode in question, write a paragraph or two and then post it on the Fisher & Paykel website. Simple, though without a TV perhaps a little more complicated than they may have initially anticipated. Thank goodness for the internet!

So here I am sitting in front of my computer, the dawn slowly giving way to morning, pondering the fate of 11 talented cooks. This episode played host to a string of firsts - The arrival of the contestants at the MasterChef mansion, the first time on set in the MasterChef kitchen and the first elimination.

The inaugural challenge saw the contestants cook a dish which exemplified modern New Zealand cuisine, featuring one of three key ingredients; lamb, snapper or fruit. Tension was high from the get-go and I couldn't help but imagine myself in the contestant's shoes. Kathleen was doomed from the start. Her initial slip-up which saw her select four too many ingredients was the beginning of a chain of events which led to her eviction from the show. Whilst she finished at the bottom of the heap, it was Cameron who finished on top. His lamb with peach salsa was lauded best dish and has put him in the lead, giving him an advantage over the other contestants in next weeks pasta challenge.

The show was certainly not without its measure of emotional turmoil. The latest addition to the straight-faced judging panel, Josh, refused to taste Stu's lamb and pea creation and Robert's deconstructed nachos almost cost him his place on the show. And of course like any good reality TV show tears were spilt on many an occasion, tugging at the heartstrings of both contestants and viewers alike.

Before I sign off I want to let you know about the MasterChef competition we are running here at Fisher & Paykel. Each week we will ask you to submit a recipe which is in keeping with the theme of the most recent challenge (this week's theme being Modern New Zealand cuisine). The recipes will be collected and judged by the Our Kitchen team with the winning recipe profiled on the blog come the close of the show. The winner will also receive a set of Circulon saucepans to create their own master dishes. So don those aprons, sharpen those knives and show us what you are made of! Submit your recipe for Modern New Zealand Cuisine to nzmarketing@fp.co.nz