Julie Biuso

Julie Biuso explains what a duff is as mentioned by Paul Turner in the song "Maunganui Duff". Audio

Julie Biuso is in the mood for mezze, she talks preserved lemons and labna, which is drained yoghurt.  Audio

Food writer Julie Biuso shares one of her favourite curries - cauliflower and potato. A dry curry with knock-out flavour. Julie says good recipes like this go the distance. Audio

When Julie Biuso's son tried this curry he told her it was the best chicken dish she'd ever made. "It's just got everything that a good chicken curry should have," she tells Jesse Mulligan. Audio

Lentils have been eaten for thousands of years. They contain around 25 percent protein, but when eaten with certain foods that more than doubles and can equal the same protein content as a meal of… Audio

Food writer Julie Biuso likes the vibrant colour and density of grey pumpkin best for soup. She shares with us her recipe for Italian Pumpkin Soup. Audio

Julie Biuso on pan drippings and roast chicken Audio

Julie Biuso of sharedkitchen.co.nz joins us in the studio with a recipe for nicoise salad - with a few extras. Audio

New Zealand nectarines are in the shops now, so Julie Biuso shares a recipe for nectarine and smoked fish salad - a lovely, easy summer-day lunch. Audio

Julie Biuso talks broad beans, which are now in season, and has a recipe for Bissara - Morroccan Broad Bean Dip To sign up to Julie's Shared Kitchen weekly recipe newsletter, just email her… Audio

Julie Biuso tells us how to perfect pork crackling and shares a recipe for pork belly with boston beans. Audio

Julie Biuso reckons she has the best ever recipe for homemade fish and chips – she shares it with us. Yvonne Lorkin of WineFriend joins in with wine matches. Audio

Julie Biuso has tips for achieving a perfect roast chicken, and also shares a recipe for roast chicken with tarragon and roasted grapes. Audio

Plums are out in force, and chef Julie Biuso talks about all the things you can do with them, and answer some of your questions. She also shares a recipe for Plum Tart Audio

2016 is the Year of the Pulse! The United Nations focuses on a different food source about every 4 years, and utilising pulse-based proteins is the emphasis this year. Chef, Julie Biuso says pulses… Audio

Aquafaba - or chickpea water might sound terrible, but it is the new buzz. Chef Julie Biuso is a convert, she says it whips like egg whites so is great for vegans. Audio, Gallery