Martin Bosley

Wellington Chef Martin Bosley debates the merits of bully beef, as provided to our servicemen during wartime. And shares his recipe for Corned Beef and Black Pudding Hash. Audio

Martin has a recipe for Simple Chicken and Pumpkin Curry. Audio

Wellington chef Martin Bosley, who has a restaurant at Oriental Bay, has been watching the wild weather lash the city. Audio

Wellington chef Martin Bosley has been working with 6 long term prisoners at Rimutaka prison, teaching them cooking skills as part of a 10 month project that will end with them creating a dinner as… Audio

Caitlin talks to Wellington chef Martin Bosley as he cooks his favourite summer dinner. Audio

Hot Smoked Fish with Rosemary Creamed Zucchinis, Chocolate and Walnut Tart. Audio

Martin has recipes for Stir-Fried Fish with Soy-Braised Tofu, and Stir-Fried Fish with Beans and Mushrooms. Audio

Martin Bosley wanted to be a chef from the age of nine and his food philosophy is to eat what's in season and what's local. Audio

Martin Bosley has recipes for Plum-cured Salmon, Mandarin-fennel slaw, Green Olive Paste and Green Olive Vinaigrette. Audio

Minted asparagus salad with broad beans and salami are on today's menu. Audio

Grilled Pork Chop with White Beans, Fennel and Spicy Sausage; Parmesan Crusted Pilchards on toast. Audio

He's a chef. No ordinary chef though! Audio

We go to the launch of Forest and Bird's guide to sustainable seafood. Audio