Outstanding food editor, Kathy Paterson created this glass of delicious as an excuse to enjoy Charlies Lemon Gelato. We reckon it tastes even better if you match it with a glass of Leefield Station Ridgeline Riesling. It’s a set-cream dessert - where the richer the cream you use, the silkier the posset will be. Using lemon curd, lemon confit and Charlies Lemon Gelato allows us to wallow in the charm of lemons. We like to serve a little crisp biscuit with each posset to add some texture.

A taste of the Outstanding Food Producer Awards 2024 Champions Party; Glasshouse executive chef James Wilkinson created these with gold medal winning The Kutai Guy, Green Lipped Mussels. It’s a riff on a fritter the stewards whipped up during the OFPA judging at Homeland. Emerson’s Dear Dublin Irish Stout adds a hint of much-desired bitterness to the batter.

Outstanding Food Producer Awards recipe guru Kathy Paterson has shared one of her favourite autumn recipes. She promises that shortbread keeps well if not iced, saying she usually makes enough icing to ice half of the biscuits at a time. Passionfruit icing elevates the biscuits, making the shortbread a little special.

Outstanding food editor, Kathy Paterson says this is her ‘forever favourite salmon dish’ when avocados and green beans are in season; adding the “burnt orange dressing is amazing with the salmon – the perfect flavour match!”

What a great excuse to enjoy a bottle of Leefield Station Pinot Noir Rosé! As they say; some for the recipe and the rest for the table. The rosé cream is a delight served with poached peaches - or you could try poaching plums for a tarter and tangier dish.

Make the most of summer berries with this twist on the humble pav. Kathy Paterson separated the meringue making in the recipe, so you don’t need to make the shapes if you prefer not to.

Kathy Paterson serves us up a recipe to put on repeat over summer when it’s stonkingly hot and you just need to eat something that stimulates the palate.

Everyone loves a cute little individual serving - and these are perfect for group gatherings! Keep these jars of Tiramisù chilled in a chilly bin - for a delicious end to your picnic.

Cookery guru Kathy Paterson says a sticky and caramelised ham on the bone is unquestionably a highlight during Christmas holidays in her family. Taking the time to glaze a ham, not only looks fantastic - but adds flavour too.

Chef Tony Smith developed this delicious recipe for the barbecue; with simple preparations, making it easy to put together allowing you to enjoy the summer evening with family and friends.

Everyone loves a little sweet treat for afternoon tea or to finish a meal. Kathy Paterson created these little tartlets to savour the flavour of fresh spring ricotta.

In a celebration of spring and NZ Cheese Month recipe guru Kathy Paterson has taken inspiration from a recent meal at South Australian Restaurant, Bottega Bandito - creating two small plates packed with flavour using fresh ViaVio cheese.

Who doesn’t love a good old-fashioned pudding? This is one of Kathy Paterson’s favourites and ideal to use the last of the season’s apples.

Thanks to Kathy Paterson for this dish, which captures the change of season. Kathy used prime lamb cutlets cut from racks of lamb. The meat is lean, sweet and oh-so tender.

Outstanding ingredients from three ONZFPA award-winning Kiwi producers inspired Kathy Paterson to create a dish, brimming with flavour.

Creamy with mellow lemon and apricot flavours. To add to the lusciousness, try using ‘Half & Half’, a blend of milk and single cream. Topping the pudding with lemon shreds adds flavour and texture, but don’t go overboard with the amount – less is more.

Slightly stale bread, a good soaking and a water bath are key to a soft and silky pudding according to Outstanding NZ Food Producer Awards judge and recipe guru Kathy Paterson. The extra pop of flavour comes from Westgold Cinnamon Butter.

Lauraine used the Outstanding NZ Food Producer Awards gold medal-winning Matakana Smokehouse warehou in this kedgeree - a perfect Saturday lunch - after visiting Matakana Farmers Market.

Enjoy the colour and flavour of summer with this delish take on the classic Rocky Road which is the perfect antidote to winter with its vibrant red and summer flavour courtesy of cranberries and cherries.

This ever-popular family favourite is elevated in flavour when served with Augustines of Central Blackcurrants in Cassis - the ONZFPA Marvellous Marketing Outstanding New Product - Boutique in 2023.