When whanau call by you want to entertain with ease - our Outstanding Sumer Platter is designed for that! Mixing and matching these products from award-winning producers is your guarantee your platter will not only look great - but it will taste ‘outstanding’. What’s more, we’ve chosen a selection of goods made with aroha which are so delicious guests will think they came from your kitchen!

Outstanding Food Producer Awards head judge Lauraine Jacobs has shared this simple take on the classic Mille Feuille. Using Outstanding Food Producer Awards winning products; Paneton Bakery “Ready to Use” Flaky Pastry and Lewis Farms, Whole Berry Strawberry Jam makes what is often a cook’s challenge in a dish anyone can whip up to wow friends and family.

A stunning warm salad doused in hot melted lemon, herb butter and topped with shavings of Outstanding local Meyer Cheese Parmesan. A salad that can be eaten on its own. However, we love it served alongside crisp breadcrumb-coated beef or chicken schnitzel.

A gifted copy of The River Café Cookbook from her sister after they dined there in August ‘98’ inspired Kathy Paterson and she’s been making their stupendous Lemon Tart ever since.

Always popular! Our ‘outstanding ‘ chicken meatballs are flavour-enhanced with a good splash or two of Robbies Champion Noir Gärlik (black garlic sauce).

Honey and pine nuts are a superb combination that elevates a simple, old school scone dough – true comfort eating. Work quickly but gently to produce swirl scones that have a light and fluffy texture once cooked.

This is our ‘outstanding’ take on the infamous Hollywood Bowl. Fresh, textural, good for you and  totally satisfying!

A combination of nuts and seeds enriched with pure vanilla and maple adds nourishment and texture to the French toast and fresh bananas.

Paper thin crepes are terrific with smooth, creamy yoghurt and the soft apples. Outstanding Food Editor, Kathy Paterson says the small amount of sugar brings out flavour in the apples, but if you prefer not to use refined sugar, you could go without it. Kathy decided to elevate the dish, serving it with a Leefield Station Riesling.

An orange-flavoured, Madeira-style celebration cake that is a brilliant carrier for icing. Madeira cake used to be served with a glass of Madeira hence its name, however a tipple of Grand Marnier would be the way to go here. For her afternoon tea Outstanding Food Editor, Kathy Paterson enjoyed a slice along with a cup of Tea Thief Mr & Mrs Grey.

Thanks to our outstanding food editor Kathy Paterson for sharing this winter favourite from her collection. We recommend using Outstanding sausages such as 2024 Silver Medal winning L'Authentique, Pork Sausage. We reckon this dish would taste great with a Leefield Station Chardonnay 2023.

Join us in a bistro meal at home with our award winning Meat With Us Certified Organic Ribeye, Oakley’s Potatoes and Lewis Road Butter.

Eating a perfectly ripe persimmon is a beautiful thing - sweet and crunchy, similar to sweet apple in season. Occasionally, we might want to cook our fruit and this combination of honey and lime juice with persimmon is brilliant - so simple you hardly need a recipe, just your ability to grill.

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.