We all need ‘easy-to-whip-up’ dishes made from real food. This perfect example created by Kathy Paterson uses Frank’s Delidogs which are 100% NZ meat, free from preservatives and additives. Perfect for summer BBQs but just as tasty in winter.
Read MoreThis tasty delight was created by Kathy Paterson to showcase the best New Zealand produce including; grass-fed beef, Whitestone Cheese Co. Windsor Blue and Barker’s of Geraldine Fruit for Cheese.
Read MoreOutstanding NZ Food Producer Head Judge, Lauraine Jacobs whipped this delicious spring dish up to make the most of Supreme Champion Bostock’s Chicken leftovers.
Read MoreAccording to Outstanding NZ Food Producer Awards Head Judge, Lauraine Jacobs at this time of the year, when winter is almost behind us, some of the sweetest Pacific oysters of the year are being harvested.
Read MoreKathy Paterson, who developed this recipe says Lemon Delicious is true to its name – ‘a pudding with a soft, pillowy texture and a layer of thick lemon curd at its base’. She loves serving it Appleby Passionfruit Ice Cream.
Read MoreThis Brownie recipe from Annabelle Langbein is the perfect match with Emerson’s Dairy Category Winner - PURE NZ Ice Cream Boysenberry Ice Cream!
Read MoreEnjoy the 2020 Supreme Champion - Bostock Brothers Organic Chicken - simple to prepare and super delicious!
Read MoreThis tasty dish can be whipped up in a flash and tastes great - the secret is using outstanding quality fish, we recommend ONZFPA 2020 Water Champion East Rock Gisborne Tarahiki.
Read MoreA delicious, tasty and quick meal, which can easily be made vegan-friendly.
Read MoreDelicious, healthy and super-quick this is the perfect summer holiday dish!
Read MoreThanks to Kiwi Quinoa for sharing this recipe, inspired by a George Calombaris Cypriot salad. they changed up, using Kiwi Quinoa instead of freekah. Enjoy...
Read MoreWith gratitude to Lauraine Jacobs for the recipe, Liz Clarkson for the photography and Kate Arbuthnot for the styling. Ingredients
Read MoreThanks to Maincourse Cookery School for this recipe featuring award-winning NZ food. Ingredients: 2 French Trim Provenance Lamb Racks 4
Read MoreThanks to the super team of; Lauraine Jacobs for the recipe; Liz Clarkson for photography and Kate Arbuthnot for styling…this
Read More250g pre-rolled flaky puff pastry 1 small to medium fennel bulb 2 tbsp butter 100g tasty cheddar cheese 500g vine-ripened
Read MoreThe Provenance Lamb Shoulder By Chef Michael Coughlin Called the “Oyster shoulder” by Provenance, the shoulder cut is a wonderful cut
Read MoreLamb and Sauerkraut Salad Lauraine Jacobs, author of Always Delicious, has shared this outstanding recipe inspired by Homegrown Farm Fresh Meat‘s 2018
Read MoreThe secret to making your homemade pizza a little bit fancy is using two types of cheese. This recipe uses
Read More250g pre-rolled flaky puff pastry 1 small to medium fennel bulb 2 tbsp butter 100g tasty cheddar cheese 500g vine-ripened
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