Thanks to Kiwi Quinoa for sharing this recipe, inspired by a George Calombaris Cypriot salad. they changed up, using Kiwi Quinoa instead of freekah. Enjoy...

With gratitude to Lauraine Jacobs for the recipe, Liz Clarkson for the photography and Kate Arbuthnot for the styling. Ingredients

Thanks to Maincourse Cookery School for this recipe featuring award-winning NZ food. Ingredients: 2 French Trim Provenance Lamb Racks 4

Thanks to the super team of; Lauraine Jacobs for the recipe; Liz Clarkson for photography and Kate Arbuthnot for styling…this

250g pre-rolled flaky puff pastry 1 small to medium fennel bulb 2 tbsp butter 100g tasty cheddar cheese 500g vine-ripened

The Provenance Lamb Shoulder By Chef Michael Coughlin Called the “Oyster shoulder” by Provenance, the shoulder cut is a wonderful cut

Lamb and Sauerkraut Salad Lauraine Jacobs, author of Always Delicious, has shared this outstanding recipe inspired by Homegrown Farm Fresh Meat‘s 2018

The secret to making your homemade pizza a little bit fancy is using two types of cheese. This recipe uses

250g pre-rolled flaky puff pastry 1 small to medium fennel bulb 2 tbsp butter 100g tasty cheddar cheese 500g vine-ripened

Grated Airedale Cheese 1 Can of reduced cream (240g) 1 x Sachet Maggi Onion Soup Mix (30g) 1 x loaf