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

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.

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.

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.

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.

Glasshouse Executive Chef and Outstanding NZ Food Producer Awards judge, James Wilkinson created this outstanding beef slider to showcase winners from the 2023 Awards.

Deep, fresh flavours are made possible by the garlic-infused butter melting on the chicken thighs making them decadent and luscious; giving a brilliant boost to the whole meal.

An ideal summer recipe as it is perfect served with Eggplant which has been charred on the BBQ as well as Creamy Feta and a simple and tasty Sesame Dressing. Homegrown Farm Fresh Meats was the Outstanding NZ Food Producer Awards Supreme Champion 2021 and Pinoli Pine Nuts is a multi-year Gold Medal winner.

Succulent, juicy beef with tenderness in spades and its own flavour nuances connected to landscape and nature – Matangi Angus rump skewers are subtly enhanced with a spice rub and eaten with an ‘outstanding’ sauce made from Forty Thieves Peanut Satay. Tuck in!

From ‘Meat and Three’ by Kathy Paterson. Kathy suggests serving the lamb with a big bowl of steamed green vegetables and a small bowl of salsa verde for added flavour.

Thanks to Pure South for this flavoursome aged beef ribeye recipe. The herb sauce is easy and absolutely delicious. It’s a delicious way to serve their ONZFPA 2022 Gold Medal-winning Handpicked Beef - 55 Days Aged.

Another pearler from Kathy Paterson, this dish is great for whanau dinner and is perfect if you can use Bostocks’s Organic Chicken, Giesen Paddock Champion 2020.

A burger is all about the meat - this version created by Kathy Paterson uses rump from ONZFPA 2021 Supreme Champion Homegrown Farm Fresh Meat. If you love a burger and beer, you can’t go past matching this dish with Emerson’s Pale Ale.

Outstanding NZ Food Producer Judge, Kathy Paterson shared this ‘how to’ from her book ‘Meat & Three’. It’s essential reading for anyone on the BBQ this summer!

This recipe from Lucy Corry’s delicious new book, ‘Homecooked’ is the perfect way to enjoy lamb over summer. Lucy says the dish comes her sister-in-law Jenny Corry, and it’s world famous in the Corry family!

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.

This is an awesome recipe from Beef & Lamb, making lamb the hero. Use NZ lamb and make sure you use local vegetables and a fresh NZ goat feta. With only 25 minutes prep this dish is bound to please everyone.

A winter warmer created by Kathie Paterson exclusively to showcase two favourites of the Outstanding NZ Food Producer Awards - beef and Emerson’s beer. We think its a match to chase the winter chills away!