A play on Eccles cakes but with a filling that is more intense in flavour and a little sweeter too. The key to its outstanding taste is using New Zealand-grown Pinoli Premium Pine Nuts, the Outstanding NZ Food Producer Awards 2023 Supreme Champion.

Chocolaty goodness in a glass! Sort of layered but doing its own thing really…Recipe guru Kathy Paterson says you’re welcome to change the fresh fruit depending on what’s in season.

These are a favourite for Sabato shoppers and we’re pleased to share them. They taste great and shouldn’t be only for celiacs but will be enjoyed by all scone lovers!

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.

Can you remember when store bought ice cream cakes became the birthday cake trend? Now thanks to our recipe guru Kathy Paterson you can make your own.

This celebration of summer pairs beautiful local nectarines with J. Friend & Co Raw Comb Honey, the 2022 Outstanding NZ Food Producer Awards Farro Earth Champion. As Kathy Paterson who created the dish says it's ‘a honey that is simply unable to be compared’.

Two dips created to ensure your next platter is ‘outstanding’.

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.

Everyone loves grazing on a platter that’s a feast for the eyes and the senses. Kathy Paterson has taken a few Outstanding NZ Food Producer Awards medal winners and created a platter to win hearts and minds this summer.

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!

If you are on the lookout for a moist but not too rich, chocolate cake,  try this recipe – it’s Kathy Paterson’s ‘go-to’ chocolate birthday cake and she has shared it with us! The inspired chocolate topping is a variation on the accomplished baker, Julie Le Clerc’s recipe. Try using honey or even maple syrup to give the topping an extra glossy finish.

A stunning dessert cake that relies on tart lemons to really show it off and sings when accompanied by a good scoop of PURE New Zealand Lemon Curd Ice Cream.

Fresh greens and a bright, lemony dressing are just perfect for this stellar halloumi. Take halloumi out of the fridge just before you want to pan-fry it.

With juicy locally grown oranges at their peak now, it’s the perfect time to share a recipe its creator Lauraine Jacobs says is one of the most wonderful muffin recipes she’s ever baked. The whole orange is used in this muffin, with the skin adding a surprisingly fragrant flavour. If you don’t like dates, substitute sultanas or raisins.

The original Kiwi Quinoa was awarded a Gold Medal in the 2019 Outstanding NZ Food Producer Awards, this dish created for Kiwi Quinoa by Kathy Paterson showcases their delicious new red wholegrain quinoa. Pan bagnat is ‘bathed bread’ filled with red wholegrain quinoa along with spring and summery vegetables.

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.

We’ve used Outstanding NZ Food Producer Awards 2022 Gold Medal winner, Chatham Island Food Co. Pure Pāua Mince for these ‘Kiwi as’ fritters.

New season’s apples and the bite of winter hit at the same time, so Kathy Paterson has brought the two together with this traditional dessert.