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.

Everyone loves a cute little individual serving - and these are perfect for group gatherings! Keep these jars of Tiramisù chilled in a chilly bin - for a delicious end to your picnic.

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.

Chef Tony Smith developed this delicious recipe for the barbecue; with simple preparations, making it easy to put together allowing you to enjoy the summer evening with family and friends.

Everyone loves a little sweet treat for afternoon tea or to finish a meal. Kathy Paterson created these little tartlets to savour the flavour of fresh spring ricotta.

In a celebration of spring and NZ Cheese Month recipe guru Kathy Paterson has taken inspiration from a recent meal at South Australian Restaurant, Bottega Bandito - creating two small plates packed with flavour using fresh ViaVio cheese.

Who doesn’t love a good old-fashioned pudding? This is one of Kathy Paterson’s favourites and ideal to use the last of the season’s apples.

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.

Creamy with mellow lemon and apricot flavours. To add to the lusciousness, try using ‘Half & Half’, a blend of milk and single cream. Topping the pudding with lemon shreds adds flavour and texture, but don’t go overboard with the amount – less is more.

Slightly stale bread, a good soaking and a water bath are key to a soft and silky pudding according to Outstanding NZ Food Producer Awards judge and recipe guru Kathy Paterson. The extra pop of flavour comes from Westgold Cinnamon Butter.

Lauraine used the Outstanding NZ Food Producer Awards gold medal-winning Matakana Smokehouse warehou in this kedgeree - a perfect Saturday lunch - after visiting Matakana Farmers Market.

Enjoy the colour and flavour of summer with this delish take on the classic Rocky Road which is the perfect antidote to winter with its vibrant red and summer flavour courtesy of cranberries and cherries.

This ever-popular family favourite is elevated in flavour when served with Augustines of Central Blackcurrants in Cassis - the ONZFPA Marvellous Marketing Outstanding New Product - Boutique in 2023.

Created by Glasshouse Executive Chef James Wilkinson as an easy to eat canape for the Outstanding NZ Food Producer Awards 2023 Champions Party. It tasted so good we begged James to share the recipe.

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

Kathy Paterson has created this simple dish to celebrate Outstanding NZ Food Producer Awards FMCG Business New Product Champion, Big Glory Bay NZ King Salmon Portions.