There is nothing better than the aroma of bacon sizzling in the pan – Kiwis love it! Most of us have grown up with Dad cooking bacon and eggs on a Sunday morning. But now there are so many other meal options that use bacon. Bacon is essentially cured pork and there are various cuts available. … Read more
I will always remember ordering whitebait in a restaurant in England and being shocked at what I was served. English whitebait is in fact small whole herrings, whereas our whitebait are the sprats of galaxiids. Galaxiids are slim, narrow fish with forked tails, which as adults live in freshwater rivers and lakes. This tiny fish … Read more
Kiwis love BBQs, but let’s face it, no one likes to do the BBQ cleaning! Still, a thorough clean annually will ensure your BBQ lasts and you’ll be able to get rid of all last year’s grease and grime build up that you really don’t want to be serving up with this year’s barbecue meat. This … Read more
Prep time: 10 minutes | Cooking time: 1½ hours, plus 10-15 minutes for crackling Ingredients 1.8kg New Zealand pork belly, boned 1 tsp flaky salt ½ cup thick tomato puree ¼ cup maple syrup 1 tbspn sweet soy sauce 1 tsp hot chilli-garlic sauce To serve Steamed Asian greens. Method Preheat the oven to 150°C. … Read more
Ingredients Salad 1 tomato, finely diced ¼ red onion, finely diced 6 chives, finely diced ½ yellow pepper, finely diced 2 tomatoes, seeded and cut into very thin wedges (strips) Balsamic reduction glaze Scallops 16 scallops, roe on (4 per person) Cracked black pepper & flaky sea salt Extra virgin olive oil 200g haloumi cheese … Read more
Every seafood-lover has their favourite scallop recipe. New Zealand scallops are some of the best in the world and are found around our coasts in sandbanks and mudbanks of sheltered bays. They lie in the seabed with the flat shell facing upwards and are found singly or in group beds. New Zealand scallops are caught … Read more
Prep time: 25 mins | Cook time: 15 mins | Serves 4 | Good iron source Ingredients Lamb 3 x Quality Mark lamb rumps Stuffing 1 handful baby spinach leaves 75g creamy feta Hollandaise sauce 200g unsalted butter 3 tablespoons white wine vinegar 2 whole black peppercorns 3 egg yolks juice of ½ lemon To … Read more
It’s always great to have some meat on hand in the freezer. It makes planning for meals easier, plus you can take advantage of purchasing when meats are on special. There are a few things to consider when freezing meat, so here are a few tips: Meat should be well trimmed, as fat can turn … Read more
In recent years, I have started using a meat thermometer to tell when my meat is cooked to perfection – and they work! There is quite a science behind it and the degree of “doneness” all comes down to the internal temperature of the meat. Meat thermometers are ideal for roasts of any sort, and … Read more
