Take a Stab
Recipes and images by Fiona Hugues In 1946 Rita Hayworth starred in a film portraying a character named Gilda who was beautiful, spicy and a little bit wild. Shortly after the release of the film, a bar in San Sebastian served a tapa that was salty, spicy and sharp, much like Rita’s part, and in […]
SACRIFICED LAMB WITH MINTY HERB SAUCE
Recipe and image by Fiona Hugues These lamb skewers are lovely wee impaled meaty treats for easy festive entertaining. Make them as big or small as you like. Using sprigs of rosemary wood imparts lovely additional flavour to the meat. Mind, don’t use any twigs you’re not familiar with – I recall once upon a […]
Expleo Kofta’s with Freekeh Salad and Fetta Dressing
Recipe by Vicki Ravlich-Horan, Images by Brydie Thompson Midweek Meals MADE Easy If you are looking for some midweek meal inspiration, a quick visit to Made in Hamilton East is the answer. With a butcher, a baker and pasta maker there is more than enough to fill your basket. Bring your own jars and fill […]
The Ultimate Hummus
Recipe and images by Julie Le Clerc There’s hummus and then there’s hummus! Hummus is a staple dish from the Middle East, where it has been relished since ancient times. Its popularity spread far and wide, and today it’s enjoyed worldwide. The word hummus in Arabic means chickpea, but the tasty dish we know and […]
Lamb Shoulder Chops with Warming Spices
Recipe and Images by Kathy Paterson A popular one-pot dish – add a dish of steamed broccoli and to extend serve with grilled roti. It’s now a good time to clean out that spice drawer! Fresh spices add so much flavour to the dish. Serves 4 1 tsp black or brown mustard seeds 1 […]
Lamp Rump with Charred Eggplant, Whipped Cream Cheese, and Local Pinoli Pine Nuts
Recipe and image Kathy Paterson There are many stunning individual flavours and textures in this dish. Flavour comes from the freshness and quality of local ingredients. Serves 4 with leftover cold meat 1 large eggplant, trimmed 2 tbsp Pinoli pine nuts 2 x 400g lamb rump with fat cap, at room temperature extra virgin olive […]
Lamb and Pomegranate Flatbreads with Watermelon and Mint Salsa
Recipes By Harriet Boucher More often than not, watermelon is served as is, as a cool and refreshing summer fruit. And while simple is always good, is that too simple? Have you been missing what watermelon can bring to the table? These lamb flatbreads are a fresh, light dinner that just scream summer. The sweetness […]
Lamb Barbacoa with refried beans and salsa
Words Vicki Ravlich-Horan, Images Brydie Thompson Lamb Barbacoa Barbacoa is a traditional way of slow cooking meat in an underground oven. Mutton, lamb and goat are traditional, although beef is also popular. The meat is wrapped in large leaves from the agave plant or banana palm then topped with the animal’s stomach and organs. The […]
What a Waste
Every year the average Kiwi household sends 89kgs of edible food to landfill. This figure does not include food scraps that can’t be eaten, like egg shells and banana peels. It also doesn’t include food wasted at the source or through our supply chain i.e. what producers, distributors, supermarkets and restaurants throw away. The problem […]
Broad Bean, Asparagus and Pomegranate Salad
Recipe Vicki Ravlich Horan, Images Ashlee DeCaires This salad screams spring. Using beautiful asparagus and broad beans, with a pop of tart freshness, not to mention bling factor with the pomegranate, it is perfect with lamb. I serve it with a generous smear of Clevedon Buffalo Curd on the plate, topped with the salad and […]