Greenlea Beef Schnitzel with Dill & Avocado Slaw

Recipe: Andrew Clarke | Images: Jeremy Ward 1kg Greenlea beef schnitzel 1kg plain flour 3 eggs 1 tsp salt ½ tsp black pepper 1 tbsp onion powder Crumb 1½ cups panko breadcrumbs 4 tbsp sunflower seeds 4 tbsp sesame seeds 4 tbsp chia seeds 4 tbsp poppy seeds Slaw 100g green beans ¼ green cabbage…

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Iles Flottantes (Floating Islands)

Recipe: Wayne Good | Images: Ashlee DeCaires 4 eggs, separated ½ tbsp cornflour 90g caster sugar 125ml milk 315ml cream 1 tsp vanilla essence 1 tbsp orange water toasted flaked almonds and the zest of an orange to garnish. Caramelised Sugar Syrup ½ cup caster sugar ½ cup water To make the sugar syrup, place…

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Magret de Canard a la Figues

Recipe: Wayne Good | Images: Ashlee DeCaires Serves 6 2 tbsp seasoned flour 6 boneless duck breasts 2 tbsp olive oil 6 tbsp fig balsamic vinegar 3 tbsp fig jam 400ml red wine 2 oranges, juice and zest 1 small onion, finely chopped 2 cloves garlic, diced salt and pepper to taste cream (optional) Preheat…

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Eat NZ.

Words: Angela Clifford It’s like walking away from the house and out into the darkness of the farm. You know, that kind of moonless night, where the first moments are so black that there’s a period of complete disorientation. Your senses carry the resonance of the light you’ve just left.  And it’s not until you’ve…

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The Halal Life

Words: Denise Irvine | Images: Ashlee DeCaires When Hamilton chef Cherylene Fatupaito converted to Islam two-and-a-half years ago she knew it would pose some challenges for her career. At that time, Cherylene was head chef at Mavis & Co, in Hamilton East. She loved her job, and the people she worked with, but Islamic dietary…

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