PROSCIUTTO-WRAPPED SCALLOPS WITH SWEETCORN PURÉE AND BACON CRUMB
Photography: Ashlee deCaires Lisa Quarrie from Hayes Common in Hamilton East takes beautiful in season corn and serves it with fresh NZ scallops. 100g butter 2 tbsp extra virgin olive oil 4 shallots, finely diced 2 garlic cloves, chopped 4 sweetcorn cobs, kernels removed 80ml (⅓ cup) white wine 60ml (¼ cup) water 1 tsp […]
Wayne’s Cauliflower Fried Rice
Recipe: Wayne Good | Photography: Ashlee deCaires After recently returned from a month in France with one of our tour groups, I could tell after eating my way through masses of pastries, cakes, tarts, baguettes, and all matter of other delicious things, that I was uncomfortably larger than before I set out. Something had to […]
Salmon Gravlax and Baked Baby Potatoes
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires Luxurious yet simple to make, gravlax takes uncomplicated ingredients, like salt and sugar, and time to create a lavish dish which, thinly sliced, can be served as a canape on blinis, on your eggs bene for a real treat or as part of a sumptuous buffet. The secret […]
Smoked Tuna Arancini
Recipe and Image: Leith Davidson – Executive Chef at Red Barn (Tuna is the Māori name for eel) Makes about 25 x 60g balls Eel Stock 2 carrots 2 celery stalks 2 cloves of garlic 1 onion 1 bay leaf 3 small stems of thyme 1.5 litre of water 1 eel frame Risotto Rice 1 […]