Recipe: MEGAN PRISCOTT | Images: ASHLEE DECAIRES Risotto is a real go-to meal for us. I am a huge fan of Ferron rice. It is grown using ancient and traditional methods and milled using the original stone wheel near Verona, Italy, resulting in a less polished grain with the ability to absorb more flavour and […]

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 […]