Try this light version of a Kiwi staple that requires no frying. We prefer using gurnard but any white fish with medium flakes like blue cod or hake works too. Serve with mushy peas to contrast the crispy baked fish and potato wedges.
Taking inspiration from the classic Cantonese dish of barbecued pork, our recipe uses grass-fed lamb instead. The succulent lamb is served with thin Peking-style flour pancakes and drizzled with delicious hoisin sauce.
This one-pot wagyu beef rib stew is so easy to make and requires just a few simple ingredients. That’s cause the slow-cooking does all the work by bringing full-bodied flavour and lovely melt-in-your-mouth texture.
Caesar salad is always a winner, with its luxuriously creamy texture and crunchy cos lettuce base. Our healthy dressing substitutes creamy organic coconut yoghurt for mayonnaise, so you can still enjoy this tasty salad without the guilt.
A beautifully delicious and warming comfort food for those cold winter nights, featuring Cloudy Bay clams. This rich chowder is traditionally made with cream, but you can substitute it with soy milk if you're going dairy-free.
Home entertaining is easy with these bite-sized starters. We keep things light by adding organic coconut yoghurt to the mayonnaise as well as purewasabi paste for a bit of oomph. We use wholegrain crackers for added texture and nuttiness.
The beauty of salmon from Mount Cook Alpine is its versatility. This gravlax recipe is a perfect example. The steps are simple, and there's no cooking involved, so even novice home chefs can make this delicious salmon treat.
This is a variation on the classic moules marinières, replacing white wine with apple cider. The sweetness and slight acidity of the cider give the mussels a refreshing burst of flavour, which pairs well with their natural ocean taste.
Whether it’s a special occasion or a get-together with friends, this succulent lamb rack served with minty smashed peas is bound to be a hit. The velvety red wine jus adds a deep flavour to the dish and is well worth the extra effort.
What better way to warm up than a homemade pumpkin soup? There’s no need to peel the pumpkin, saving time and elbow grease. Just cut it in half, drizzle with manuka honey for extra sweetness and roast in the oven
Rockefeller is traditionally a style of cooking oysters in the half shell with spinach, bread crumbs and butter sauce. He's adapted this method and given his own twist with greenshell mussels and chorizo.
Swordfish has a firm and steaky texture, so it’s very filling and holds up well to pan-frying and grilling for that extra flavour. The lemon garlic Salmoriglio sauce is easy to make and keeps the dish light and refreshing.
Impress your friends and family with this decadent meal. The spinach and quinoa filling is a perfect complement to the delicate flavours of freshwater salmon. Best of all, you can prep this dish in advance so all you need to do is to bake it when your guests arrive.
Wagyu can be enjoyed in so many different ways. This recipe is based on a traditional Russian stroganoff, in which the rich flavours and tenderness of the wagyu skirt steak elevate the pasta sauce to a new level.