This is a simple but key addition to the summer season. It is great for jazzing up meat, roasted vegetables, or drizzled over new potatoes. Traditionally salsa verde is made with parsley however I find it is even better with the addition of basil and mint.
This braised brisket recipe is a wee gem. It is a rich, tender and perfect on a winter’s night served with your favourite mash and vege. Also this dish is great with crusty bread as you can soak up or the juices. It is great matched with your favourite red.
This is the ultimate comfort food on a cold stormy night. A lot of people think risotto is hard to make but it is actually quite easy. The trick is to not rush it so make sure you have a bit of time.
This raw salad is something special. Great for a casual summer barbeque or even on its own for a weekday lunch. It is very summery and full of flavour. Note pomegranate molasses should be available at your local specialty food store. Enjoy!
Guacamole is the perfect summer dip. It is so fresh and fragrant and great as either the hero or a part of a tasty meal. You will not be disappointed.
This parsley mayo will take your salad to the next level. It is delicious and yet so simple to make. It has been a staple in my family for years with my Aunty Bron always making a killer version. If you don’t like parsley you can always swap out for your favourite herb (coriander, mint and basil will also work well).
Dumplings are one of my absolute faves. We have an awesome dumpling place here in Christchurch called Potsticker so I wanted to give them a go. I had no idea how easy they were to make, and it is so satisfying. I will definitely be making more of these and popping them in the freezer for an easy dinner night. These pan fried babies are an absolute winner!
This dish is a fun and healthy. Using the lettuce cups as edible bowls is the traditional way to eat this spicy pork dish and frankly I love it. Yes it may get a little messy and sometimes a fork is needed but it is fun and light as it limits how much you put on your plate. It is a great mid week dish as it is super quick to prepare.
This wee gem is perfect salad to take for work lunches or can be used to compliment your BBQ spread. The addition of the jalapeno’s adds another kick along with the chorizo which is just how my house likes it. This salad keeps really well and the flavours just keep intensifying. Enjoy!
Nat’s pretty handy at making fried chicken but he’s one of those Jamie Oliver cooks that just chucks a bit of this and a bit of that into the dish. Often when he recreates it is slightly different but still tastes amazing. This is a base recipe that you can play around with a wee bit depending on what you have in the pantry.
This is the ultimate Friday night in with the boys kind of meal. It is super easy to make and goes a long way. Very easy to scale this recipe up or down depending on how many people are around to feed. Also it is an awesome way to use up leftover roast chicken.
These tin foil parcels are a fool-proof way of having delicious fresh fish. Simply pile in a heap of flavours and let it do its magic. This dish is great for those mid-week nights you want a light healthy meal. Feel free to increase or decrease ingredient quantities depending on your taste profile.
The marinade on this lamb is something else. It may not look pretty but this dish is delicious. The marinade combined with the mint topping takes this lamb leg to the next level. It is ideal for special occasions. Definitely give this a go the next time you have a beautiful New Zealand Lamb Leg in the freezer.
This recipe is doing the rounds at work and considering I work at one of New Zealand’s largest beef and lamb exporters this is a huge compliment to Chelsea Winter who created it. These shanks are outstanding on a cold winters night and superb with a nice red to wash it down. I use my trusty slow cooker for this so that I can come home from work and devour however you can do it in the oven. Visit Chelsea’s website below for the original recipe.
Pad Thai is a very popular street food in Thailand. It has also become a kiwi favourite. This recipe is a simple yet an easy version that never fails.