Ingredient Meat

Spiced BBQ Lamb

We are just coming into some warmer weather down here in New Zealand so it’s a perfect time to enjoy some fresh spring Lamb. So wake your barbeque from its winter slumber, give it a good dusting off and crank…

Mini beef Wellington rolls

We kiwis love ourselves a good sausage roll.  For those unacquainted with the sausage roll, it is quite simply sausage meat wrapped in flaky pastry.  For decades they have been consumed,  dripping in bright red tomato sauce at little kid’s…

Pork and watercress terrine with poached apples

Terrine is one of those dishes which must not be thought about too much before consuming.  If one was to explain it to an unknowing, unsuspecting diner then I suspect mouths may become instantly clamped.  Flaked meat suspended in cold…

Roast lamb with garlic and rosemary haricot beans

I am not the world’s biggest meat eater.  In fact it was only last night that I pondered why exactly, people upon first meeting me, politely enquire whether or not I am a vegetarian!  Whilst it is not uncommon for…

Boeuf Bourguignon

We hope to spark food memories in our readers during this month of nostalgia.  Boeuf Bourguignon transports me back to my folks’ house; dad’s significantly more impressed with stew for dinner than I am and he finishes his meal by…

Siu mai

These little bite-sized morsels are my absolute favourite item from the yum char menu.  I quite often meet my wife and her family for a yum char lunch during the week.  It makes a nice little break from my working…

Steamed Pai Kuat (pork ribs)

For the last couple of months as I have sat down to lunch with my humble salad sandwich or scrambled eggs I’ve watched enviously as my teammate Amie unveils her dad’s delicious home-cooked Chinese delicacies.  The poor girl never gets…