Cured duck

If your goose isn’t cooked come Christmas, there is a cure. However, as good things take time (up to eight months in this case), it always pays to think ahead! Thanks Scarecrow head chef, Damian...

Al Brown’s Smoked Duck Breast, Mandarin, Cranberry & Cashew Salad

While hunters may be able to leave the cooking to the professionals, those who are less game to raise a gun can still conjure up a sure-fire duck dish at home, thanks to this...

Goulash with Bacon and Cranberries

Lashings of this dish are bound to be requested once guests gain a taste of Mr Brown’s cooking! This month, we have another recipe supplied by Duncan NZ Venison and conceived by Graham Brown from...
Recipe Sardines with eggplant and tomato ragout

Sardines with eggplant and tomato ragout

Many a member of our team has sampled the delightful fare at Napier’s Mission Estate. However, as we can’t all head down to the Hawkes Bay every month, here’s a tempting taster of what awaits...

Thumbs up for city sojourn

Holiday escapes generally take Aucklanders well beyond their home city but over the festive period, HELEN PERRY, with husband in tow, spent two nights in the heart of the city, an experience she highly...

Panfried tarakihi with Maori (Taewa) purple potato, cauliflower, green peas and lemon butter sauce

There’s nothing quite like a fishy ‘tail’ presented on a relaxed summer’s evening to bring cheer to the family and this version from EastLife contributor AJAY ZALTE, executive chef at Waipuna Hotel and Conference...

Dining in Style

Every month it’s a case of ‘guess who’s coming to dinner?’ at Ryman’s Bruce McLaren Retirement Village in Howick. This glamorous ‘fine dining’ event is always in hot demand and well attended with residents relishing the...

Purple is grape, green is best!

Come summer many Kiwis and visitors are sure to find their way to the cellar doors of New Zealand’s wineries. While there is a multitude to chose from, the Peter Yealand Estate in Marlborough...

Mission’s festive favourite: Christmas ham

These days, the bird’s not the only word at Christmas. And yet, despite the plethora of goodies now available, to ensure we ‘pig out’ in traditional style, no festive feast would not be complete...

Grilled peaches with honey and pistachio syrup

The Prahran Market in Melbourne isone of editor, Helen Perry’s favourite food destinations when visiting this beautiful city. The fresh meat and produce, pasta and deli treats never fail to thrill and the market’s emphasis...
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