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...

Zhoug Summer Salad Bistro Fillet

Looking to put a little zing into those summer/autumn lunches? Then try a little zhoug! Thanks to Chef Graham Brown and the good folk at Duncan NZ Venison for sharing this cracking recipe.   Ingredients: • 6-700 grams Bistro...

Beef short rib With beetroot pappardelle pasta

Whether warming in winter or scintillating in spring, when it comes to delightful dining, the hot shot chefs at Napier’s Mission Estate know how to dish up fantastic fare! What’s more, they are generous enough to...

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...

Sambal Suzy packs a punch

Freshly crowned with accolades from top critics, one fiery condiment is making waves in the Kiwi culinary world. NATALIE BRITTAN’s taste buds are still tingling from an encounter with the spicy sensation and its local...

Farrah’s quesadillas

When asked what’s for dinner, some may say quesadillas, others will say tortillas but, often enough, they’ll both involve Farrah’s wraps. These versatile wraps can be enjoyed with almost any mix of fillings our hearts...

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...

Chocolate perfect partner

Prahran Market in Melbourne is one of editor HELEN PERRY’S ‘must visit’ places whenever she is in Melbourne and after a recent visit there she thought she would share the market’s in-house chocolatier Tad Lombardo’s favourite...

Beef cheek in Tokyo Dry – with bonito, charred pickled onions and pickled red...

  To the culinarily challenged, fusion cuisine can be created simply by stopping off at both McDonalds and Pizza Hut on the way home. However, to The Grove’s head chef, Josh Barlow, bringing two different styles...

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...
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