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...

Blackcurrent and Manuka & Lemon Blissballs

Christmas bliss can continue year round thanks to this recipe from Crown Range Cellar. INGREDIENTS: • 1/2 c raw (natural) almonds • 1/2 c Medjool dates, pitted • 1/4 c shredded coconut or coconut chips • 3 tbsp New...

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...

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...

French tarragon chicken with crispy little potatoes and a citrus rocket salad

Roller coaster weather over the spring/summer of 2015/2016 proved a blessing for Hawkes Bay’s Sacred Hill winery which ultimately produced a soft-textured 2016 Reserve Chardonnay featuring citrus, and stonefuit flavours with an added touch...

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...

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...

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...

Chickpea Curry with Pumpkin and Baby Spinach

Many a cookbook has been proclaimed ‘the best ever’ but one recipe book has been officially named best “Health and Nutrition” cookbook in the world for 2016 at the Gourmand World Cookbook Awards, held...
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