A classic vibrant dish of Indian cheese and spinach.
A drier lamb curry. Slow cooking develops a beautiful depth of flavour.
Safe to say… one of our favourite curries!
Classic baking from one of NZ’s best bakers Kim Evans.
A recipe from the cookbook ‘Sweet treats to share’… plus we think the name is cute!
A classic combination from the team at Soul Bar, using the classic Bluff oyster.
Here, pig tongue is simply cooked and set in a jelly to grace the lunch or teatime table.
The secret… don’t overcook the liver. Slightly pink is the way to go!
The rib is arguably the most flavourful and popular beef cut, and best when it is aged.
A classic sweet using rose water to finish any meal or to have with tea.
A classic that is really simple to make and never lets you down.
A rack of pork with perfect crackling.