The new editor of the NZ Guild of Food Writers’ online newsletter Pen & Palate, Renee Lang combines two passions – publishing and cooking.
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Introducing HospoTV - A New Zealand first, conceptually and for the industry. HospoTV is an online communications portal reporting filmed streams o...
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Three talented young chefs from Taranaki, Fielding and Auckland won silver in this year’s Kapiti Cheese Experience (Open), where the best and brigh...
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Cabernert blends may not be the most fashionable wine at the moment, but this is a stunning expression of Bordeaux-style red that every serious win...
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What was to happen in the next four hours I was not expecting! I have a list of restaurants I try to go through and eat at, its a never ending list...
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Dust each medallion with the moroccan spice mix and stand for 10 minutes before searing in a hot pan for 2 minutes each side. Remove and rest in a ...
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The rissoles
Combine all rissole ingredients except the Moroccan spices and make into 4 large rissoles (patties) or 12 small ones. Dus...
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Tomato Sauce:
Sweat the onion, add the crushed garlic, then add the remaining ingredients into the pan. Cook slowly for 20 minutes then blen...
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Combine lamb, wine and crushed garlic in large bowl; cover, refrigerate 30 minutes.
Place tomatoes on oven tray; drizzle with olive ...
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