This is a complete Wallaby meal baked in a foil pouch with potatoes and corn. Also helps eradicate a NZ pest.
Try this mayonnaise on fried Japanese foods such as katsu or fried prawns, or as a unique dip for corn chips and crackers.
Brown rice works particularly well with the Asian flavours, adding it's own nutty taste to the mix.
Any thick fish steaks will do but they must be very fresh!
A refreshing and complex salad made with apples, watermelon, papaya and a bold tequila-based vinaigrette.
DO NOT COLLECT ANYTHING THAT MAY HAVE BEEN SPRAYED. Weed leaves are best picked in Spring or Autumn - before or after flowering. In flower they are tough and bitter.
A classic dish from Wales that dates back to 1725. Original name is 'WELSH RABBIT'.
Sticky and yummy. Everyone loves these.
A handy list of common oils you use including DO's & DON'TS.
This recipe is great for using up leftovers. Feel free to bung anything in - it's always delicious!
Green will do if you don't like white.
An iconic Kiwi dish that needs no description. Lard MUST be used or the flavour is wrong!
Looking for something different to impress your guests? This is a doozie.
A great quick bread to make and this whole wheat version makes it healthier and heartier.