Pelau is a stew from Trinidad made with either beef or chicken. The unique flavour comes from searing the meat in caramelized sugar then simmering with rice, coconut milk and pigeon peas.
Marinated pork chops are grilled to perfection then topped with a spicy salsa including pineapple, mango and apple sauce.
Light and fluffy pancakes that have an extra citrus twist!
Italian herb seasoning, fresh parsley and garlic give great flavour to the fish. Healthy, low-carb dinner, rich in lean protein and omega-3 fatty acids.
Seasoned with fresh ginger, garlic, spring onions and sesame oil, while egg and breadcrumbs bind the meat to allow it to cling to a skewer and stay together on the grill.
Indulge in a Japanese pub and barbecue favourite, known simply as ‘tsukune’ by the Japanese and served with a homemade yakitori sauce.
An iconic Kiwi dish but make sure your Tuatua is alive before cooking.
Hearty, creamy, and all around awesome. You can garnish with cheese and serve with crusty French bread and a cold beer.
So simple, but so good - steamed Tuatua served in their own liqueur. Serve with a crusty Italian bread, or over pasta.
For a spectacular chowder, serve in bread bowls made by hollowing out small round loaves or extra-large crusty hamburger buns.
Another party favourite.
Shellfish fresh from the sea - delicious!
One of the best Kiwi seafood soups.
A traditional Tibetan dish, often served as the evening meal.