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Egmont Honey and Green Meadows Beef Sausages

Sausages are a wonderful quick and easy weeknight dinner but in this dish we take them to a whole new level by braising them in tomatoes flavoured with rosemary and sweetened with brown sugar and balsamic vinegar. We serve it on top of mashed potatoes jazzed up with onion and kale giving them an extra flavour and nutrient boost. Rich and tasty and extra special because we teamed up with our friends at Egmont Honey to bring you this limited-edition sausage.

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A BANGER of a Local Collab

This winter we’re cranking up the heat with this unBEElievable collaboration... you won't want to miss this limited-edition collab!
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Green Olive & Tomato Beef Shin with Carrots and Tabbouleh

There is nothing quite like browning onions, garlic and beef shin, then combining it with punchy flavours and sitting back while it cooks low and slow to melt-in-the-mouth perfection. We love the way the orange zest and green olives impart to this wintry stew a lovely Middle Eastern flavour. And paired with these deliciously sweet slow roasted baby carrots and the preserved lemon-spiked tabbouleh it makes for a lovely weekend dinner. So gather some friends and whip this up – you’ll be sure to impress!

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It's International Burger Day!

We couldn’t let International Burger Day pass us by without sharing a recipe with you all. We ran a wee social media competition to tease out the most delicious sounding burger. Discover the winning recipe..
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Beef Schnitzel with Lemon Mash

Coated in Dukkah crumbs and cooked until golden brown and crunchy this recipe takes schnitzel to the next level. Especially when paired with a mash spiked with preserved lemon and feta and the sweet/sour flavours of the spinach and date salad. We think that this just might be one of those recipes that you keep coming back to!  
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Eye Fillet with Brussels Sprout & Barley Salad

If you're looking for inspiration this Mother's Day - this one is sure to be a winner. We've paired a delicious Eye Fillet with a Brussels Sprout and Barley Salad, dressed in a punchy green dressing.
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Leek & Kale Lamb Shanks

It’s hard to go wrong with lamb shanks. Cook them low and slow with a splash of liquid and some good punchy flavours and you’re guaranteed to be rewarded once they emerge from the oven several hours later. If you don’t have Israeli couscous you can serve it on a bed of mashed potato or polenta instead.
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