‘These ribs are slow cooked for 8-ish hours until the meat comes away from their bones. Brushed near the end of slow cooking with OFPA 2026 Gold Medal winner, Robbies Heritage Collection Cherry Bourbon Rib Sauce elevates the flavour and gives the meat a wonderful dark, rich caramelisation. Flavour aside, the next best thing about this sauce, is its consistency. Its spoon-dropping consistency (not all thick and gloopy), gives a moreish sauce-like coating on the meat.’ Kathy Paterson, Outstanding Recipe Editor.

Crisp, buttery and melt-in-the-mouth, these slightly sweet biscuits are sandwiched together with a crunchy peanut buttercream - which we made with Outstanding medal winner, Forty Thieves Peanut Butter. Kathy’s reliable taste testers said they reminded them of our very popular peanut brownie biscuits.

Savour the outstanding taste of Leefield Station Supreme Champion 2026 Monty and Sons Radiatori in this special recipe by Kathy Paterson. Chicken ragù and pasta are an excellent union – Kathy says it’s vital to ensure you use a well-flavoured stock so you finish with a superb and slightly intense roasted chicken flavour.

These popular Apple Crêpes have an extra flavour boost thanks to Raglan Food Co, Vanilla Bean Coconut Yoghurt, the OFPA 2026 Dairy-Free Champion. Elevate this dish into something ‘super-outstanding’ by serving it with a Leefield Station Riesling.

Delightfully crisp with a deep, authentic cocoa profile, food editor and OFPA judge Kathy Paterson describes these tart shells as "a convenience product at its best." The 2026 judging panel agreed, awarding them a Gold Medal.

Awarded an OFPA Silver Medal, the judges praised the paste as "obviously made with love and care," noting its authenticity and honest chilli heat. Outstanding Food Editor Kathy Paterson says a dish made using this curry paste gets better with age - and if you can wait long enough, eating on the second or third day is optimal.

Get ready for a match made in dessert heaven: Outstanding recipe guru Kathy Paterson’s nostalgic, old-fashioned cobbler meets Woodland Berries Sorbet from the 2025 Leefield Station Dairy Champion Island Gelato Co.

The addition of lime to Pepler’s Harissa is inspired and adds that special flavour boost. Outstanding Food Editor, Kathy Paterson, says she’s been pretty safe using one teaspoon to rub over the steak, but you can use a little more if you wish to. But remember, less can be more... Adding the paste after cooking prevents it from burning.

According to our Outstanding recipe editor, Kathy Paterson, Golden Queen peaches bake extremely well with their flesh and skin becoming meltingly tender. Leefield Station Riesling makes a great wine match, taking this dish to a new flavour level.

OFPA Food Editor, Kathy Paterson reckons there must be a bit of the Irish in her as she is a true potato lover. ‘Boiled, chipped and cooked until crisp in oil or butter is a winner, but so is this more substantial and interesting potato dish’, Kathy says.

Make ahead for a summer sweet treat – one that is very easy to sneak into the freezer and help yourself to a sliver. Outstanding Food Editor, Kathy Paterson, finds it refreshingly rich, preferring smaller servings, but serving portions are a guide and are up to you. 

Cooking the salmon “en papillote” - French for “in parchment” is a cooking method where food, usually fish or vegetables, is sealed in a folded parchment paper (baking paper) packet and baked, steaming it in its own juices for a moist and very flavourful result.

A dish that shouts “new growth” – tender, juicy lamb on its bones, new potatoes, spring greens and sorrel. Robust garden sorrel adds depth and hints of lemon to a dish that is all freshness and lightness. Outstanding Food Editor, Kathy Paterson allows two-three lamb cutlets per person, adding that if your family or friends have a larger appetite, then allow four cutlets. 

These knockout ripe heirloom tomatoes are so flavoursome filled with cooked Kiwi Quinoa and Pinoli pine nuts with a hit of garlic and hints of fresh thyme. Outstanding Food Editor Kathy Paterson says they are one of her favourite companions with hot or cold lamb chops.

Can you remember when store bought ice cream cakes became the birthday cake trend? Now thanks to our recipe guru Kathy Paterson you can make your own.

A dish packed with goodness and flavour – and all the work is done within 30 minutes, then sit back and relax. Stirring 2025 OFPA Gold Medal-winning Jo’n’ Al Tomato Ketchup into the stock-based sauce, adds depth of flavour – umami notes. You can switch out the parsnip and swede for one kumara and a handful of yams.

With much love to James Wilkinson and the team from The Glasshouse who developed this flavour-filled cocktail for the Outstanding Food Producer Awards Champions Party 2025. They wanted to hero Label & Litho 2025 Drink Champion Anthea Blush as well as Gold Medal-winning Parched Citrus Mix. We reckon this is a delish non-alcoholic option for every event - or a weeknight treat!

Proof Grandma was right - tallow is a sure-fire way to roast potatoes - all grooves of crispiness and fluffiness inside.

Outstanding food editor Kathy Paterson set out to make a cauliflower soup that didn’t rely on a heap of milk or cream to elevate its flavour. The genius is serving with Forty Thieves Crunchy Peanut Butter croutons helps the flavour mission, as does adding super fresh vegetables and using quality stock - not all store bought stocks are created equal, so taste the soup as you go; as there could be enough seasoning in the stock.