With thanks to our partner, Farro who have shared this perfect combo of vibrant kale, tasty guanciale and OFPA Supreme Champion Monty & Sons Durum Wheat Radiatori.

“A rustic vegetable soup flavoured with these delicious chorizo is my idea of a winter dinner or even lunch, for that matter. Increase the quantities in this recipe, heat enough for your needs each time, add some OFPA Gold Medal Mapari Smoked Venison and Chorizo and you are sorted for two or three meals.” Kathy Paterson, Outstanding Food Editor and Cookbook Author.

‘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.

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. 

Succulent, juicy beef with tenderness in spades and its own flavour nuances connected to landscape and nature – Matangi rump skewers are subtly enhanced with a spice rub and eaten with an ‘outstanding’ sauce made from Forty Thieves Peanut Satay. Tuck in!

Fresh, vibrant and protein-packed, we think you will keep craving this combination, from multi-award winner Matangi Angus Beef. Feel free to make the dressing more assertive by adding a little more harissa. When sourcing your 700g jar cooked chickpeas – it’s worth choosing good quality chickpeas if you are able – the flavour will reward.

Always popular! Our ‘outstanding ‘ chicken meatballs are flavour-enhanced with a good splash or two of Robbies Champion Noir Gärlik (black garlic sauce).

Thanks to our outstanding food editor Kathy Paterson for sharing this winter favourite from her collection. We recommend using Outstanding sausages such as 2024 Silver Medal winning L'Authentique, Pork Sausage. We reckon this dish would taste great with a Leefield Station Chardonnay 2023.

Join us in a bistro meal at home with our award winning Meat With Us Certified Organic Ribeye, Oakley’s Potatoes and Lewis Road Butter.

Kathy Paterson serves us up a recipe to put on repeat over summer when it’s stonkingly hot and you just need to eat something that stimulates the palate.

Cookery guru Kathy Paterson says a sticky and caramelised ham on the bone is unquestionably a highlight during Christmas holidays in her family. Taking the time to glaze a ham, not only looks fantastic - but adds flavour too.

Thanks to Kathy Paterson for this dish, which captures the change of season. Kathy used prime lamb cutlets cut from racks of lamb. The meat is lean, sweet and oh-so tender.

Outstanding ingredients from three ONZFPA award-winning Kiwi producers inspired Kathy Paterson to create a dish, brimming with flavour.

Glasshouse Executive Chef and Outstanding NZ Food Producer Awards judge, James Wilkinson created this outstanding beef slider to showcase winners from the 2023 Awards.

Deep, fresh flavours are made possible by the garlic-infused butter melting on the chicken thighs making them decadent and luscious; giving a brilliant boost to the whole meal.

An ideal summer recipe as it is perfect served with Eggplant which has been charred on the BBQ as well as Creamy Feta and a simple and tasty Sesame Dressing. Homegrown Farm Fresh Meats was the Outstanding NZ Food Producer Awards Supreme Champion 2021 and Pinoli Pine Nuts is a multi-year Gold Medal winner.

From ‘Meat and Three’ by Kathy Paterson. Kathy suggests serving the lamb with a big bowl of steamed green vegetables and a small bowl of salsa verde for added flavour.

Thanks to Pure South for this flavoursome aged beef ribeye recipe. The herb sauce is easy and absolutely delicious. It’s a delicious way to serve their ONZFPA 2022 Gold Medal-winning Handpicked Beef - 55 Days Aged.

Another pearler from Kathy Paterson, this dish is great for whanau dinner and is perfect if you can use Bostocks’s Organic Chicken, Giesen Paddock Champion 2020.

A burger is all about the meat - this version created by Kathy Paterson uses rump from ONZFPA 2021 Supreme Champion Homegrown Farm Fresh Meat. If you love a burger and beer, you can’t go past matching this dish with Emerson’s Pale Ale.