Outstanding NZ Food Producer Judge, Kathy Paterson shared this ‘how to’ from her book ‘Meat & Three’. It’s essential reading for anyone on the BBQ this summer!

This recipe from Lucy Corry’s delicious new book, ‘Homecooked’ is the perfect way to enjoy lamb over summer. Lucy says the dish comes her sister-in-law Jenny Corry, and it’s world famous in the Corry family!

We all need ‘easy-to-whip-up’ dishes made from real food. This perfect example created by Kathy Paterson uses Frank’s Delidogs which are 100% NZ meat, free from preservatives and additives.

This is an awesome recipe from Beef & Lamb, making lamb the hero. Use NZ lamb and make sure you use local vegetables and a fresh NZ goat feta. With only 25 minutes prep this dish is bound to please everyone.

A winter warmer created by Kathie Paterson exclusively to showcase two favourites of the Outstanding NZ Food Producer Awards - beef and Emerson’s beer. We think its a match to chase the winter chills away!

A delicious winter braise created by Allyson Grofton, to showcase New Zealand lamb and keep everyone warm and happy during winter. We recommend quality farmed lamb, such as that from 2021 Supreme Champion Homegrown Farm Fresh Meats and of course we use Giesen Rosé!