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!

Created especially for Outstanding NZ Food Producer Awards by Kathy Paterson who describes this as a good old cousin to the Bread and Butter Pudding with a SURPRISE - a dark caramel layer. Kathy suggests serving it warm with Little Lato Bespoke Gelato, and notes it’s just as good cold the next day - if there’s any left!

This wonderful NZ Cheese Board was designed by our resident recipe guru, Kathy Paterson. Here are Kathy’s tips for making your Board lush and tasty!