Meatloaf with caramelised onions

Slow cooked Brisket Nachos

Slow cooked carrot lamb leg

Our Matariki inspired lamb dish takes some beautiful NZ lamb from ovation and spices it up with native horopito.  Kumara, a Kiwi staple is given a smoky flavour, reminiscent of a hangi.  Finally a very traditional green, watercress, is wilted and served on the side.  Matariki is a harvest celebration, a time to give thanks and share a meal with loved ones.  In the spirit of preserving and treasuring everything we even made kumara crisps out of the peel.

A favourite restaurant dish the world over, Steak Tartare originated in France. There are many variations but they all centre around premium quality raw beef finely chopped. The original dish had the meat served with tartare sauce, yet this is rarely seen, now variations normally consists of the components that make up a tartare; capers, shallots, gherkins or cornichons and egg yolk. With the ability to get export quality eye fillet delivered direct to your door why not give beef tartare a go!

Traditionally made with red wine from Burgundy (hence the name) any red wine will do. A pinot noir is perfect.

This recipe has been adapted by Chef Sara Wright