Cooking at home this weekend? Here’s some inspiration from some of New Zealand’s top kitchens.
Turkey with brine, stuffing and pan gravy.
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Glazed Ham with Grapefruit and fennel paired with Dashwood Sauvignon Blanc. The 'Weekend Chef' series, hosted by Nourish Group executive chef Gareth Stewart.
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Lamb rack with green harissa and labneh from Jervois Steak House’s kitchen, paired with Martinborough Vineyard Pinot Noir.
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Tuna Poke with avocado and cucumber from The Culpeper, paired with Dashwood Pinot Gris.
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The lamb is ‘fall apart’ beautiful and the flavour simply devine. The Te Mana lamb is full of enriched fatthat is a perfect match for the wine.
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Snapper Ceviche from Wharekauhau Country Estate paired with Vavasour Pinot Gris. A summer favourite Tuna Poke.
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BBQ Crayfish with white wine butter sauce paired with Grove Mill Sauvignon Blanc. Great summer dish for a BBQ or meal at home.
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Great summer dish for a BBQ or meal at home. Serve with a white wine we recommend the Grove Mill Sauvignon Blanc.
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Butterfly Chicken from Crab Shack paired with Russian Jack Pinot Noir. Recipe serves 4 or 2 hungry Adults.
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Mussel Fritters jalapeno creme fraiche from Crab Shack paired with Russian Jack Sauvignon Blanc. Recipe serves 2 Adults.
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Lighthouse Gin and beetroot cured Salmon belly with Dashwood Sauvignon Blanc. The 'Weekend Chef' series, hosted by Nourish Group executive chef Gareth Stewart.
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Wakanui Scotch Fillet with Cafe De Paris Butter with Dashwood Pinot Noir. The 'Weekend Chef' series, hosted by Nourish Group executive chef Gareth Stewart.
Click here to see the full recipe and video
Glazed Ham with Grapefruit and fennel paired with Dashwood Sauvignon Blanc. The 'Weekend Chef' series, hosted by Nourish Group executive chef Gareth Stewart.
Click here to see the full recipe and video
Turkey Gravy
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Turkey Brine
Click here to see the full recipe and video
Turkey with brine, stuffing and pan gravy.
Click here to see the full recipe and video