A lamb and olive idea
For barbecue inspiration from the Martinborough region, barbecue lamb chops and serve with an olive topping - chopped Wairarapa olives with parsley, capers, olive oil and your favourite seasonings.
A Wairarapa inspired cracker of an idea
Top lavash (Clareville crackers here) with your favourite soft goats’ cheese (The Drunken Nanny Dill-Lush here) and cured meat (Prodigal Daughter coppa here), shown here also with chopped roasted peppers and herbs.
A Taranaki Angus beef burger idea
A simple one - panfry some fabulous beef burgers (Green Meadows of Taranaki here, beef and beetroot burgers), and serve on toasted local artisan bread, with mayo, cheese, greens, and a dollop of salsa. A very good way to end the day.
A super simple salami canapés idea
Slice salami (Churchills Fine Meats here) on the diagonal - to make for bigger “crostini”. Top with a favourite cheese (Mahoe old edam here), and quince paste (Ludbrook House here).
A goat sausage tart idea
Take the goat sausages out of their casings, break into small pieces, and gently cook through in a frypan. Line a baking tray with flaky puff pastry, skim with tomato paste (leave the edges clear), and top with caramelised onions or thin onion slices, the cooked sausage meat pieces, and crumbled feta. Bake in a hot oven until pastry edges rise and colour, and top with fresh chopped tomato and herbs, and a little more crumbled feta.
A winter bacon butty idea
For a a simple and classic favourite winter bacon butty idea, slice white bread thickly, butter and add grilled bacon, winter salad greens, and slices of winter's tree tomato, the New Zealand tamarillo. The tangy tamarillo balances the richness of the bacon perfectly.
A sausage, bread and tomato salad idea
Bake cubed stale bread to make croutons. Remove sausage casings, break into pieces and cook through. Add croutons and cooked sausage pieces to a salad with tomatoes, fresh chopped spinach or chard, and red onion. Toss well with a dressing of olive oil, your favourite vinegar, mustard, salt and pepper.
A slow-cooked spring lamb salad idea
For a plan-ahead delicious spring salad idea, we slow cook a lamb shoulder or leg - five hours or more on a low heat. Shred the lamb, add to green leaves, and sprinkle seeds, vegetables and dressing on top. Shown here with spinach and topped with avocado, raisins and pumpkin seeds, dressed with the favourite vinaigrette.
