Dinner at Moeraki…

Dinner at Moeraki Moeraki is a hidden gem of a fishing village on the Otago Coast. Well known for its rounded boulders on the beach, the village is a bit

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Cooking for Samin

Cooking for Samin Great to be back at my blog after a busy few months. So what’s new?

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Lunch at Glenfalloch Lunch last week was at Glenfalloch, a beautiful garden on the Otago Peninsula, Dunedin. We sat outside on the terrace of the restaurant on a mild autumn

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Lunch at Mount Difficulty Kirsty Newton writes of her visit to Mt. Difficulty, one of New Zealand’s best known vineyards and restaurants. Cruising through the golds and greens of Central Otago

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Eat.Taste.Central promotion a win-win for Provenance Lamb

With the launch of Tourism Central Otago 2017 Eat.Taste.Central promotion in September, it made a great deal of sense for Provenance Lamb to be represented as a locally farmed and

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The butterfly leg – the new Sunday roast any day of the week this summer

I don’t know about you but as soon as I see the first blossom popping out on the trees and smell that earthy first lawn cut in the spring, my mind automatically goes into barbecue mode. Not snags or chicken drums (even though this is a mandatory consideration), I’m talking about meat - lamb in particular! Big pieces, lovingly and gently cooked encapsulating deep flavours that typically roasting in the oven will never give.

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This dish is a quick go-to, that doesn’t require a lot of complex components but is a real crowd pleaser for a starter or a main course. The lamb tenderloins or often referred to as fillets weigh around 90 grams each and require no trimming and therefore are pan ready straight out of the pack.

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