Photo by Manja Wachsmuth Photography The best spaghetti and meatballs I created this recipe for NZ Beef + Lamb’s mEat Magazine. As soon as it was released, I had people going out of their way to tell me they were the best spaghetti and meatballs they’d ever had – inc

Crumbed beef schnitzel with creamy Parmesan sauce Serves 4-5 Prep time – 15 minutes, plus setting time Cooking time – 20 minutes Beef 500g Quality Mark beef schnitzels 1/4 cup grape seed, rice bran or light/standard olive oil 1/2 cup flour 2 free range eggs, lightly beaten

Lamb shanks are a beloved Kiwi classic, and it’s not hard to see why. Although the shank is one of the least tender parts of the lamb (meaning it has excellent flavour), when it’s slow cooked, it falls off the bone. I’ve put a Moroccan twist on this recipe – the lovely hum of all thos

Image courtesy of Woman’s Day NZ Chicken & pumpkin lasagne I create this recipe for my fabulous weekly column in Woman’s Day Magazine. It was so outrageously popular that I asked my pals there if I could share it on my website. I just have to say – my recipes tha

(Image and recipe courtesy of Woman’s Day NZ) Apple, feijoa & maple pie I developed this lovely recipe for Woman’s Day Magazine (it featured in my weekly column), and they were kind enough to let me share it on my website. With a crispy flaky puff pastry lid, it has a