This week on What’s For Dinner? we’re getting stuck into lamb ribs, French food, and hearty casseroles. We’ve also covered a clever garlic-peeling trick and are highlighting a great initiative that seeks to get kids cooking in the kitchen!
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Add a little je ne sais quoi to the menu this Bastille Day with these recipes that all have French flair..
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This week on What’s For Dinner? we highlighted the not-so-humble Ultimate Kiwi Pie, voted on our favourite Fourth of July BBQ classics, served up the Almost All-Canadian Beef Sirloin Burger, and looked at shortages in iron supplements.
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This week on What’s For Dinner? we’ve put a winter twist on a Tuscan classic, served up some soul food, and looked at the immunity boosting value of beef and lamb.
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Soul food was born from the concept of creativity; doing the best that you can with what you have, and June is soul food month! This month we are embracing the rich, flavoursome and comforting American culinary heritage by using our New Zealand beef and lamb
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In front of a live audience of food writers, nutritionists, and dietitians five leading scientists and food industry figures, one leading NZ Herald journalist and a room full of passionate foodies answering the question: Does New Zealand-produced red meat have a role in a healthy and sustainable diet?
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This week on What’s For Dinner? we’re putting the spotlight on slow cooking, stir-fries, and carving legs of lamb.
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From meat-free Monday to Veganuary, there’s been a lot in the news recently about going meat-free or cutting down our consumption – whether it’s for health or environmental reasons. We take a look at why this might not be necessary.
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While slow-cooker recipes are great all year round, they shine most in the cold winter months. These 15 beef and lamb recipes stand out among the rest and are essentials for the season.
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Here’s a list of science-supported foods that can help boost your immune system and defend against those nasty bugs.
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Fiona Windle spent Mothers Day checking out the 12th annual New Zealand Chefs Hawke’s Bay Salon that attracted nearly 100 students from around the region who had honed their culinary skills to compete in one of 145 classes across 17 events.
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Winter is on the way and we know that the last thing you want to do after cooking is dishes. These incredible one-pot (or one-pan) recipes will satisfy your comfort food cravings while cutting down on the cleaning up.
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This week we're combining easy everyday meals, with useful tips and a little inspiration.
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The Mediterranean diet is currently regarded by many people as one of the healthiest ways to eat. So how does red meat fit into this diet?
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It can be a challenge for the household grocery shopper to find a range of ingredients to feed a hungry family week after week under budget constraints, but it can be done. Here’s a look at how.
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Kiwis love eating lamb but when it comes to cooking it a lot of us are a bit more apprehensive. We've got all the tips, timings and recipes you need to learn to cook New Zealand lamb to perfection, whether it's a Sunday roast, barbecue, or slow-cooked tagine.
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Fibre not only contributes to digestive health and keeps our bowel movements regular as grandma suggested, but it’s also good for our gut bugs and can contribute to longevity. Here’s a look at why fibre is so important for our health.
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The cold weather that’s been consuming Auckland over the past week had us craving some heartier meals over the weekend.
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Brooke Campbell set herself the challenge of cooking the ultimate Sunday Roast, tackling a slow cooked Dukkah Bolar.
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Traditionally a secondary cut needing slow cooking, with the correct trimming, Flat Iron Steak is perfect for a quick fry on a high heat and surprisingly morphed into a beautiful tender and flavoursome meal.
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