WHAT'S FOR DINNER: Moroccan MEATBALLS, Steak cutting tips, Meat + Vege & Simon Gault
This week on What’s For Dinner? we are highlighting the beauty of New Zealand ingredients in combination with international flavours with two delicious recipes and Simon Gault’s thoughts on the New Zealand food story. Also, learn how to cut your meat against the grain for tenderness.
The Moroccan way to spice up your week
Let this flavourful Moroccan Meatball Feast with seared garlic, cumin, coriander, ginger, cloves and cinnamon take you on a journey to Mediterranean Morocco. Prepared in a flash, this recipe includes 2+ serves of veggies of your 5+ a day. It's the perfect recipe for a quick and healthy dinner for anyone.
Simon Gault and the New Zealand food story
Iconic Kiwi chef Simon Gault took a minute out of his busy schedule to talk to us about what makes New Zealand cuisine so special.
A Mediterranean Meat + Vege combo
When cooked on the BBQ, our Melting Mediterranean Lamb Rolls are packed full of flavour. Paired with the Asparagus and Grilled Halloumi Salad, they make a delicious meal that's on the table in only 30 minutes and boosts your energy and immune system.
Why is it so important to slice against the grain?
We love steak around here, and you’ve probably heard us say time and again that meat should always be sliced ‘against the grain’. But what does that mean and why is it so important? Read this article to learn how to cut your meat for supreme tenderness.