WHAT'S FOR DINNER: Juicy lamb rump with seasonal produce, cooking videos, Tejas Nikam spotlight, Open Farms
This week on What’s For Dinner? we have a juicy lamb rump with seasonal produce for you to try, as well as a collection of easy-to-follow cooking videos, news from the Open Farms day and a spotlight on our Ambassador Chef Tejas Nikam and his upcoming dinner.
Juicy lamb with seasonal fruit and veges
Eating seasonal is the best way to keep costs down while also enjoying food that is fresher, tastier and more nutritious. This week's recipe combines delicious New Zealand lamb rump with late-summer tomatoes, beautiful spices and creamy feta. As pears are also coming into season, why don't you add a pear and walnut salad for an extra 5+ A Day serving. Click here for our Lamb rump with tomato and feta salad recipe.
Cooking tips: Coating lamb rump in a spice mixture adds flavour, but also acts as a seal to lock in meat juices during cooking.
Learn how to cook with these recipe videos
What we love about cooking videos is that they are super easy to follow, which will help make your dinner prep a breeze. Have a browse through all our tasty recipe videos and try your favourite this weekend! Click here for our recipe video collection.
Tejas Nikam - Ambassador Chef 2020 Spotlight
Follow Tejas' story from growing up in Mumbai, honing his craft in London and working with Peter Gordon in Auckland to becoming a master of fusion cuisine. Now Executive Chef at Vices & Virtues in Christchurch, Tejas says food is like breathing to him and is something that will always be with him.
Tickets are now on sale for the first Ambassador Series of 2020. Dine with Tejas Nikam of Vices and Virtues and Darren Wright of Chillingworth Road in Christchurch. Book your tickets with Vices and Virtues.
Connecting to grassroots New Zealand
With high hopes for a great day out, our head nutritionist Fiona Windle took her family to explore Mangarara Farm near Napier last Sunday. Read about her experience at the inaugural nationwide Open Farms day and how she found a profound appreciation for our Kiwi farmers who work with nature to produce our food. Click here for the article.