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An Occasion to Remember
- Ginger Infused Marlborough Salmon
- Ruby Roasted Pears
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- Day Boat Snapper with Vanilla Fennel and Clam Espuma
Lunch with Friends
- Chermoula Marinated Chicken
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- Mushrooms & Beans with Sour Cream Lime Dressing
- Asparagus, Spinach & Lemon Risotto
- Roast Scampi Tails, Cured Ham, Kumera Gnocchi, Parsnip Puree and Butter Sauce
- Lamb Tagine
- Balsamic Glazed Chicken with Spring Onion Mash
- Pad Thai
- Cote De Boeuf A La Grandmere
Find the perfect meal and the perfect wine for any occasion.
A tagine, derived from North Africa and Morocco, is best described as a casserole. The word also describes the uniquely-shaped vessel that the dish is cooked in. It’s comfort food at its most comfortable. Set the table with brightly coloured tea lights and enjoy the company of friends with this one-dish wonder.
Jo Seagar, a much-loved doyenne of the New Zealand food scene, has graciously allowed us to reproduce her recipe here. You can find out more about Jo and her much-lauded cooking school in Oxford, New Zealand at http://joseagar.com/
1 kg lean lamb, cut into bit sized cubes
3 Tbsp oil
1 large onion, roughly chopped
6 cloves garlic, crushed
1 tsp cinnamon
1 Tbsp fresh tarragon
2 tsp ground cumin
1 ½ cups water or chicken stock
1 cup fresh squeezed orange juice
1 tsp grated orange rind
15 pitted prunes
2 tbsp honey
Salt and freshly ground black pepper to taste
¼ cup almonds
¼ cup sesame seeds
¼ cup raisins
Heat the oil in a large frypan. Add lamb, onion and garlic and stir over medium heat for 3 – 4 minutes. Add the spices, herbs, water, orange juice and grated orange rind. Stir to mix well and pour into a large covered casserole dish. If you have a tagine – all the better.
Bake for 1 ½ hours at 160 degrees. Stir every now and then and add more water if the mixture becomes too thick or dry. Season to taste with salt and pepper. Add the honey, prunes and cook for a further 10 minutes or until the prunes are soft.
In a small frypan, with a touch of oil – gently toast the almonds and sesame seeds until golden brown. Be careful that they do not burn. Finally add the raisins for the last 30 seconds. Sprinkle over the meat mixture and serve with either rice or couscous.