John Acland’s family immigrated to New Zealand from the south of England in 1854, settling Mt. Peel and starting a farm there. Mt. Peel’s 12,000… Read more »
A tasty, light appetizer: beef skewers with a lime, garlic, chile dipping sauce that is tangy with a little heat. Drink Pairing: Riesling Wine Ingredients… Read more »
Jarred oil-poached tomatoes make an excellent base for wet rubs. Blended with spices they produce an easy, deliciously savory crust for roasts. This slow-roast, then… Read more »
Ceri Lewis manages the beautiful farm at Mount Linton Station, producing some of New Zealand’s finest Angus beef in a truly idyllic setting. We interviewed… Read more »
This simple marinade adds a tart-sweet flavor that really enhances steaks. We used it with a flank steak, but it will work well with almost… Read more »
Korean rice bowls (aka Bibimbap) served with spicy, savory, sweet toppings like marinated grass-fed ribeye, blanched bean sprouts, sautéed mushrooms and fried eggs. Delicious! Drink… Read more »
This simple short rib sandwich builds upon the rich flavors of this braised grass-fed short ribs recipe with caramelized onions and tangy tsatsiki sauce. You… Read more »
Chile powder can be earthy, fruity, hot or any combination of the three. The powder you choose will heavily influence the finished character of this… Read more »
Les & Louise Keeper raise Angus, Hereford, Charolais & Limousin cattle at Coutts Island just outside Christchurch on New Zealand’s South Island. Their farm is… Read more »
