Chimichurri sauce has a refreshing herbaceous flavor with a bit of heat from the jalapenos and garlic. Drink Pairings: Malbec or Cabernet Franc Ingredients Servings:… Read more »
Cam & Rachel McKelvie are the seventh generation to farm Pukemarama, an expansive farm on the lower end of New Zealand’s North Island. We interviewed… Read more »
Ready to take your tacos in a new direction? In this recipe spiced grass-fed beef is balanced with pickled daikon, salsa verde and salty salmon… Read more »
Douglas Duncan’s great great grandfather came to New Zealand from Scotland by boat in 1870. He landed at Wanganui on the coast of the North… Read more »
A sous vide water bath is a high-precision cooking method that cooks steaks and other cuts exactly to your desired level of doneness while keeping… Read more »
Grass-fed beef and mushrooms are a match made in heaven… especially when the beef is cooked sous vide and the mushrooms are porcinis & morels… Read more »
Delicious grass-fed flank steak marinated in Korean flavors, seared and thinly sliced, then stuffed into green crepes with quick pickles and Asian pear. A spicy,… Read more »
Dick Collett has been managing Greenfield Estate for over 20 years, running it for a family trust that purchased it in 1939. He strives to… Read more »
Golden & crispy on the outside, moist & tender on the inside, this fried brisket is the stuff dreams are made of. Ingredients Servings: 4+… Read more »
