Raised on a farm herself, Kathy Paterson has just written a cookbook sharing the tastes of the Kiwi countryside
With beef and lamb a mainstay of the New Zealand dining table, Beef + Lamb New Zealand Inc and cook and food writer Kathy Paterson figured it was high time there was a cookbook dedicated to the subject. The result is Meat & Three ,a stunning cookbook that celebrates the food we eat and the land where we live with a feast of seasonal dishes accompanied by profiles of some of our most stunning and iconic farms.
Paterson grew up on a beef and sheep farm in the Wairarapa and has a deep respect for the farmers who produce such highquality beef and lamb products in this country.
She and photographer Tam West wanted to honour the farmers who are the backbone of the New Zealand beef and lamb industry, so they headed out into heartland New Zealand to capture a spectacular variety of rural landscapes and the farmers at work. Each station featured has been in the same family for at least three generations, with two now being worked by fifth and sixthgeneration farmers. The stories of these heritage stations reveal an incredible legacy of hard work and commitment.
Following is a recipe from the book: