GOOD BURGER

Raised on a farm her­self, Kathy Pater­son has just writ­ten a cook­book shar­ing the tastes of the Kiwi coun­try­side

Bay of Plenty Times - - Indulge December -

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:

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