NZ Life & Leisure - - Taste -

For af­ter­noon tea, spread scones with Manaaki Kawakawa Jelly and a dol­lop of freshly whipped cream.

For an an­tipasto plat­ter, team Manaaki Kamokamo Pickle with cured meats, kawakawa jelly with a favourite cheese or two, and Manaaki Horo­pito & Lemon Sauce with kaimoana.

Layer finely sliced rare roast beef, smoked ched­dar and the kamokamo pickle on warm toasted cia­batta with pep­pery rocket.

Take a favourite cracker and add kawakawa jelly with blue cheese, semidried figs and candied wal­nuts.

For a meal, serve oven-roasted brown-sugar and sea-salt salmon fil­let with wa­ter­cress, sticky bal­samic glaze and the horo­pito and lemon sauce.

Serve slow- cooked rare roast beef with wa­ter­cress and horse­rad­ish, fin­ished with horo­pito and lemon sauce.

Slow- cook a shoul­der of pork in a braise of kawakawa jelly, hoisin sauce, bal­samic vine­gar, chopped gar­lic and sliced onion un­til the meat is fall­ing apart. Serve in slider buns with Asian coleslaw.

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