Our Head Chef Alastair Wilson has prepared a delicious selection for your lockdown enjoyment, Asian-Style Wild venison Ribs. These flavorsome ribs are incredibly simple to prepare and are sure to melt in your mouth.
Read MoreJoin us as Head Chef Alastair Wilson brings to life this delicious kiwi staple. This recipe can be achieved using a deep fryer or a cast iron pot. Cooking with oil can be dangerous, therefore we advise against using a pot if you are unfamiliar with this method.
Read MoreThe change in seasons brings new inspiration to our dishes as the cold weather sets in. Join us as Head Chef, Alastair Wilson, walks us through this classic slow roasted lamb recipe with an autumn variation. Utilising Te Mana Lamb sourced from the Minaret Station farm, this dish is the perfect rendition of our paddock to plate program.
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