Category: Recipes

Homemade Meatballs, Napoli Sauce and Fresh Pasta by Sean Connolly

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Award winning celebrity chef Sean Connolly shares one of his favourite family dishes and shows Stacey some tasty tips to making Homemade Meatballs, Napoli Sauce and Fresh Pasta.seanconnolly.co.nzThe Grillfacebook.com/sean.connolly

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Banana & Coconut Cake and Mini Corn Fritters by Kelly Gibney

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Kelly Gibney, a freelance food writer, stylist, photographer and mum shows Stacey some clever tips and ideas for kids school lunches and makes a healthy Banana & Coconut Cake (gluten,...

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Rewana Bread and Kaimoana Tiu by Paddy Griffiths

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Paddy Griffiths from Ringawera Bakery has a passion for using fresh, organic, free-range ingredients and shows Stacey how to make Rewana Bread and Kaimoana Tiu.ringawera.com

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Lamb Shank with Mint Peas & Mash and Passionfruit Pearls with Ice Cream by Rex Morgan

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Award Winning Chef Rex Morgan shows Stacey how to make Slow Cooked Lamb Shank with Minted Peas & Mash and a delicious dessert of Passionfruit Pearls with Berry Yoghurt Ice...

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Roast Chicken and Veges and Chicken Katsu with Rice by Jane Rangiwahia

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Jane Rangiwahia takes on the challenge of teaching Stacey’s teenage nephew, Taiwere Morrison, how to cook two simple family meals; Roast Chicken and Veges and tasty Chicken Katsu with Rice...

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Grilled Salmon with Foraged Pesto and Coconut Cream Ice Cream by Nicola Kawana

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Kiwi Actor and Horticulturalist, Nicola Kawana joins Stacey to make Grilled Salmon with Foraged Pesto and Coconut Kumara Chips, and for dessert a Coconut Cream Ice Cream with Walnuts, Dates...

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Focaccia Bread and Lamb Loin Pepperonata by Mike Shatura

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Head Chef, Mike Shatura of the award winning restaurant The Grove, is making a delicious Focaccia Bread and creating Lamb Loin Pepperonata with Watercress.thegroverestaurant.co.nz

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Turkish Sarma with Zatzekeh and Salad by Samim Ozyurteri

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Samim Ozyurteri of Taksim’s Turkish Kitchen and Bar shows how to make traditional Turkish Sarma with Roasted Eggplant Zatzekeh and Salad food.taksim.co.nz

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Pheasant Liver Parfait and Pork Hock Rillettes by Darius Lolaiy

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Head Chef and owner of Cazador Restaurant, Dariush Lolaiy creates two tasty dishes; Pheasant Liver Parfait with Red Onion Marmalade and Brioche, and Pork Hock Rillettes with Gherkins, Mustard and...

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Ika Tunutunu and Sponge Cake by Aaron and Heather Freeman

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Aaron and Heather Freeman create a feast to share with Pacific inspired Ika Tunutunu - Whole Baked Snapper stuffed with Coconut, and a Sponge Cake with grilled Pineapple and Vanilla...

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