Our Food

New Zealand’s finest lamb has primarily been focused on the tables of the world. Marc and Jess Hamilton of Leelands Lamb are changing that. From their Southland base, the couple hand-cut, age and dispatch the export-grade lamb straight to Kiwi home kitchens.

Apart from the uncharacteristic urge to clean windows, Spring makes Jo Cribb feel like she is coming out of hibernation and searching for adventure. Naturally, those adventures should involve wine.

Serve with a bowl of fresh raspberries and softly whipped cream.

Divine way to finish a birthday or anniversary lunch.

The lamb and sauce can be cooked in advance and reheated.

You’ll need to begin this recipe a day ahead. Be sure to use white pepper in the terrine – it gives a little extra kick to the flavour.

Blanching green vegetables this way is a fabulous way of keeping their bright green colour, and they can be kept in the fridge for up to 3 days in advance before finishing the dish prior to serving. 

With just a handful of ingredients, this beetroot salad will be one you return to often.

Creamy chicken and pesto pie topped with mashed potato and cheese and baked until golden-brown and bubbly.

The Perfect Accessory

Just like accessories are the comforting, classy finish for an outfit, dessert and port style wines provide the same to an amazing winter meal. Jo Cribb inspires our tipples of the season with picks that are full of personality, grabbing your attention and remaining memorable.

A True Taste of Central Otago

In the back blocks behind Earnscleugh Castle, amongst the schist and thyme, is a group of kindred friends who have created an award winning Gin and Vodka inspired by the land they call home.

This free-form tart is designed to be generous, forgiving and deeply satisfying, the kind of bake that looks beautiful precisely because it isn’t perfect. A flaky wholegrain spelt pastry cradles soft almond frangipane, ripe late summer/early autumn pears and pockets of sharp berry chia jam, all brought together in loose, rustic folds.

This autumn, Jo Cribb is inspiring us to take our cue from nature. Just like grapes storing starch for winter dormancy, let’s fill our tables and tummies with harvest produce, matched, of course, with delicious wine.

The natural sweetness of autumn grapes makes them the perfect pairing for these smoky, herb-kissed pork chops. If you have the chance, cooking over fire adds a beautiful depth of flavour and connects you to the elements, golden hour light, the crackle of wood and that primal DNA that thrives outdoors. It’s a moment to reset, breathe and sync with nature’s rhythms.

This is a dish designed for sharing. It improves with time, fills the house with the kind of aroma that signals comfort and abundance, and pairs perfectly with simple accompaniments like rice, couscous or flatbreads.

Recipe & styling Amber Rose, Photo Greta Kenyon

Roasted Baby Vegetables with Turmeric & Preserved Lemon Hummus

Sweet, earthy, baby vegetables, roasted until just tender and lightly caramelised, served with a vibrant turmeric and preserved lemon hummus. This is a simple, nourishing plate that works beautifully as a shared dish or a generous side.

Strawberry & Rhubarb Eton Mess

A crunchy outer shell, a soft chewy inside with lovely caramel notes; carefully broken into pieces and layered with cream and a strawberry and rhubarb compote, it is a deliciously decadent dessert.

Pan Fried Fish with Whipped Cannellini Beans & Purple Asparagus

A simple yet elegant and utterly delicious dish; served alongside crisp, sweet Mangaweka Asparagus, it is guaranteed to impress!

Rump Steak Tacos with Charred Corn & Chipotle Mayo

Nothing says summer quite like charred corn for a lovely smoky flavour. Piled into a corn taco with crunchy cabbage, juicy rump steak and generous dollops of chipotle mayo, this is an all-round crowd pleaser.

Green Chicken Rice Paper Rolls

These not only look pretty on a plate, they pack a serious flavour punch and will have you fighting over the last morsels.

Roasted Tomato Bruschetta

What better thing to do with a glut of ripe red tomatoes than slowly roast them and pile them atop a good slice of sourdough spread generously with herby ricotta. Best shared with a cool drink and good company.

Extending the Olive Branch

Escaping the corporate life, Toby Green is sharing the food he fell in love with as a trainee accountant with the country.

From Farm to Freezer

Looking at the project years ago, South Island farmer Wayne Cameron knew it wasn’t the right time to bring his dream of beef bites to life. Revisiting the idea after Covid, timing aligned and after a whirlwind year in 2025, Little Ardroy Beef Bites have now hit the shelves to fill a gap in the mock takeaway market.

Across New Zealand the Lumina, and Headwaters farming community is more than just a group of producers – they are passionate ambassadors of a truly exceptional product.

As frosts give way to warmed soils, Jo Cribb inspires us to reach for zingy fresh wines that mirror spring’s freshness and sense of renewal.

This vibrant salad in a jar is a flavour-packed, plant-based lunch upgrade, with crispy marinated tofu, crunchy veg, herbs, noodles and a zesty tamari-lime dressing layered to-go. Just shake and enjoy!

This smoky chorizo & black olive tart is rustic perfection. Buttery wholemeal pastry packed with melty cheese, crispy chorizo, and herby goodness. Topped with zingy rocket and baked golden, it’s your next crowd-pleasing weekend bake.

Smoky, spicy, and seriously satisfying. These roasted red pepper, avo & pickled onion egg wraps are a low-carb, high-flavour lunch win. Made with a fluffy egg base, hot sauce mayo, and tangy lime onions, they’re perfect for prepping ahead or impressing friends.

Crunchy, chewy, and just the right amount of sweet, these nutty oat bars are the ultimate homemade snack. Packed with seeds, honey, and a drizzle of dark chocolate, and ready in under 30 minutes!

Elevate your salad game with this vibrant Lumina lamb dish. Juicy backstrap, ribbons of carrot, creamy hummus, and a zesty dressing all on one show-stopping platter. Fresh, flavour-packed, and ready in under an hour.