This year, we wanted to find 10 deserving Kiwis and make their Christmas Day that little bit more special. We asked our readers of mEAT Magazine and our followers on social media to nominate well-deserving Kiwis to receive a Christmas hamper with ingredients for one of our hero Christmas recipes.
With lamb being my red meat of choice, the decision was easy when I had to cook for our office challenge. When tasked with the job of cooking with a cut I had never used before, there were only a handful of lamb cuts to choose from and I settled on lamb neck. The hardest bit was tracking it down at my local supermark
The challenge was set. I accepted. To go explore and experiment with a meat cut I had never been brave enough to cook before. I went to the supermarket cabinet with no cut in mind, but was open to try any that were unfamiliar to me. After perusing the sea of neatly packaged meat trays, my eyes settled on oxtail. With
When given the challenge to cook with a meat cut I had never used before, my mind immediately went into overdrive. What on earth would I choose? I have never been overly adventurous when it comes to cooking with different cuts, sticking to my favourites, such as rump or sirloin steak, so there would be plenty to choo
Although I often have grand ideas for cooking amazing weekend meals where I spend a good chunk of the afternoon in the kitchen, life gets in the way and often it doesnít come to fruition.
When I received the email about the Beef + Lamb team challenge; to cook with a beef or lamb cut I hadnít cooked before, my mind instantly went into overdrive going through the various cuts (I even checked out the meat cuts page on recipes.co.nz) as I searched for one I hadnít attempted before. In the end I settled on
Our team felt it pretty timely to take up a challenge next week; Iím unsure if thatís due to the chilly weather and needing something to cheer us up or whether it was the fact weíve all been obsessing over our newest lot of recipes (featured in the next mEAT Mag, due out September 1st). Whatever prompted us, weíre pr
The cold weather thatís been consuming Auckland over the past week had me craving some heartier meals over the weekend. And with a few recipes air marked in the last few issues of mEAT magazines I knew this was the perfect time to give them a go. After the crystal clear blue skies we experienced on Saturday, I though
Cooking for a crowd of hungry males has been my challenge for the last few weekends as everyone seems to gravitate to my kitchen looking for a protein kick to fill them up before heading off to watch the big rugby games. Lucky for me mEAT Magazine came to the rescue along with my trusty slow cooker which has taken al
Are you someone who is often daunted by trying a new recipe?† Is it an unfamiliar ingredient, or a beautiful photo that looks like the dish has been served in a fine dining restaurant?† Perhaps itís the fact youíre a creature of habit and stick with what you know, and cook what is guaranteed to be eaten by those you
It's true that most people have a handful of trusted recipes that they make across the week; dishes that although may not inspire or wow, are family favourites and deliver on what they promise. For me, there's one ultimate meal that ticks every box. But I wouldn't describe it as standard in any regard. Somehow I mana
As I pulled out a defrosted pack of beef schnitzel a few†days ago, my auto pilot switched on and told me to pan fry it crumbed for dinner. Itís what I usually do with schnitzel as itís a familiar meal that everyone in my family enjoys. It also brings back childhood memories of both my Nana and my mum cooking it at le
Since turning our familyís lifestyle on its head recently, and moving to a slower-paced region down country, Iíve had more time to reflect on what really matters day to day. Yesterdayís Motherís Day was a reminder how much value is placed on me, as a mum of two boys, and how to enjoy and appreciate the little things.
At the beginning of every winter, the same thing happens in my household. I dust off a multitude of cookbooks, set my laptop up with our website on one side of the screen and a shopping list on the other and I go a tad crazy planning all the slow cook recipes I want to try over the cooler season. And last week, as I