Recipe: Mussels with ponzu dressing

Food styling by Bernadette Hogg. Props by Natalie Hoelen.

This simple, three-ingredient ponzu dressing teams well with the other Asian flavours in this tasty dish.

Peter Gordon's salmon sashimi salad

Salmon Sashimi, cucumber, tomato, ginger, almond and yoghurt.

Rather like a generous sashimi assembly, this refreshing dish works a treat after a bowl of miso soup or tomato gazpacho.

Coconut affogato with salted hazelnut praline

Salted hazelnut praline embellishes this easy dessert.

Crunchy praline with smooth coconut affogato.

Fish, lentil and witloof salad with saffron orange vinaigrette

Fish, lentil and witloof salad with saffron orange vinaigrette.

We grow beautiful, high-quality saffron in New Zealand – mostly in Hawke’s Bay and Central Otago. It’s a natural partner for both fish and orange, and works well with the earthy flavours of the lentils in this light meal.

Flat iron beef with spring onion and gochujang sauce

Add flare to this beef dish with kimchi.

Blending Korean and New Zealand livens up flat iron beef.

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