Our Whānau Kitchen

Ingredient (TX): Meat

  • Cartouche

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    Matthew Sullivan
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    A cartouche might sound fancy, but it’s actually a simple kitchen trick. It’s just a circle of baking paper, cut to fit your dish, and placed right on top of the food as it cooks.

  • Sukiyaki

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    by

    Matthew Sullivan
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    This sukiyaki comes from a single typed page sent home in 1974 to the mothers of Room 9 at Highbury Primary School. It was written for electric frypans, scaled for children, and annotated with practical advice about where bamboo shoots might be found. The dish was part of a Japanese meal prepared at school after…

  • Venison and Lentil Ragout

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    Matthew Sullivan
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    A slow-cooked ragout of venison sausages, lentils and kumara, gently sharpened with lemon and rosemary. The kind of winter bowl that looks after itself all afternoon and rewards you with something deep, generous, and quietly comforting.

  • Pork and Cider Stew

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    Matthew Sullivan
    in

    This is one of my favourite dish for cold winter nights. A slow-cooked stew of pork, mushrooms, garlic, apples and woody spices. It’s full of umami and fills the kitchen with a wonderfully nurturing and warming smell.