Recipe of the day

Lamb cutlets, minted pea purée, ribbons of parsnip & carrotLamb cutlets, minted pea purée, ribbons of parsnip & carrotThere's no need for sauce with the fresh minty flavour of the purée. If you prefer you can add a little stock to the purée to make it softer and more moist.

Travel

Argentina: simply red

Argentina: simply red

Fiona Smith discovers that good steak and red wine flow in Argentina's veins.

→ Read more
Dunedin: pride of the south

Dunedin: pride of the south

Sarah Wall discovers there's a lot to love about Dunedin.

→ Read more

SEARCH CUISINE BEST RESTAURANTS

Connect with cuisine

Visit Cuisine Magazine's profile on Pinterest.