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Wild Mushrooms with Dukkah and Parsnip Skordalia

Mixed wild mushrooms are a real treat! However you can still make this recipe without them, substituting in a mix of button, Swiss brown or Portobello. Just cook for a little longer as these will have more moisture than a wild medley.

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Portobellos with Ricotta and Macadamia Stuffing

Ever tried stuffing a 'shroom? Well, we've got the recipe for you! Using large Portobello mushrooms for a strong flavour. Delicious as a fancy brunch or their size and richness makes them perfect for dinner, paired with a garden salad.

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IN SEASON ASPARAGUS

Asparagus – the epitome of spring! Fresh, green, crispy and crunchy. The asparagus season is a short one, being only available in New Zealand from September – December. Make the most of the asparagus season and get the BBQ fired up for some of our simple and delicious recipes this month!

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Introducing our friend, (Aspara)-Gus!

Our Classic and Veggie foodies will be having dinner with Gus next week, (Aspara)-Gus that is! Gus loves the warm spring weather, being rubbed with olive oil and especially enjoys sitting under the grill of the BBQ until he’s got a sun-kissed glow. He’s the tall, sharp veggie of the moment who’s only in town until December, so be sure to make the most of your dinner date with Gus as his time with us is short.

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