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Tuscan Marinated Skirt Steak with Roasted Potatoes

Tuscan Marinated Skirt Steak with Roasted Potatoes. One of the most flavoursome cuts of beef, skirt steak will become a […]

Curing and preserving with salt

The ancient practise of curing and preserving with salt not only increases the shelf life of meats, it’s also a delicious cooking technique.

Pork and Apple Cider Bake with Polenta Dumplings

Pork and Apple Cider Bake with Polenta Dumplings. Pork and apple cider work beautifully together in this slow-baked dish, accompanied with […]

Five ways to cook Polenta this Autumn

No longer regarded as the food of paupers, polenta is making a comeback in the kitchen! Here are our favourite recipes for Autumn using polenta.

The Bettertarian approach to food

A new food philosophy offers a simpler way of eating to feel better about the impact food has on your health and the planet.

Could cooking meat be a dementia risk?

New research has us asking if the chemicals released when browning meat could increase our risk of dementia.

Barbecued Lamb Cutlets with Tzatziki

Apollo’s Jonathan Barthelmess shares his lamb recipe from the Starlight Children’s Foundation’s ‘Dinnertime! Cookbook’.

Barbecued Ham Sliders

Barbecued Ham Sliders. Take advantage of the wonderful leg hams available this season with these yummy BBQ sliders! Serves 6 12 […]

Ben O’Donoghue’s BBQ Tips

TV chef and author Ben O’Donoghue shares his top BBQ secrets, from preparation to condiments and a crowd-winning BBQ dessert.

Beef Pot-Au-Feu

A celebrated family dish in France, Beef Pot-Au-Feu is a light beef stew brimming with French flavours.

Dukkah-Spiced Venison Steaks

Silver Fern Farms Venison has a distinctive taste and tenderness that translates to a deliciously healthy meal – an enticing combination of flavour and leanness.

Habanero Salt Scotch Fillet Steaks with Jalapeno Salad

Habanero Salt Scotch Fillet Steaks with Jalapeno Salad. Habanero chillies add a great kick to these tender scotch fillet steaks, […]

World’s First In-Vitro Burger

A slice of history – the world’s first test-tube burger, made from lab-grown meat, is cooked and eaten in London.

Joanne’s Favourite Lamb

Stuff lamb loin fillets with a tasty combination of creamy blue cheese and dates before sprinkling with this honey walnut sauce.

Nic Watt’s Japanese Roast Lamb Leg Marinated in Hot Pepper

Japanese Roast Lamb Leg Marinated in Hot Pepper recipe by world-renowned chef Nic Watt of MASU.

Sara Coop’s Marinated Lamb Rumps

Sara Coop’s marinated Silver Fern Farms Lamb Rumps are a taste sensation, due in no small part to the tender perfection of the cut.

Venison Meatballs with Orange Glaze

RECIPE: Venison Meatballs with Orange Glaze. Brought to you by MiNDFOOD and Silver Fern Farms.

Persian Slow-Cooked Venison with Rhubarb

RECIPE: Persian Slow-Cooked Venison with Rhubarb Serves 4 1 pack Silver Fern Farms Venison Diced (500g) 1 tablespoon olive oil […]

This month’s Silver Fern Farmers: Tim and Sara Coop

Watch MiNDFOOD’s food director Michelle McHugh and Silver Fern Farmer Sara Coop cook with Silver Fern Farms Lamb at the Coops’ Banks Peninsula farm.

Miso Chicken Bake

Infuse your next chicken bake with the sweet and salty flavours of Japanese Miso. Serve with shitake mushrooms and rice.

Fillet Steak with Cauliflower Puree and Salad

Jazz up your scotch fillet steaks by serving it on this velvety cauliflower puree with a tasty salad of chickpeas and chorizo.

Pulled Pork and Apple Slaw Sliders

RECIPE: The Swine: Pulled Pork and Apple Slaw Sliders. Brought to you by MiNDFOOD. Sliders are one of the most […]

Merino Country

The word merino is often associated with wool, but now New Zealand farmers are  putting a new spin on this well-known breed of sheep – as a top-quality meat.

Cooking with Silver Fern Farms Venison

Watch MiNDFOOD’s food director Michelle McHugh and Silver Fern Farm’s Jill Jardine cook with Silver Fern Farms Venison in Jill’s Remarkable Station kitchen.

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