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ISSUE 23     


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Christmas, for many, evokes memories of delicious meals shared amongst family and friends and no doubt, we're all looking forward to what awaits this festive season. However, we know that preparing food during this time can often be stressful too. So, we’re bringing you our very first Christmas edition of mEAT to help take the guess work out of your Christmas day menu this year.  

Three quick and easy to prepare canapés on page 6, make for the perfect starters on Christmas Day, or for any social gatherings during the festive season. And as for the main event, Christmas dinner often leaves many Kiwis in a spin as they try to balance the perfect combination of Christmas influence with  the Kiwi summer. We know everybody has their favourites, be it beef or lamb, oven cooked or barbecue. So we decided to do both; Barbecued Eye Fillet with Carrots, Eggplant & Israeli Couscous Salad on page 8, or a Summer Leg of Lamb on page 11. Both dishes not only look amazing, but they taste it too, and if there are any leftovers, turn to page 12 to see how to use leftover meat in delicious sandwiches for the following days. 

We hope the recipes in this issue make the special time spent with family and friends this festive season better than ever. Wishing you and your family a very merry Christmas and happy New Year.

The team at  Beef + Lamb New Zealand

Kathy Paterson-38KATHY PATERSON

mEAT Magazine Recipe Writer 

Winner 2013 New Zealand Guild of Food Writers Culinary Quill for recipe writing, Kathy is a regular contributor to Bite Magazine (NZ Herald). Kathy recipe tests, writes and does the food styling for cookbooks produced by book publishers such as NZ Rugby Kitchen, The Food Truck Cookbook No 2 and The Great Australian Bake Off.

Kathy also contributes to recipe development and styling of commercial products for packaging, printed material and social media.
 

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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0800 733 466

enquiries@beeflambnz.co.nz

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