With spring finally here and a wet and cold winter behind us we couldn't be more excited to bring you our very first edition of the spring mEAT magazine. With the ever growing popularity of this publication, we have increased the number of issues from three to four per year to match the seasons and the demand. Makes sense right?
As well as longer days and warmer temperatures, a Kiwi spring brings us an array of delicious produce. In this issue, we have paired these vibrant vegetables with Quality Mark New Zealand beef and lamb to deliver eight recipes packed full of flavour.
If you are short on time, try our Beef Skewers with Asian Slaw on page 6. On the table in under 30 minutes, these skewers are flavoursome and perfect for the impending warmer evenings. Our Kiwi Lamb Cutlets on page 7 are another quick, no fuss recipe with a citrus twist sure to satisfy any appetite.
Mince is one of the most popular and versatile cuts, and a staple in most kitchens. So with this in mind we have included two mince recipes in this issue to kick start your inspiration. Our On Top of Spaghetti on page 10 is an uncomplicated and nourishing meal, that the kids will love. Our cover recipe - Mexican-Style Mince on page 11 is great served with just about anything. Perfect for when you want a relaxed meal or just feel like something that tastes amazing.
We hope you enjoy the recipes in this issue as much as we do. Happy cooking.
The team at Beef + Lamb New Zealand