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.

Restaurant reviews

Issue 158, April 2013/May 2013

by Cuisine | Cuisine issue #158 | Wednesday, 24 April, 2013
See our current issue for full reviews of these restaurants:

Northland

The Pear Tree

Auckland
Cable Bay Vineyards
The Oyster Inn
Toto

Wellington
Boulcott Street Bistro
Waimea

Christchurch
Chillingworth Road

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