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Category Archives: Lunch
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Rogan Josh Poached Turkey with Egg, Curried Potatoes and Cucumber Herb Salad

Rogan Josh is typically a medium to hot type of Indian curry distinguished by its thick tomato heavy, reddish sauce and tender meat, usually lamb. This Kashmiri dish, believed to have originated in Persia before making its way to Kashmir and then…

Pork and Duck Brandy Terrine with Pistachios, Cranberries, and Prosciutto, served with Relish and Vinegret.

A terrine is a chunky meat, seafood or vegetable dish originating in France, incorporating herbs, and/or spices and packed in a loaf shaped mould (also called a terrine) and cooked in a water bath before being cooled, aged for a…

Harissa Spiced Goat Moussaka

Harissa recipes vary between Middle Eastern and African countries and regions, but a standard version includes a spicy and fragrant blend of hot chile peppers (which are sometimes smoked), garlic, and spices, like cumin, coriander, caraway and mint. It is traditionally…

Lamb Cutlets with Vindaloo Curry Sauce, Roast Pumpkin, Almonds and Fennel Seeds

Vindaloo is a dish derived from Vinegar, Ginger, Sugar and Spices. Portuguese in origin it was adapted  over their 400 year rule in the South west of India around Goa with the use of Tamarind, cinnamon and cardamon as a…

Goat Kacchi Biryani with Roasted Cashews

Biryani, briyani or biriyani is a South Asian Basmati rice dish with its origins in India. Meat and spices flavour the rice, giving it a heady aroma and rich taste from, but not limited to, mint, coriander, fried onions, and…

Aubergine & Roast Beef Jalfrezi with Cauliflower Rice

Jalfrezi is a relatively quick dry curry which roughly translates to “pungently spicy stir-fry”. Originating in and around the formerly named Calcutta this dish was believed to have come about as a result of the British getting homesick for their…

Pork Poudre de Colombo

Poudre de Colombo is a curry powder that originates in the French West Indies but reflects the flavours of Sri Lanka without the heat. After the Sri Lankan’s moved to the West Indies to work in the plantations the local…

Mauritius Massa Rougaille Crevette

Just like this delicious dish, Mauritius itself is a melting pot of cultures and cuisines from India, Africa, Malaga, Chinese and of course France. Although part of Africa, the ties with France and Great Britain show through and this Rougaille…

Japanese Spiced Pork with Hot and Cold Salads

Shichimi Chilli Pepper is our take on the Japanese seven spice called Togarashi. Typically a hot chilli blend with citrus elements it pairs well with pork, of which the Japanese are currently one of the biggest consumers worldwide per head…

Brazilian Chicken with Olives, Beans and Rice

Tempero Baiano is a Brazilian Spice blend that is complex, distinctive and versatile and is used to season chicken, fish, soups, stews and vegetables. Many European nations including Portugal, Spain, Netherlands and France at one point colonised a portion of…

Goda Ki Si Min

About 85 million years ago New Zealand decided to break away from the neighbourhood that included parts of South East Asia but in the 1960’s some of those countries it left behind came flooding back into Kiwi Kitchens as a…

Vindaloo Spiced Sesame coated Prawn Balls with Naan and Cucumber Raita

Remember the sixties and seventies when our sci-fi shows morphed into colour and the new exotic takeaway was Indian? Well "Danger Will Robinson! Danger!" because we've now effectively coloured up a plate of Vindaloo by using it as the basis…

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