Cooked in our own kitchen three times a week for Queenstown, Wanaka & Cromwell
A preview of the delicious meals we're preparing for the next two weeks
Tender chicken breast and crisp locally sourced pancetta folded through spaghetti in a silky butter parmesan Alfredo, with earthy sauteed mushrooms and sweet peas. Rich, comforting and generously indulgent
Beef chuck, slow-braised until tender then finished hard in a glossy black bean and miso sauce - real umami - with crisp green capsicum. Served with proper basmati egg fried rice. Takeaway night, done right.
Mojo pulled pork shoulder, slow-braised in orange, lime, garlic, oregano and cumin, served over fragrant black bean rice with crisp gherkins, a streak of wholegrain mustard and melted Swiss-style cheese. Finished with a squeeze of fresh lime-garlic mojo and coriander - all the flavours of a Cuban sandwich in a bowl.
Juicy boneless chicken thigh marinated overnight in a spiced yoghurt blend of eleven herbs and spices, then baked at high heat until golden with sticky, charred edges. Served with a creamy ranch potato salad with sweetcorn, celery, spring onion, gherkin, fresh dill and chives, baby spinach and a little crisp pancetta. The whole dish is eaten cold, straight from the fridge - or microwave the chicken for 30 seconds to 1 minute if you prefer it warm.
Chicken thigh marinated overnight in a warm, spice-laden jerk rub - allspice, thyme, ginger, cinnamon and lime - then grilled hard for real char and smoky depth. Piled over fragrant coconut basmati rice and kidney beans, with a warm slaw of carrot, cabbage and spring onion and a sharp pineapple-lime salsa that cuts straight through the richness. An island cookout on a plate.
Tender pulled pork shoulder in a generous, smoky tamari-honey BBQ sauce, served with a charred corn, kumara and black bean salad, a crisp apple-fennel-cabbage slaw, a bright coconut-lime crema, pickled red onion and toasted pepitas - light and fresh.
The classic Friday night chicken curry, done properly. Tender baked chicken breast and charred onion folded through a glossy, golden curry sauce built on real curry powder, a whisper of five spice and a touch of sweetness, served with soft egg fried rice and a scatter of spring onion and toasted sesame seeds. Takeaway shop nostalgia, made with real food.
Slow simmered beef chilli with kidney beans, smoky paprika and cumin, piled onto a whole baked potato and finished with melting aged cheddar and a dollop of sour cream. Hearty, warming, real food comfort.
Slow-simmered beef and pork ragu layered with silky white sauce, tender pasta sheets and melted mozzarella and parmesan, baked golden and served with a fresh side salad of mixed leaves, cherry tomato and cucumber in a balsamic dressing.
Tender chicken thigh, marinated in yoghurt and warming spice, simmered low in a rich tomato, butter and cream sauce until silky. Served over fragrant basmati rice. A true North Indian classic, done properly.
Yoghurt-marinated chicken thigh and a vibrant mix of carrot, peas, cauliflower and capsicum, folded through saffron-scented basmati rice glossed with butter and deeply caramelised onion. Served with a cooling cucumber-mint raita, toasted almonds and crispy onion for crunch. A proper vegetable-forward biryani, finished the way it should be.
Beef and pork mince meatballs, seared then simmered gently in a classic tomato and basil sauce until tender, served over spaghetti with shaved parmesan. Simple, proper, done right.
Beef chuck slow-braised for hours in a fragrant coconut and spice paste - lemongrass, turmeric, ginger and warming cinnamon - until it falls apart. Served with jasmine rice with sharp, crunchy pickled carrot and radish to cut straight through the richness.
Chicken breast in a silky white wine and tarragon sauce with leek, mushroom and a touch of dijon, spooned over buttery mashed potato. A gentle, herby French classic for cold nights.
Tender cannelloni filled with spinach and smooth, tangy cream cheese, layered with juicy chicken and blanketed in a silky lemon bechamel, baked until golden and bubbling and finished with fresh parsley.
Slow braised chuck beef in a rich double peppercorn sauce - brined green peppercorns for brightness, cracked black for warmth, finished with a touch of cream. Served over jasmine rice folded through golden confit garlic, with lemon dressed winter greens tossed in sizzling tallow.
Wok-seared chicken thigh strips tossed through a loosened, silky peanut satay sauce that coats every strand of egg noodle, with carrot, cabbage and beansprouts - a proper takeaway-size classic done the RFK way. Finished with crushed peanuts, fresh chilli, lime and coriander for a bright, punchy edge.
Slow-simmered New Zealand beef in a rich, savoury gravy with garden peas and carrot, crowned with buttery moulied mash and a golden cheddar gratin. Proper comfort, done right.
Beef chuck slow-braised in white wine and thyme until it shreds at the touch of a fork, folded through a creamy parmesan risotto brightened with lemon zest and juice. Sweet spring peas, tender asparagus and fresh mint and parsley keep it light, fresh and green.
Tender chicken thigh folded through a silky, slow-cooked spinach sauce of golden onion, ginger, tomato and warm ground spices, finished with fenugreek and a swirl of cream, served over fluffy basmati rice with fresh coriander.