Last week Ray McVinnie wrote how good dinner parties are more a matter of being a great shopper than a great cook, and even though Geoff Scott is one of our greatest cooks he's reinforcing this message with a trio of recipes inspired by some of the products he judged in last year's Massey New Zealand Food Awards.
Over the Moon Buffalo & Cow Blue cheese gives this blue cheese tart a special touch. Chilli and lemongrass lamb uses Silere Alpine Original Merino oyster shoulder - one of the best cuts of lamb for slow cooking. Divine Te Mata fig jam is incorporated in to ricotta fritters with more served alongside.
Yes I do know the budget doesn't lend itself to a fridge full of such ingredients every day but, for those occasions when you want to impress, it's worth spending the extra money on award-winning New Zealand produce. Look for NZ Food Awards stickers on produce in stores - they are on there for good reason. And don't waste your precious time stressing over turning that sow's ear in to a succulent, melt-in-your-mouth braise, buy a piece of New Zealand's free-range, antibiotic free, happy pork and be assured it is going to be amazing.
