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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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This colourful Kiwi-style roast is perfect for your next family get together or dinner party!
2 Tbsp Mānuka honey
2 tsp dried horopito (or fresh)
2 tsp dried kawakawa (or fresh)
4 Tbsp salt
2 orange kūmara, peeled and chopped
200g new potatoes, halved
1 beetroot, peeled and chopped
Salad
2 green kiwifruit, peeled and sliced
2 gold kiwifruit, peeled and sliced
4 c baby rocket
2 Tbsp lemon juice
1 tsp Mānuka honey
1 tsp olive oil
Salt
Thank you to Basil and Lime for this beautiful recipe
2 Tbsp Mānuka honey
2 tsp dried horopito (or fresh)
2 tsp dried kawakawa (or fresh)
4 Tbsp salt
2 orange kūmara, peeled and chopped
200g new potatoes, halved
1 beetroot, peeled and chopped
Salad
2 green kiwifruit, peeled and sliced
2 gold kiwifruit, peeled and sliced
4 c baby rocket
2 Tbsp lemon juice
1 tsp Mānuka honey
1 tsp olive oil
Salt
Thank you to Basil and Lime for this beautiful recipe
Preheat the oven to 240C. Use paper towels to pat the pork dry, especially the skin.
In a small bowl, combine the honey, 1 tsp horopito, and 1 tsp kawakawa. Carefully coat the meat with the mixture, taking care not to get it on the skin. Place the meat in a large oven dish, skin-side up. Coat the skin with a little oil and a thick coating of salt.
Toss the kumara, potatoes, and beetroot with salt, olive oil, and remaining herbs. Arrange around the meat.
Roast for 20 mins, or until the skin has crackled.
Scrape the salt off the pork skin, reduce the heat to 180C and continue roasting for a further 90 mins, or until the meat has cooked through.
Whisk the lemon juice, honey, and olive oil together. Season with salt. Toss with the rocket and kiwifruit.
This colourful Kiwi-style roast is perfect for your next family get together or dinner party!
1.7kg boneless New Zealand pork shoulder
2 Tbsp Mānuka honey
2 tsp dried horopito (or fresh)
2 tsp dried kawakawa (or fresh)
4 Tbsp salt
2 orange kūmara, peeled and chopped
200g new potatoes, halved
1 beetroot, peeled and chopped
Salad
2 green kiwifruit, peeled and sliced
2 gold kiwifruit, peeled and sliced
4 c baby rocket
2 Tbsp lemon juice
1 tsp Mānuka honey
1 tsp olive oil
Salt
Thank you to Basil and Lime for this beautiful recipe
Preheat the oven to 240C. Use paper towels to pat the pork dry, especially the skin.
In a small bowl, combine the honey, 1 tsp horopito, and 1 tsp kawakawa. Carefully coat the meat with the mixture, taking care not to get it on the skin. Place the meat in a large oven dish, skin-side up. Coat the skin with a little oil and a thick coating of salt.
Toss the kumara, potatoes, and beetroot with salt, olive oil, and remaining herbs. Arrange around the meat.
Roast for 20 mins, or until the skin has crackled.
Scrape the salt off the pork skin, reduce the heat to 180C and continue roasting for a further 90 mins, or until the meat has cooked through.
Whisk the lemon juice, honey, and olive oil together. Season with salt. Toss with the rocket and kiwifruit.
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