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Whitestone Pear and Walnut Pizza
The secret to making your homemade pizza a little bit fancy is using two types of cheese. This recipe uses
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The Whitestone Cheese Roll Deluxe
Grated Airedale Cheese 1 Can of reduced cream (240g) 1 x Sachet Maggi Onion Soup Mix (30g) 1 x loaf
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Provenance Lamb
The Provenance Lamb Shoulder
The Provenance Lamb Shoulder By Chef Michael Coughlin Called the “Oyster shoulder” by Provenance, the shoulder cut is a wonderful cut
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Stuffed Provenance Lamb belly with apple and boysenberry juice
With gratitude to Lauraine Jacobs for the recipe, Liz Clarkson for the photography and Kate Arbuthnot for the styling. Ingredients
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Spiced terakihi on quinoa
Spiced fresh panfried terakihi on quinoa
Thanks to the super team of;  Lauraine Jacobs for the recipe; Liz Clarkson for photography and Kate Arbuthnot for styling…this
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Lamb Rack, Muhamara, Quinoa, Pinenut & Brassica Salad
Provenance Lamb Rack, Muhamara, Kiwi Quinoa, Pinoli Pinenut & Brassica Salad
Thanks to Maincourse Cookery School for this recipe featuring award-winning NZ food. Ingredients: 2 French Trim Provenance Lamb Racks 4
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Pastrami and Kimchi Potato Hash
Pastrami and Kimchi Potato Hash By Farro We love this recipe by Farro, especially because it features one of our
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Lauraine Jacobs’ Summer Tart
250g pre-rolled flaky puff pastry 1 small to medium fennel bulb 2 tbsp butter 100g tasty cheddar cheese 500g vine-ripened
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Lamb and Sauerkraut Salad by Lauraine Jacobs
Lamb and Sauerkraut Salad Lauraine Jacobs, author of Always Delicious, has shared this outstanding recipe inspired by Homegrown Farm Fresh Meat‘s 2018
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