Wild Country Cranberry Orange & Port Sauce Smoked chicken breast, thin slices of red onion & brie cheese Confit of duck shredded & pizza blend cheese. Roast pork belly & Gouda cheese. Wild Country Roast Tomato & Cumin Chutney Smoked chicken breast, grated Mozzarella Flaked hot Smoked salmon & pizza blend cheese Prawn, red onion & pizza blend cheese. Shredded roast lamb &...

A tip is to make the dough a day before you want to use it and store in the fridge once it's doubled in size, punch it down and store. Can be divided into 4, wrapped in cling film and frozen until ready to use as well. 4 tsp dried yeast450g plain flour1 tsp sugar1 tsp salt4 Tbsp olive oil220ml water If using...

2 Tablespoons vegetable oil2 tablespoons red curry paste2 Tablespoons Wild Country Chilli & Orange Marmalata6 fresh kaffir lime leaves (you can use dried or frozen)*100g cubed pumpkin2 Tablespoons palm sugar2 Tablespoons fish sauce2 cups coconut cream1 Chinese roast duck cut into pieces*(or substitute chicken thigh meat and add a teaspoon of Chinese five spice into the recipe when you are frying the pumpkin...

4 medium sized carrots, peeled and cut in half4 medium sized parsnips, peeled and cut in halfOlive OilWild Country Onion Balsamic Marmalata In a large roasting dish, place the carrot and parsnip pieces. Toss the vegetables in a little of the olive oil so they have a light sheen. Roast in the oven at 180C for 30 minutes or until just softened. Test...

Pork Fillets get good thick fillets - allow 120g per personKapiti Chevre Iti Goats Cheese – Cut into 1cm thick logs100g Spinach or Silverbeet leaves, trimmed & washed.3 – 4 Tablespoons Black olive tapenade½ cup white wineWild Country Old English Pub MustardKumara mash to serveSteam or microwave the greens for a couple of minutes to just wilt them. When cool enough to handle,...