Recipes by Di Swann
Christmas at the bach? Look what’s possible with your hooded barbecue. It’s sweet and sour and simple, leaving you more time to devote to your deck chair.
These yummy Sticky Glazed Ribs make all other finger food pale in comparison. A hearty meal that combines the unique flavour of 100% New Zealand Pork with sweet and sour seasonings such as peaches, ginger, chilli, mint and lime juice, it’s truly unbeatable. Dig in, and don’t mind fingers!
Pizza on the barbie! This is barbecuing at its most fun. This recipe can also be made in the oven inside, so whatever the weather you won’t miss out on these delicious flavours.
Take the popular loin of pork out of its comfort zone and onto the barbecue to satisfy any large summer crowd. You’ll find the meat slow cooks beautifully. This is an essential to add to your repertoire.
A brilliant breakfast or brunch muffin. Serve them warm and cheesy.
Asparagus spears, ham, feta, and cottage or ricotta cheese enclosed in a filo casing.
It’s a re-invented asparagus roll! Not really – but you will find asparagus spears at the centre of this tasty baked slice.
Mini frittatas make a tasty and portable meal, ideal for lunch boxes and picnics. If you have a weakness for blue cheese, crumble a little on each frittata for a special touch.
A scrumptious treat to serve with coffee or as an after dinner dessert.
Put the kettle on and share this classic with a twist with your friends.