Happy New Year and welcome back to On Your Plate for 2018! I hope you had a great time over the holidays and you all got through the silly season, happy and safe and most importantly, enjoyed some great local food. Our Christmas boxes went out on Christmas Eve and the feedback received has been awesome. I’m sure you are all fully recharged and ready to make 2018 a great year.
Christmas and New Years is a super crazy time, especially for a butcher, so I was very luckily able to steal away after New Years for a few days R & R in Taupo with my kids. We had a fantastic time, and the weather played along, for the most part anyway. It’s now back to the normal work routine, and I’m hopeful 2018 will be just as good, if not better than 2017. Kate and I have already been working away, brainstorming new ideas for packaging, different locally made products we found while out and about over the break, and a few new ideas to get On Your Plate in front of more people. You will hopefully see some of these changes rolling out by the end of January.
It’s been awesome to be able to make the most of the BBQ over the festive holidays, and with the height of summer only just around the corner, it’s only going to get better. This week’s menu is very suited to the outdoor cooking method most kiwis love, and it looks delicious. I’m only slightly biased towards the Village Pork sausages, which, I’m proud to say, won the award for the best sausage in NZ. The Lamb Leg Steak, with Nectarine and Grilled Halloumi Salad, is making a return to the menu and is one of my firm favourites. Hawkes bay stone fruit with tender NZ Lamb and Halloumi is a combination to die for. I hope you all have an amazing week and enjoy this week’s menu.
Happy Eating
- Paul
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