NZ lamb | Bunny Eats Design

NZ Lamb Rump with Spring Onion Ginger Sauce

Spring onion and ginger is classic pairing in Cantonese cuisine. I grew up eating spring onion and ginger sauce which is made from scratch at home. This sauce also works beautifully with BBQ and roasted meats. Lamb rump is a good value cut that is sure to impress this festive season. You can choose to cook these on a BBQ. Just make sure you use a hood to keep a consistent temp and rest before slicing. Lamb Rump with Spring Onion Ginger Sauce 30 mins prep | 40 mins cookDifficulty: Easy | Serves 4 to 6 LAMB INGREDIENTS900 gram lamb rumpsSaltPepper1 Tbsp cooking oil LAMB PREPARATION SAUCE INGREDIENTS5 spring onions (2 cups thinly sliced)10cm fresh ginger (1/4 cup grated)1/2 tsp salt1/2 cup vegetable oil or peanut oil SAUCE PREPARATION This recipe was created for Beef + Lamb New Zealand.

Fiercely seasonal in the Bombay Hills

Published by Bunny Eats Design

A regular contender at Taste of Auckland, Bracu’s elegant dishes are celebration of quality local produce. Bracu has always been foodie destination on my “one day” list. They also do weddings and even though we visited on a wet spring day, it’s easy to picture a glorious sunny day in the micro-climate of the Bombay Hills. Bracu (pronounced brah-KOO) is set within the 96 hectares of Simunovich Olive Estate who produce olive oils and olive-based beauty products. You can enjoy claybird shooting, archery or even knife throwing if you prefer, before relaxing over food and wine in the idyllic setting of Bracu. Think rolling hills, thousands of olive trees, and country luxury. Last week, I was invited to sample from the new spring menu at Bracu. Spring must be a dream for chefs, especially when there are items that are so fiercely seasonal. You get to play with these bright and delicate flavours for just a short period of time and if you’re lucky, you get suppliers that have all sorts of weird and …