Get inspired with the freshest of spring recipes from crisp salads to delectable seafood.
Spring has officially sprung and so has the very best of its ingredients. The sun begins to shine more frequently, the birds start to chirp a little louder and our tastes shift to lighter, fresher dishes. Embrace what’s now in season and turn the freshest produce into the tastiest dishes. As we finally bid adieu to the cold New Zealand winter it’s time to put the winter roasts on the backburner and stow away the slow cooker. Step into the new season with fresh dishes to plate up, with a roundup of Cuisine’s most exceptional recipes for this time of year.
Pickled Green Tomatoes, ‘Nduja & Smoked Kahawai Bruschetta
Bruschetta is a dish sure to without fail, impress, and this recipe leaves no exception.Bite after bite, filled with flavour, a kick of heat, and a Moorish taste. The pickled tomatoes add a beautiful tangy balance to the nduja-smoked kahawai. Served on grilled bread with a spread of nduja, makes this recipe the perfect gourmet snack or a crowd-pleasing appetisers.
Margherita Salad
If you’re a fan of Margherita pizzas, you’re in for a treat with this recipe! This salad has all the key components and classic flavours of a traditional margherita pizza. Transformed into a light and refreshing spring salad. Tomatoes, basil, and mozzarella take centre stage in this dish, shining brightly alongside the crunch of sourdough croutons tossed throughout the salad. An Italian twist that’ll brighten up any meal, served alone or as a side dish.
Whitebait Fritter Sandwiches With Lemon Mayonnaise
At last, whitebait lovers can rejoice – it’s officially that time of year, whitebait season. An appropriate recipe to include as it’s a nostalgic and loved dish by many around this time of year. The fritters are paired with a tangy lemon mayonnaise that delivers a refreshing light citrus kick. The creamy mayo enhances the crispiness of the fritters while adding a light but zesty flavour. Crispy, flavourful, and the ideal lunch for a sunny spring day.
Fish Crudo with Stone Fruit, Fennel & Chili
Showcasing the finest of ingredients in a simple, yet effective and utterly mouth-watering way. Juicy stone fruits such as peaches or nectarines add a burst of sweetness and just a touch of acidity that compliments the fish. Packed with a slight punch, the addition of chili elevates the dish to a new level. A colourful and refreshing recipe for seafood lovers, a perfected balance of both flavours and textures.
Barbecued Lamb with Lentil, Quinoa & Watercress Salad
That time of year has finally rolled around and we can embrace our favourite Kiwi tradition, barbequing. Tender, barbecued lamb is the perfect addition to compliment the flavourful and nutrient-packed salad. Providing a smokey depth to the lentil, quinoa, and watercress salad. The salad is dressed with a vinaigrette, tying the flavours together and adding a refreshing note to the dish.