Hawke’s Bay Presents Food and Wine Country with James Beck
Award-winning chef James Beck is taking foodies behind the scenes of Hawke's Bay in a new five-part series that brings together the Food and Wine Country’s best ingredients.
Those who have visited Hawke’s Bay know that it’s a foodie’s dream – whether you’re dining out at an array of New Zealand’s finest restaurants or eating in with produce grown by passionate locals.
To shine light on the gorgeous region, award-winning chef James Beck is taking us behind the scenes of Hawke’s Bay in a new five-part series that brings together Food and Wine Country’s best ingredients. Each week from the 3rd of February, James will share how to make a truly delicious feast from different neighbourhoods across the region.
Hawke’s Bay attracts passionate producers, artisans and urban restaurateurs who deliver the full gamut of paddock to plate, grape to glass and tree to table feasting. It’s no surprise that they stand as New Zealand’s oldest wine-growing region and an agricultural powerhouse.
Follow along as James shares the bounty at his doorstep and how to use it. Watch as he cooks up a feast in stunning locations from Wairoa in the north to Central Hawke’s Bay in the south, and everything in between.
Episode 1: Wairoa District
In a district of extensive coastlines, kaimoana is, more often than not, the dinner of choice in Wairoa. Whether it be paua, kina, crayfish, filleted tarakihi or kingfish ceviche, there’s nothing better than kaimoana fresh from the ocean.
Now, just in time for summer, award-winning chef James Beck showcases a handful of simple, quick recipes, filled with delicious ingredients from Northern Hawke’s Bay – perfect for the beach, bach, boat and beyond.
Filmed at Mokotahi Bach, Māhia Peninsula, Wairoa.
Find full recipes here: https://www.hawkesbaynz.com/foodandwinecountry?article=1149
Episode 2: Napier
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!