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    You are in: Home / Cookbooks / Whine & Cheese ZWT 5 Australia & New Zealand
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    114 recipes in

    Whine & Cheese ZWT 5 Australia & New Zealand

    Whine & Cheese Team Cookbook ZWT 5
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    I have no idea why this burger recipe from New Zealand is called a warrior burger - maybe because you need to have a "fighting" appetite to eat this amazing burger or have an asbestos tongue?! A meal and a half in a bun - and with MORE than a bit of a kick as well! (I should have called this An All Blacks Burger maybe?!)

    Recipe #230475

    Tasmanian pepper berries are dark purple, with a lovely sweetness followed by a pungent kick. I have thought about using them to flavour salmon, Tasmania has such GOOD salmon, by adding whole pepper berries to the olive oil that is used to poach the fish. To make the dish spicier, you could sprinkle the fillets with ground pepper berries, but be warned — it tends to turn food slightly purple! Tasmania is also known for Pinot Noir as well as pepper & salmon, which is convenient, since this dish goes so well with that grape.

    Recipe #230525

    My idea of what a Bonza (Great) Aussie burger should be, with the "works" added to it! Plus........warm weather, ocean breezes and a tube of your favourite beer - optional maybe - but probably necessary! Oh yes, and these burgers should be cooked OUTDOORS - please!!!

    Recipe #230526

    I had these when I was last in Australia - just north of Sydney in a place called Parramatta......there was a bakery which specialised in making these; they baked them at least three times a day.....my idea of what they should be like! Simple, no frills - a great meat pie! Traditionally topped with lashings of tomato sauce!

    Recipe #230527

    Not quite Steak and Eggs as a Full Aussie Brekkie (Breakfast) often is, but another great Australian export - Lamb! This is a full breakfast that can be eaten all day or will set you up for the day, if eaten in the morning! My Dad's Aussie colleagues introduced us to this, when we lived in Hong Kong.......a vertitable meat feast!

    Recipe #230534

    These biscuits are wholesome, simple to make and they pack and keep well. To keep them fresh for tramping trips it pays to pack them in day lots and label accordingly. Be warned:- Tararua biscuits can be jaw breakers as they are designed to have little moisture left by the end of cooking! Origin of this recipe: Associated with the Tararua Tramping Club by name, there are many many recipes for these biscuits. This one comes from "The New Zealand Outdoor Cookbook" by Marcelle Pilkinton - a little gem of a book for outdoor types.

    Recipe #230536

    This is the name my daughter came up with when I served this roast leg of lamb for Boxing Day this Christmas holiday! We love roast leg of lamb and this was a variation on my normal way of roasting it. I would have studded the leg with fresh rosemary as well as garlic, but I could not find it under the snow and heavy frost, another time! I am spoilt for choice with fresh lamb in France (and when I go home to the UK), but when I cannot get hold of fresh local lamb, I buy frozen New Zealand or Australian leg of lamb - which is always excellent. One tip I would like to share is ALWAYS allow the meat to rest for at least 10 minutes before carving - it allows all the juices to run back into the lamb and makes it moist, tender and easier to carve. Serve the slices of meat on hot dinner plates with lashings of piping hot gravy and you're done! Roast leg of lamb will go nicely with roast, mashed of gratin potatoes and a medley of fresh seasonal vegetables, especially green beans. Save the roasting juices to make your gravy - allowing them to cool slightly before skimming off the fat that will rise to the surface. This would be an ideal meal for Mother's Day and Easter - Spring lamb is delectable if you can get hold of it fresh.

    Recipe #349145

    5 Reviews |  By PanNan

    This is posted for the World Tour 2005 RecipeZaar event. I haven't tried them yet, but love macadamia nut cookies - so I can't wait to try them. The source of the recipe is a website called kavenga.com.au which has quite a few Australian recipes.

    Recipe #135073

    1 Reviews |  By PanNan

    This is posted for the World Tour 2005 RecipeZaar event. I haven't made these yet, but have tasted them. Very unique, easy and delicious. The source is my HEB grocery store - they made samples to promote the New Zealand apples. I doubt it's originally from New Zealand, but is a more contemporary idea for New Zealand ingredients. This makes a great dessert, after school snack, and they pack well to go. Note: you can substitute low or non-fat cream cheese and sour cream if desired.

    Recipe #135099

    2 Reviews |  By PanNan

    This is posted for the World Tour 2005 event. The source is a New Zealand web site, and was modified for posting.

    Recipe #142248

    14 Reviews |  By PanNan

    This is posted for the World Tour 2005 event. The source is Mietta's web site, a collection of Australian recipes. I modified the recipe slightly.

    Recipe #142253

    12 Reviews |  By PanNan

    The source is the Woolworths Fresh Food People web site. The recipe is modified for posting here.

    Recipe #142257

    17 Reviews |  By PanNan

    The source is The New Zealand Beef & Lamb Marketing Bureau web site. I've modified the recipe slightly. Since it was first reviewed I noticed that salt, pepper and pepper flakes were missing in the ingredient list, so they have been added. This recipe is better the next day - if you can, make it ahead through step 5, refrigerate and bake before you're ready to serve.

    Recipe #142326

    Recipe from the PARADISE Mango Rum liqueur insert. YUMMY!! Paradise Mango Rum liqueur is slightly different from your traditional mango rum as this has the appearance of mango nectar - I might suggest adding some if you aren't using or can't find Paradise Mango Rum Liqueur in your area yet. It is only recently being imported to the States and somewhat limited in other parts of the world (from the Phillipines). Ours was a gift and delicious!

    Recipe #229351

    I think the name says it all- a delightful mixed drink with a bit of everything but the kitchen sink!!Paradise Mango Rum liqueur is slightly different from your traditional mango rum as this has the appearance of mango nectar - I might suggest adding some if you aren't using or can't find Paradise Mango Rum Liqueur in your area yet. It is only recently being imported to the States and somewhat limited in other parts of the world (from the Phillipines).

    Recipe #229839

    This one from the Paradise Mango Rum Liqueur insert looks to die for!!!!Paradise Mango Rum liqueur is slightly different from your traditional mango rum as this has the appearance of mango nectar - I might suggest adding some if you aren't using or can't find Paradise Mango Rum Liqueur in your area yet. It is only recently being imported to the States and somewhat limited in other parts of the world (from the Phillipines).

    Recipe #229898

    I go this recipe from the Rachel Ray show and I make it with Simple Couscous. My family absolutely loved it - even my 14 year old daughter cleaned her plate. I count that a success anytime! It is a nice change to the everyday - and is easy to make!! I did modify the sauce a bit as I like the sauce a bit thicker and used bing cherries in syrup as i couldn't find the ones she called for. Turned out great and looked the same.

    Recipe #195552

    I have been making this recipe I found in Betty Crocker and modified to my liking for 20 years or so. My family loves it - and even a few of my husband's co-workers look forward to it at the holidays now! I like to make mini loaves of this (half with nuts and half without), my Recipe #195730 and Recipe #195728 and make little "gift trays" for the holidays. ;)

    Recipe #195714

    Another holiday favorite- I got this from an old Betty Crocker cookbook and make it along with my Recipe #195730 and Recipe #195714 in mini loaves for the holidays! Easy, fun, crowd pleasing recipes! Enjoy!!

    Recipe #195728

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