Wild Kiwi Kitchen

Cold‑Smoked Bluefin Tuna Pie with Boiled Eggs & Ground Kawakawa

Cold‑Smoked Bluefin Tuna Pâté with Capers & Dill

Miso-butter Savoy Cabbage with Puy Green Lentils and Roast Potatoes

Mexican-Style Rice Pudding with Cinnamon and a Kiwi Hokey Pokey Crunch (Arroz con Leche)

Rich Wild Venison Pie with Bacon, Stout, Rosemary, Bay and Juniper

Chicken Noodle Soup with Shiitake Mushrooms and Pak Choy

Rustic Rye Scones with Blue Cheese, Fig & Walnuts

One Pot Indian-Spiced Chicken, Chickpea and Vegetable Curry Stew

Cheat’s Sourdough‑Style Bread (Made with Active Yeast)

Bluefin Tuna Belly Soup with Leek, Potato & a Hint of Sambuca

Toasted Buckwheat and Walnut Salad with Red Cabbage, Prunes, and Blue Cheese

Soft Corn Tacos with Grilled Bluefin Belly & Wasabi Slaw

Roasted Winter Vegetable & Toasted Buckwheat Salad with Feta