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Click on a chef's name to access their recipe & watch the video on how to make each dish. Keep coming back as we update chef's pages with their recipes & videos as they become available!
For more recipes, photos, videos and cooking tips, make sure you check out the Out Standing Blog as the shows travel NZ.
Chris Fortune - Marlborough & Nelson Chef
Gnocchi with Shallot & Garlic Salsa (Marlborough)
Chorizo, apple & salsify salad (Nelson)
Potato Rosti with Shaved Fennel and Halloumi cheese, New Seasons Asparagus with Market Sauces and Dukkah (Wanganui)
Chris Scott - Hamilton Chef
Shoulder of pork with a spring salad and whipped potatoes
Risotto Prima Vera
Colin Ashton - Bay of Islands Chef
Organic ricotta & beetroot gnocchi with a herb pesto cream
David Schofield - Grey Lynn Chef
Emily Cross - Ohoka Chef
Warm potato salad
Gary Huggins - Ohoka Chef
Hot smoked salmon over mash
Hester Guy - Feilding Chef
Salad of smoked chicken with apple, celery and tamarillo vinegar glaze
Roasted asparagus served with lardons of crisp bacon and garnished with quail eggs
Pan fried snappers served over lettuce, garnished with lemon & dill, finished with lime & chilli dressing
Sauteed breast of chicken serven on a bed of roasted parsnips, broccoli with chilli and capsicum glaze
Stir fried venison (or ostrich) with sauteed leeks and watercress served over pasta
James Glucksman - Oamaru Chef
Oven baked foil fish parcels
Jan Bilton - Nelson Chef
Dukkah-crusted fish
Jonny Schwass - Christchurch Chef
Pig meatballs in tomato lemon sauce & platter of spring
Julie Biuso - Parnell Chef
Hot and sour pork salad
Asparagus, mint & bacon wraps
Marc Soper - Wairarapa Chef
Pan fried Wairarapa Suffolk lamb with farm fresh sheep’s milk and free range egg spätzli, new season asparagus with sheep’s milk blue cheese and pinot syrup
Kingsmeade Sheep’s milk blue cheese and organic kale wanton, new season asparagus and smoked garlic with fennel and organic apple salad and fresh lemon dressing
Marcel Rood - Marlborough Chef
Leek and Homemade Mustard Gratin
Matt Allan - Marlborough Chef
Bacon and Leek Risotto
Rolf Simons - Bay of Islands Chef
Free range pork dumplings with sweet & sour cucumber salad, and fresh coriander, chilli and tamarind sauce
Brioche en croute with sauteed exotic mushrooms
Stephen Barry - Tauranga Chef
Pasta in smoked tomato sauce with fresh basil.
Seared dukkah crusted beef on crostini.
Fresh asparagus with a macadamia orange vinaigrette.
Sauteed spring vegetables.
Honeyed apple & macadamia crumble.
Tony Smith - Methven Chef
Market spring salads & Market Provençe style sauté
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Kitchen Equipment Provided
Trained facilitator for kitchen
Fully mobile Kitchen with hot running water, self contained power unit
All platters, utensils, chefs equipment, tools, knives, pots and pans
Two additional stainless... more
Design and Fit out a Mobile Learning Centre that will be used as a mobile classroom or Chefs Demo kitchen for linking edible school and community gardens to cooking and integrating this into family homes. This... 
Taste Farmers’ Markets Awards 2012 dinner and presentation
Join us as we celebrate the real food producers of New Zealand. ; Farmers'; Market Producer Categories for 2012 as awarded by NZ’s leading Chefs Jonny... 
Grey Lynn Farmers’ Market is a 100% community owned and operated market which runs from 9am to 12.30pm every Sunday - except the last Sunday of the month - at Grey Lynn Community Centre, 510 Richmond Road.
Watch Video of... 
Cooking Class for 6 in Julie Biuso’s home featuring fresh produce from the market, organic meats, and eggs from Julie’s own chickens As part of the Outstanding in their Fields project celebrating Regional Farmers'... 
, it's still got dirt on it" ~ David Schofield
You get people who cook, people who teach others how to cook, and people who are champions of food. David Schofield is all three. For some, David needs no introduction, having won... 
