This is one undeniably impressive cut of meat! Known both as a ribeye steak and a tomahawk steak (for the lone handle-like bone that remains attached to the meat) it is cut from the ribs of the cow. The beautiful marbeling that runs through the meat imparts flavour and makes for one seriously tender cut.
 
In this recipe we have simply seasoned the steak, seared it, giving it that golden-brown exterior and then finished it in the oven. We whipped up a tasty compound butter, flavoured with black olive, garlic and rosemary that melts over the meat adding extra depth to the dish. The smoked paprika kumara wedges are the perfect pairing; smokey, crunchy and salty-sweet. Don’t forget to serve this with a side of greens for good measure! 
 

There is nothing quite like the smell of clove-studded ham slowly caramelising in the oven. This glaze combines the classic combination of honey and mustard and results in a mouth-watering glazed ham, the perfect centrepiece for your mid-winter Christmas table. We’ve served it alongside a kumara and buckwheat salad with pickled red onion and feta (trust us when we say, everyone will love this one!)