Paua patties recipes

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Monteith’s wonderfully wild feasts

The Tasting Room, Wellington – chefs Len Baldwin and Janet Grey’s Never Deer to Poach a Paua features venison wellington with mushroom and porter duxelle, alongside paua tortellini, braised savoy cabbage and served with truffle pinot and porter jus
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Food jargon

paua, oysters, clams, squid, scallops). New Zealand and Australia call meat patties that are cooked on the barbecue a “rissole”
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