<NOBR></NOBR> We just don't have fish or the oyster . we also have olives and lots of other exotic fruit and vegetables ;  due to our climate we are able to grow just about anything.   great for growing olives , even I grow some too . Mediterranean White Bean Salad Preparation time: 5 minutes Cook time: 3 minutes 1 tablespoon extra virgin olive oil 2 cloves garlic, sliced 1 tablespoon chopped oregano 2 (15 ounce) cans cannelini beans, rinsed and drained 1/3 cup Kalamata olives, coarsely chopped 1 tablespoon lemon juice Directions Heat oil in a medium-sized sauté pan over medium-low heat. Add garlic and oregano and cook for 2-3 minutes until golden. Stir in beans and Kalamata olives and remove from heat. Toss with lemon juice and serve warm or room temperature. Serves 4.     taste it already !

<NOBR></NOBR> Copied from a n.z. site for the world to see that we just do not have ordinary plain food but stylish cuisine with olives ,fresh fish and wine .    Fresh fish with parsnip mash, grapefruit, olives and citrus vinaigrette �?/FONT>The sweetness of the parsnip mash works very well with the fish. The slight bite of the grapefruit and the contrast of the spinach and olives make this a very interesting recipe. We loved the Pinot Gris with this dish especially with the parsnips.�?/FONT> Serves 6 6 fillets of the freshest fish available (hapuka, snapper, cod) 1 lemon 2 tbsp olive oil 2 tbsp chopped Italian parsley salt and freshly ground black pepper 4 large parsnips 1/2 cup milk 3 tbsp butter salt and freshly ground black pepper 2 grapefruit 1/4 cup stoned black olives 2 cups baby spinach leaves Mix the lemon juice, olive oil, parsley, salt and pepper together and place in bowl. Marinate the fish in the mixture for at least 10 minutes. Peel the parsnips and chop into chunks. Bring to the boil in salted water and cook until tender. Drain most of the water, add the milk and return to the heat. Bring the milk to simmering point, remove and mash the parsnips thoroughly adding the butter and salt and pepper to taste. Keep covered and hot. Make the salad by washing the spinach leaves well. Pat dry. Peel the grapefruit with a knife, and divide into segments. Mix the spinach and grapefruit together with the olives, and a little of the oil that the olives are preserved in. Season to taste with a little salt and pepper. Heat a heavy frying pan and cook the fish in a little extra olive oil for 2 minutes on each side or a little longer if the fish fillets are thick. To serve, place a good dollop of mashed parsnips on each of six plates. Top with fish, and arrange a little salad to the side. Serve at once.   "Grilled marinated spicy lamb short loins with chunky kumara and green bean salad "   And another way for our n.z. lamb. not common old roast of lamb on a Sunday anymore .[of course roasted in its own fat . but not anymore . ]                  The combination of tender lamb, sweet kumara chunks, crisp green beans and a minty dressing make this a great way to show off classic Kiwi ingredients. Prepare everything ahead and leave the vegies at room temperature, ready for the warm lamb to top the dish and serve with a delicious red wine like Pharos.�?/FONT> Serves 6 6 lamb shortloins or 12 lamb fillets 3 tbsp olive or vegetable oil 1 tablespoon smoked paprika Salt and freshly ground black pepper 6 medium to large kumara 300g fresh green beans 1/2 cup fresh mint For the dressing, 1 orange, 4 tbsp extra virgin olive oil, salt and freshly ground black pepper Place the lamb in a bowl with the oil. Toss in the paprika, salt and pepper and turn the lamb well to coat. Leave to absorb the flavours for at least an hour. Meantime, peel the kumara and simmer in a large pot of salted water until tender. Cool, and cut into chunks. Bring some more salted water to the boil and blanch the beans for 1 to 2 minutes. Immediately refresh in ice cold water to retain the ‘green�?crisp look and texture. Chop the mint finely, and combine with the kumara and beans on a serving platter. Make the dressing by combining the juice and rind of the orange with the oil, and salt and pepper to taste. Toss over the vegetables. Heat the grill and cook the lamb over a low to medium heat until golden on the outside, yet still pink and moist within. Rest for a few minutes before cutting into chunks diagonally and serving over the kumara and bean salad. Eye fillet with rich mushroom sauce and blue cheese mash �?/FONT>This hearty beefy dish is ideal for a match with a Bordeaux blend of reds such as Pharos. Eye fillet is wrapped in thin slices of bacon and served with a rich mushroom sauce and buttery blue cheese mashed potatoes.�?/FONT> Serves 4 4 125g eye fillet steaks 4 thin slices bacon, rind removed 2 tbsp butter 1/2 onion, finely chopped 300g mushrooms, sliced 1 cup beef stock 3 tbsp freshly chopped parsley For the mash: 1 kg potatoes (floury variety like agria), peeled and roughly chopped 1 cup milk 75g blue cheese Freshly ground pepper To prepare the steaks, take the bacon and wrap it around the outside edge of each steak, securing with a toothpick. Sprinkle salt and pepper over the surface and keep aside. To make the mushroom sauce, melt the butter in a small saucepan, add the onion and cook slowly until golden. Add the sliced mushrooms and cook for about 10 minutes until golden brown, stirring frequently. Add the beef stock and the parsley and reduce until the sauce is thick and juicy. Taste and adjust seasoning if necessary. To make the mash, boil the potatoes with a little salt until soft. Drain well, return to the pan and pour in the milk. When the milk is hot, mash together well, and when smooth beat in the blue cheese. Add a grinding of black pepper, and keep hot. To cook the steak, heat a ridged grill pan until smoky hot, brush the steaks with oil and cook, turning once until the ‘degree of doneness�?is reached. Allow to rest before serving. To serve, place a steak on each plate, add a pile of blue cheese mashed potatoes, and spoon over the mushroom sauce. So what better way to have olives , lamb ,beef or fish. fresh mushrooms too and delicious kumaras .