Serves 4
Toss the celery, fennel, mache, mushrooms, lemon juice and zest, salt & pepper, parmesan, almonds and parsley gently together in the olive oil.
Divide the salad up onto four dinner plates and drizzle very lightly with a little cream.
Watch your favourite MasterChef NZ judge step up to the plate. Ray McVinnie, Josh Emett and Simon Gault cook up a storm and share top tips on how to create winning dishes at home.
Love baking and enjoy a bit of Wellington's café culture? Check out the Kenwood Kitchen with daily demos from renowned culinary talent from some of the capital's top restaurants and cafes.
What's on
Mid-week menu inspiration: Do you suffer from a slight meal slump in the middle of the week?
We do, which is why we now have a resident 'recipe-road-tester' to bring you a weekly tried, tested and tasted Food Show recipe.
View the recipe
YOU NEED JAVASCRIPT TO RUN THIS SITE. PLEASE ENABLE JAVASCRIPT IN YOUR INTERNET OPTIONS.
Please try again (make sure your caps lock is off), or if you have forgotten your password click the link below to have your password emailed to you .