Jacob Brown

Wellington chef, Jacob Brown has an Agnolotti pasta recipe from the Piedmont region of Italy. Audio

Jacob Brown from the Larder in Miramar shares his recipe for Gnudi with Porcini mushrooms. Audio

A recipe for Champagne sausages with oysters, from Jacob Brown, chef at The Larder in Miramar. Audio

Jacob's recipe for Snails with Herb and Garlic Butter, and Artichoke Barigoule. Audio

Braised Lamb Shoulder with Miso and Black Truffle. Audio

Jacob Brown from The Larder shares a recipe for Tagliolini with Mushrooms and Lemon. Audio

Jacob's recipe for Grissini with Cured Pork Belly or Jowl. Audio

Jacob Brown from the Larder in Miramar shares his Peach Melba recipe. Audio

With Jacob Brown from the Larder Restaurant in Wellington - Lemon and Caper Butter and Chocolate Mousse. Audio

Recipes: Pissaladere and Plum Clafoutis. Audio

Smoked Pork Loin (or Belly). Audio

Larder Leftover Pastie with Summer Fruit Chutney. Audio

Wellington chef, Jacob Brown from the Larder is our guest chef today. Audio

Chef Jacob Brown brings us the Friday food, a Pecan Pie. Audio

Spring Vegetable Stew. Audio

Wellington chef Jacob Brown on salsify, the vegetable you've probably never met. Audio

Jacob Brown from Wellington's The Larder gives us his recipe for garlic soup with poached egg and parmesan. Audio

Slow Cooked Oxtail with Ale. Audio

Jacob Brown's Quail with Prickly Ash and Lime. Audio

Pork and Fennel Sausage Rolls, along with Anchovy and Onion Tart. Audio