Annabel pulls on her gumboots to visit a high-country sheep station, where the farmer has mustered his flock for their annual mid-winter shearing.
While the shearing crew works up an appetite in the shearing shed, Annabel makes them a hearty lunch of Piadini Steak Sandwiches with Beetroot and Horseradish Relish.
Returning to her Wanaka cabin, she cooks up a Tender Lamb and Chickpea Tagine, then caps off her Middle-Eastern menu with a show-stopping recipe for sizzling Toffeed Oranges.
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