Annabel Langbein: The Free Range Cook: Tea smoked Salmon, Parmesan and Basil Dimples, Lemon Grass and Chilli Chicken, Green Vegetable Toss, Strawberry Lemon Puff

Annabel Langbein: The Free Range Cook: Tea smoked Salmon, Parmesan and Basil Dimples, Lemon Grass and Chilli Chicken, Green Vegetable Toss, Strawberry Lemon Puff

In this new series, Annabel Langbein reveals the pleasures of her free range cooking style with the breathtaking views of the southern alps of New Zealand as her backdrop. And she is surrounded by abundant fresh produce, artisan foods and world-class wines. From the simplest of kitchens in her family’s lakeside cabin retreat, Annabel shows how easy it is to bring good food into today’s fast-paced world. The combination of her fresh, free-spirited approach and the gorgeous natural location creates a show in tune with the growing desire to live a simpler, less-harried way of life. Along the way, Annabel shares the secrets to creating sensational home-cooked food for very little effort - and promises to make every viewer a star in their own kitchen. In the first episode, Annabel joins fisherman friend Rick Shaw for a big day of fishing on the lake. Her gift of freshly baked focaccia bread is the perfect accompaniment to the trout Rick shows her how to cook on an open fire at the side of the lake. Baked chicken served with seasonal vegetables from Annabel’s garden rounds out a delicious meal shared with Rick, his wife and Annabel’s family. Dessert is an impressive but surprisingly simple choux pastry filled with lemon curd - one of Annabel’s clever and versatile ‘fridge fixings’.

An Annabel Langbein and Fremantle Media production for Television New Zealand.