We have a very interesting cooking guest lined up for you this morning. National food educator Wendy Barret is cooking up some New Zealand cuisine using a new healthy product that's taken off in a big way. Joining Wendy will be Villa Maria estate's sommelier Justin Harrison.

New Zealand Green Lipped Mussels with Thai Red Curry

The New Zealand unique Green Lipped Mussel is a native New Zealand shellfish. It is easily distinguished by the bright green shell, which is creamy white (male) or orange (female) flesh. This is a quick and easy dish, and very tasty!

Ingredients:

2 tbsp Thai red curry paste

1 tbsp Alfa One Rice Bran Oil

¼ cup plus 3 tbsp chopped fresh cilantro or fresh Thai basil

2 - 3 tbsp f ish sauce

3 lbs New Zealand Green Lipped Mussels

¼ cup (1/2 stick) butter

5 plum tomatoes, seeded, chopped

2 tbsp minced garlic

1 14 - ounce can unsweetened coconut milk

1 tbsp chopped fresh peeled ginger

Directions:

1. Over medium high heat add 1 tbsp Alfa One Rice Bran Oil in a

large sauté pan. Add curry paste and cook until browned.

2. Add ¼ cup butter and cook until melted.

3. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes.

4. Mix in coconut milk, curry paste, ¼ cup chopped cilantro or basil and fish sauce. Simmer 4 minutes to blend flavors.

5. Add New Zealand Green Lipped Mussels; cover and cook until mussels are warm. Be careful not to cook, just heat through. Transfer mixture to serving bowl. Garnish with chopped fresh cilantro or basil.

Makes 4 servings

Serve with crusty French bread

Wine : Marlborough Sauvignon

New Zealand Lamb Popsicles

Ingredients:

1 New Zealand Spring Lamb rack, fat removed

3 Tbsp Zaatar Spice

1 Tbsp minced garlic

¼ cup Alfa One Rice Bran Oil

1 Tbsp kosher salt

2 tsp Black Pepper

Pomegranate Molasses

Directions:

1. In a bowl, mix all ingredients together. Cover. Marinate in fridge for 2-3 hours or overnight.

2. Grill Chops to medium rare.

3. Drizzle with Pomegranate Molasses. (available at Middle Eastern grocery stores), or make your own.

Pomegranate Molasses

Directions:

1 cup POM juice

1 apple, cored, cut into slices

3 Tbsp honey

1. Combine all ingredients in a pot.

2. Bring to a boil. Reduce heat and allow to simmer.

3. Continue to cook for 30 -35 minutes or until reduced by half. Cool

Makes 2 servings

Wine : Hawks Bay Syrah