Annabel Langbein: Free Range Cook

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Season 3
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The winter solstice is approaching, and Annabel Langbein is looking for a special ingredient for a midwinter feast. She meets a couple who have managed to grow the French delicacy truffles on their South Island farm.
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Annabel Langbein 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.
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In the depths of winter Annabel Langbein, heads high into New Zealand’s stunning Southern Alps to try her hand at dog sledding in the snow. She takes along her famous banana cake to share with her hungry skiing companions, and cooks up a warming Chicken Noodle Soup to ward off the cold.
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Annabel Langbein enjoys a bike ride and a riverside picnic with a Wanaka breadmaker who delivers organic artisanal breads to her customers on an electric cargo bicycle.She takes home a loaf of sourdough to make crunchy bruschetta to toss into a Panzanella Salad with sun-ripened tomatoes from her garden. It’s the perfect st...
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Annabel Langbein celebrates autumn’s bountiful natural harvests with a foraging expedition to a neighbour’s prolific walnut tree. In return she invites him and his family for dinner and treats them to an Indian-inspired meal featuring her homemade Paratha Bread, spicy kasundi and slow-roasted lamb shoulder with a crunchy W...
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It’s autumn and Annabel Langbein is making the most of her seasonal harvests, cooking up a big batch of a versatile tomato passata to use as the base for winter recipes. She takes a jar with her when she ventures out to visit a local winemaker who is becoming as famous for his prosciutto as his pinot noir, and cooks up a m...
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Annabel Langbein is up early, roasting a chicken to take on a fishing expedition. She’s in her element as she helps the local fishermen bait their kontiki torpedo and then prepares them lunch of fresh roast chicken and coleslaw rolls. The catch safely ashore, Annabel shows how easy it is to fillet fresh fish, then whips up...
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Always up for an adventure, Annabel Langbein treks north to a buffalo farm to meet a couple making sublime buffalo yoghurt and cheeses. She arrives armed with an intensely rich Black Velvet Cake, the perfect companion to creamy buffalo yoghurt and blackberries foraged from the farm. Returning to her cabin she tries her han...
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Back in spring, Annabel planted a traditional Mexican three-sisters garden of corn, beans and zucchini, and now it’s time to harvest her fresh produce and transform it into a delicious Tex-Mex style meal. She combines the corn, beans and zucchini in a salad with quinoa, and whizzes her homegrown tomatoes and chillies into ...
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Nothing sings spring like strawberries, so Annabel is keen to get her hands on the first berries of the new season. She ventures north to a Hawkes Bay strawberry farm bearing a gift of buttery shortbread to share with the farmer. Returning to her cabin with her bounty of plump, fresh berries, she makes quick work of prepar...
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Annabel Langbein loves to forage, and spring is the perfect time of year to gather tender watercress. She is in her element visiting a sustainable farm, where she also collects fresh eggs to use in a hearty and healthy meal she whips up on the back of her flat-bed truck for the hungry farm workers. As well as chermoula stu...
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Annabel heads north to sunny Hawkes Bay to meet a farmer who specialises in tender, grass-fed wagyu beef. After stopping at a local organic asparagus farm along the way, she has all the ingredients she needs for a special spring celebration meal. She barbecues the beef over vine clippings on the banks of the scenic Tukituk...
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Spring has sprung in Annabel Langbein’s Wanaka garden and she’s already picking the first crisp snow peas of the season to use in a zingy Thai carrot salad. She heads off in her trusty yellow truck to meet an artisan chocolate maker, then invites her new friend back for an Asian-inspired dinner of caramelised pork belly wi...
Season 2
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Warmed by childhood memories of raspberry picking, Annabel jetboats across Lake Wanaka to her friends’ raspberry patch. She’s come prepared with her famous sponge cake to fill with freshly picked berries and lashings of cream. Back at her cabin she fills the larder with ten-minute raspberry jam before putting together a re...
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Never one to miss the opportunity to gather ingredients fresh from the source, Annabel is up early to milk goats at her neighbours’ Wanaka farm. Returning to her lakeside cabin with a big can of the delicious sweet milk, she makes haloumi cheese to grill on skewers with zucchini and prawns. As her neighbours arrive for din...
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Annabel’s up early, cooking a pissaladiere pie to take with her to a local apricot orchard. After a picnic under the trees, she returns to her lakeside Wanaka cabin laden with her bounty and makes a savoury apricot chilli glaze to serve with pork and coriander spring rolls. She also fills fresh apricot halves with a crunch...
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Annabel is in her element as she tries her hand at dragging a flounder net through the shallow waters of Delaware Bay near Nelson at the northernmost tip of New Zealand’s South Island. The haul is good, so she plans a Mediterranean-themed dinner beginning with a tapas platter, followed by baked fish fillets, parsley mashed...
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Annabel visits her neighbour’s hazelnut orchard, swapping lunch of rib-sticking pea and ham soup and spiced apple cake for a big swag of nuts. She invites the neighbours over for dinner, then whips up a batch of hazelnut butter to use in a simple dessert of individual pear and hazelnut tarts. Heading out to her lush garden...
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On a quest to find the perfect crunchy apple, Annabel visits one of New Zealand’s heritage apple experts. Back at her cabin she sets a table in the garden and serves up a Mexican-style feast for friends. On the menu are a spicy gazpacho, followed by succulent slow-roasted Mexican pulled pork with smoky chilli beans, chunky...
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Each year wild mushrooms spring up under the silver birch trees at Annabel’s Wanaka cabin in the scenic South Island of New Zealand. She’s never dared eat them, so she takes some along to a fungi expert to see they’re edible. Delighted to hear they are, she cooks them on the back of her trusty yellow truck and serves them ...
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