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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 Tukituki River, then shows how to cook perfect asparagus. Finishing this special meal are simple but spectacular individual Rhubarb Tarts.
On this page you'll find recipes and bonus videos from this episode. All the rest of the recipes from the series are in the accompanying book, Annabel Langbein: The Free Range Cook - Through the Seasons, Sorry – this book is out of print
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