Sautéed Veal with Mushroom Cream (November) – Around the World in more than 80 Days with Swensen’s

With a blend of influences from diverse cultures, New Zealand’s culinary influences came from Europe, Asia as well as its native Māori culture. As the country grows, a few of its mouth-watering dishes are made using shellfish and meats.

​Solely in November, we use chilled veal for its flavour and tenderness, sautéed, simmered with aureate cream and nutritious mushrooms thrown in all neatly served on a casserole.

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