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Annabel Langbein: The Free Range Cook

Annabel Langbein: The Free Range Cook

In this inspiring new lifestyle series from New Zealand, celebrity cook, food writer and author Annabel Langbein invites viewers to her idyllic lakeside cabin on the scenic shores of Lake Wanaka, where she creates simple, healthy and delicious meals for family and friends. The self-taught cook, with more than 20 years of experience working in professional kitchens, stays true to her philosophy that quality, natural ingredients need little in the way of fussy preparation. In each episode, Annabel ventures out in her trusty yellow truck to gather ingredients from local food producers and from her own vegetable garden and orchard. She then combines this seasonal produce with affordable, everyday food items drawn from her global pantry of flavors and her signature "Fridge Fixings" to create bang-bang chicken, corn and Israeli couscous salad and other internationally inspired recipes. Her down-to-earth and free-spirited approach, no-fail recipes and clever kitchen tips and tricks have earned her a passionate worldwide following.

Latest Episodes

WGBY Create
Sun Mar 25th, 8:30am

Annabel Langbein helicopters deep into the Southern Alps high country of New Zealand to cook a hearty lunch for the deer musterers. Returning to her lakeside Wanaka cabin, she cooks a simple but indulgent dinner of venison tataki, duck confit and a sublime flourless chocolate cake. Recipes from this episode: Moroccan tomato sauce, Moroccan eggs, cowboy hash, venison tataki, duck confit, fragrant lentils, crispy parsnip peels, flourless chocolate cake, raspberry coulis.

WGBY Create
Wed Apr 18th, 8:30am
Wed Apr 18th, 2:30pm

Annabel Langbein visits her neighbor's hazelnut orchard in New Zealand's Central Otago for the fall harvest, cooking up a rib-sticking pea and ham soup and a spiced apple cake for lunch. On the menu that night are artichokes fresh from the garden, chicken and leek gratin, and individual pear and hazelnut tarts. Recipes from this episode: rib-sticking pea and ham soup, one-pot spiced apple cake, artichokes with vinaigrette, Provencal crust, chicken and leek gratin, garlicky vegetable toss, hazelnut butter, individual pear and hazelnut tarts.

WGBY Create
Wed Apr 11th, 8:30am
Wed Apr 11th, 2:30pm

In sunny Nelson at the top of New Zealand's South Island, Annabel Langbein goes foraging and harvests mushrooms to use in a quick and easy teriyaki fish and mushroom bake. She also shares her recipe for a super-simple lemon and ginger ice cream served with crunchy ginger biscotti. Recipes from this episode: pan-fried mushrooms with pine nuts, lahmacun flatbread, salted edamame, teriyaki sauce, teriyaki fish and mushroom bake, Japanese-style rice, gingered bok choy, lemon and ginger ice cream, ginger biscotti, fresh flower tea.

WGBY Create
Wed Apr 4th, 8:30am
Wed Apr 4th, 2:30pm

Annabel Langbein tries her hand at fly fishing on the lake near her Wanaka cabin, then shows how to cook the most succulent trout enrobed in salt. As her neighbors arrive for a cookout she whips up help-yourself hamburgers and blueberry crepes over the outdoor fire. Recipes from this episode: vegetable samosas, minty yogurt dipping sauce, salt-crusted fish, speedy mayo, dill and caper mayo, mango salsa, sesame beef patties, help-yourself hamburgers, holiday crepes, blueberry sauce, retro fruit punch.

Annabel Langbein milks goats at her neighbors' organic farm and then shows how easy it is to make haloumi cheese. She turns this into a starter, grilled on skewers with shrimp and zucchini. Also on the menu are flash-roasted salmon fillets with home-made pesto, and decadent molten chocolate pots. Recipes from this episode: home-made haloumi, shrimp, haloumi and zucchini skewers, summer basil pesto, flash-roasted pesto salmon, potato rosti, braised fennel with lemon, molten chocolate pots, limoncello.

WGBY Create
Sat Mar 3rd, 7:00am
Sun Mar 4th, 1:00pm
Sun Apr 15th, 8:30am

Annabel Langbein picks heritage apples from a family orchard dedicated to preserving rare varieties in sunny Nelson, New Zealand. Returning to her lakeside cabin, she cooks a Mexican-style feast of succulent slow-cooked pork with smoky chili beans and guacamole, followed by the easiest, most refreshing apple and raspberry sorbets ever. Recipes from this episode: cinnamon apple fritters, garden gazpacho, Mexican rub, Mexican pulled pork, smoky chili beans, chunky guacamole, fresh flour tortillas, apple and berry sorbets.

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