You may be wondering why a number of our Bags contain fish dishes every week. This isn’t just because we’re big fans of fish (even though we are!), it’s also because of the essential oils these tasty little fillets contain. This week we’re spotlighting the particularly oily fish, salmon.
Horseradish. It’s only distantly related to the common radish and most certainly has nothing to do with horses. So what is it with this tangy little condiment and it’s even stranger name? Appearing in the Gourmet Bag this week, we thought we would shed a little more neigh-ledge on the matter.
Make no mis-steak, we’re serious about sustainability and our suppliers are too! We’d like you to meat Taupo Beef, a beef supplier who are changing the game when it comes to sustainable farming.
Commemorate our heroes this weekend by baking delicious ANZAC cookies. Crisp on the outside and chewy in the middle, we’re sure you’ll love them. ANZAC biscuits were traditionally made by women on the home front and sent to their soldiers in Gallipoli. "Soldiers’ Biscuits" originally contained just flour, sugar, milk powder and water, these simple biscuits were made to endure the journey at sea. Now they're more of a treat with the addition of butter, golden syrup or honey and desiccated coconut.
This is a delicious version of the classic chocolate cake. Try it this weekend and let us know what you think!
The season is upon us when that colleague starts to bring in bags of feijoas, daily. It’s the time of year your neighbor tells you to help yourself to the fruits of their feijoa tree. Or maybe you’re the one doing the small, delicious, green gift giving!
Most people don’t know much about it, but they’re quick to leave it off their shopping list. You’ll find it in the chilled section at the supermarket, or even in your My Food Bag chilltainer from time to time. It’s that white, silky looking stuff that you might have a love-hate relationship with, or maybe you just love to hate it. But stop right there, we’re here to clear the air about tofu!
Entertaining this weekend? Or just looking for some baking inspiration. Try our delicious teacake recipe. Plus, walnuts are rich in omega-3 fats and antioxidants. Happy baking x
With the help of our friends at Puhoi Valley we’ve created a delicious Crème Caramel recipe. This is made with caramel and white chocolate milk and served with caramelised nectarines. It’s the perfect romantic dessert to enjoy on the 14th.
This week our Veggie foodies will be enjoying a flavour-packed Mexican bowl with some exciting ingredients such as black beans and freekah. You may not have tried black beans before, so let us give you a quick rundown.
Enough of us talking; we want to share with you some recent feedback from one of our happy customers.
We hope that you all had a delicious Christmas Day and that you enjoyed the 2016 My Christmas Bag. Some of you might have already recovered from the over-full feeling, and may be starting to think about what you’re going to eat today. If you’re lucky enough to have some leftovers from your feast yesterday, here are some ideas of what to do with them!
You may be surprised to know that you (most likely) love alligator pears. You spread alligator pear on your toast, top with tomato and a pinch of salt. You enjoy them with corn chips and at dinner time you toss slices through your salad. Alligator pears, more commonly known as avocados, are back in season and we are so excited! They’ve been a favourite for millions of years and not just by humans...
We are getting very excited over here and we are sure you will be too! Why? Because as we welcome in the beautiful sun for Summer we also say hello to the super tasty fruits that come with it, meaning your fruit boxes are about to get a bit of seasonal Summer goodness added to them – woohoo!
Our Classic foodies are enjoying a delicious Chicken Tikka this week which contains many health-boosting ingredients. One of these is the ancient Indian spice, turmeric.
Veggie foodies, get ready for an exotic, culinary adventure! Your taste buds are being transported to Indonesia tonight with our authentic Balinese Kering Tempeh and Forbidden Rice.
The weather's warming up, it’s time to utilise your outdoor kitchen! Whilst it’s not quite summer, and you may need a warm jacket, we’re feeling optimistic. Brush off the dust and replace the gas bottle, its BBQ time! Whether it’s the flames, the smoke or simply the outdoors, we’re not quite sure why – BBQ’d meat just tastes so much better!
Our Classic and Veggie foodies will be having dinner with Gus next week, (Aspara)-Gus that is! Gus loves the warm spring weather, being rubbed with olive oil and especially enjoys sitting under the grill of the BBQ until he’s got a sun-kissed glow. He’s the tall, sharp veggie of the moment who’s only in town until December, so be sure to make the most of your dinner date with Gus as his time with us is short.
Our Classic Foodies will be kicking this week off with a Bang…and a Bang! Bang Bang chicken hits the menu and it’s bound to be a serious crowd pleaser.
If you’re from Louisiana this may not be news to you…but there’s is more to ‘Cajun’ than meets the taste bud!