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!
This week our Gourmet foodies will be spicing up hump day with Harissa Grilled Lamb Rump. Alongside Maple Roasted Kumara, Chickpeas and Feta, this dish is a divine collaboration of flavours sure to please all foodies.
Due to popular demand we thought we'd share a very special recipe with you all. It's for the Chewy Coconut Oat Chocolate Chip Cookies that we delivered to our foodies this weekend to help them treat Dad. Happy cooking!
Believed to be the most commonly grown tree in the world, oranges are one of the world’s favourite fruit. Gisborne is NZ’s largest supplier of Oranges with 85% of the national crop grown in the region. Juicy, sweet and known for vitamin C, oranges make a great snack and add an extra element to many recipes. I love baking with oranges and its zest provides great citrus flavour. This recipe uses the zest of three and juice of two. It makes for the perfect morning tea treat.
In season and from the sea, the purple –black seaweed, Karengo, is being used in the week’s Gourmet Bag! Its purplish colour is characteristic of the Pacific, the Atlantic varieties are green. Karengo is indigenous to New Zealand and comes to maturity during the chilly winter months meaning it is in season now!
Jesse and his team of passionate taste chasers make our delicious aioli, tapenades, pestos, antipasto, feta spreads, the tangy dressings and sauces.
We love introducing you to beautiful local rarities and tasty treasures influenced from afar. Next week there are a few ingredients in our Food Bags that may have you quietly thinking, “What’s that!” So we'll make the unknown known so you too can be an expert on this week’s goodness.
To celebrate Thanksgiving we’re treating our Classic and Family with turkey burger recipes using meat from our friends down South at Canter Valley. Turkey mince, which we’re providing you with, makes a great burger patty as it is high in protein and full of flavour.
This week we’ve got a real treat for our Classic Foodies - wild venison supplied by our friends at Raukumara Red. This will be used to make cute little venison patties served in lettuce cups with kumara chips and tomato basil salsa.
Any Gourmet Foodies out there will be familiar with venison as it regularly appears on the Gourmet menu.
I don’t know about you all, but this stormy wintery weather has got me seriously craving soup. This Asian inspired recipe does take a little longer to prepare but it’s entirely worth it. Get the kids into the kitchen to help fold the wontons and make them all at once. You could also make them in advance. You’ll be surprised how fast you are by the end! Happy eating x
This week our Classic foodies will be crumbing chicken breasts in LSA (ground linseeds, sunflower seeds, and almonds) which is a yummy alternative to breadcrumbs. This crunchy chicken is served with a homemade smoky tomato dipping sauce an honeyed kumara and broccoli. Read on to learn about the benefits and uses of LSA!
Food is such an amazingly vast topic, no one could ever stop learning about it. We thought we'd share the food knowledge by rounding up some fun facts. Enjoy! Nadia x
Today Mike, Danielle and Kay, from our Test Kitchen, were invited to visit ‘The Garden’s Primary School’ in Manurewa to participate in their soup making initiative called “Souptastic”.
This week we're excited to provide Gourmet Bag foodies with delicious, succulent confit duck from “Gameford Lodge” to create Glazed Duck with Chervil Mash, Spring Veg and Fig Jus. Duck is such a treat and I’m a real fan of Gameford Lodge’s beautiful products. I love how providing you with confit duck takes some of the hard work out of a meal.
Earlier this week we ran our FIRST EVER My Food Bag cooking class - one of our ways to say thank you to some of our most loyal customers.
Every now and then, we give our Gourmet foodies a little taste of restaurant fare, right in the comfort of their own home. Our Guest Chef series, which launched in October 2013, has included recipes from some of our country’s most accomplished chefs.