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What you need to know about karengo seaweed

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!

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TopShelf sauce and dip goodness

Jesse and his team of passionate taste chasers make our delicious aioli, tapenades, pestos, antipasto, feta spreads, the tangy dressings and sauces.

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I'm Eating What?!

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.

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Our Canter Valley Poultry

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.

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OUR RAUKUMARA RED VENISON

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.

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Asian Pork Dumpling Soup with Vegetables

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

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Linseed Sunflower Almond

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!

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Fun Food Fact Friday

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

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Souptastic Wednesday

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”.

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Our delicious Gameford Lodge duck

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.

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First ever exclusive My Food Bag cooking class

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.

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Our Guest Chef Recipe Series

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.

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Albert Psaro, Our Master Artisan Baker

Albert and his team from the aptly named ‘Albert’s Kitchen’ in Pukekohe often supply you lovely foodies with his handmade breads and pizza bases - they’re some of the best we’ve ever had here in New Zealand!

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Our Customer Story

Enough of us talking; we thought we’d share with you some recent feedback from one of our customers. Thanks for sharing this with us Sianne.

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Our Harmony Cutting Demonstration

Our lucky chefs, including myself, were at an exclusive cutting class run by the friendly team from Harmony and Neat Meat in Ponsonby Central recently.

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Getting Dressed Up

Sometimes, a good dressing is all you need to transform a mundane salad into a sensational salad! Dressings can often be high in fat with lots of oil and mayonnaise, but some of my favourite dressings not only pack a flavour punch, but are healthy too. It’s easy to make up your own dressings (and you can get a little creative), but the key thing is you get a good balance of sour, salty and sweet flavours. You can always throw in some aromatic herbs too!

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Tips for food photography at home

We know you all love to share pictures of your My Food Bag creations; whether it be showing us your good work, or impressing others with your culinary skills. We've had countless requests to share tips and tricks to help you snap like a professional. Here are our top 5 pointers:

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Delicious, versatile Edamame Beans

Edamame, unripened green soybeans fresh from the pod, are among the few plant-based foods that supply complete protein. This staple in Japanese cuisine is not only healthy, but yummy too! Some of you Food Bag foodies would have tried edamame beans in our recipes recently and might be struggling to work out what to do with your left overs. How about try one of these recipes!

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Our charcutier, L’Authentique

We’re proud to supply L’Authentique, an award-winning, New Zealand owned and operated charcuterie. They specialise in quality French products made from locally sourced free-range meats, created by imported French men.

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Our Smokey Seafood Supplier

This week we're excited to be providing Family Bag foodies with beautiful smoked kahawai from ‘Smokey Seafood’ to create delicious Smoked Fish and Pumpkin Cakes. I’m a real fan of their smoked seafood – I love its rich flavour and delicate texture!

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