My Gourmet Fruit has arrived and, my gosh, it looks amazing! Each week our buying team searches far and wide to source both old favourites as well as somewhat strange, new and delicious fruits.
Banana bread is a tasty treat that’s so easy to make! It’s perfect to pop in the kid’s lunchbox or to enjoy with a cup of tea! It’s also a great way to use up the over-ripe bananas in your fruit bowl.
This week your glorious gourmet fruit box will contain a few very strange looking, yet delicious fruits! Each of our regions are in for a little surprise of their own. Enjoy foodies!
This week our buying team has searched far and wide to find some extra delicious fruity goodness for you to sink your teeth into. Have a read to learn about this week’s amazing Gourmet fruit.
Pineapple is delicious on its own, but if you want something quick and easy to make for dessert, how about grilling it and topping slices with reduced balsamic vinegar, toasted desiccated coconut and pine nuts, and natural yoghurt. Feel free to make this recipe your own with the addition of diced berries or any other sweet fruit as an extra garnish. Grill the pineapple in advance and simply re-heat on an oven tray for a quick, sure to impress, dinner party dessert or afternoon snack.
Figs are lusciously sweet and have a texture that combines chewy flesh, smooth skin and crunchy seeds. Our fig season starts mid-February and lasts until late April. After picking, figs need to be kept for between 24 – 48 hours to ripen. Figs are ready to eat when they are soft to touch, have a slightly wrinkly skin and peel like a banana. Figs are packed with calcium, beta carotene, vitamin C, fibre and powerful antioxidants. We're excited to be delivering this nutritious fruit in our Gourmet Fruit Box this weekend to our Auckland, Hamilton, Cambridge and Tauranga customers.
ANZAC biscuits were traditionally made by women on the home front and sent to their soldiers in Gallipoli. "Soliders’ 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 and desiccated coconut.
Spaghetti squash, also called vegetable spaghetti, noodle squash, and spaghetti marrow, is a unique vegetable that can make a funky substitute for pasta. When raw, the flesh is solid and similar to other raw squash; but when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti! If you receive a whole squash, use a large sharp knife to halve squash lengthwise, leaving stalk attached. Keep seeds and core attached. To save time the spaghetti squash can be cooked the night before, scooping out and separating the spaghetti strands on the day of cooking.
This week we've had overwhelming positive feedback from our Gourmet foodies about the curry sauce for Monday night's Pan-Fried Fish with Sri Lankan Mango Curry Sauce. So we talked to our Test Kitchen team, and managed to get them to share their secret recipe with you all! Now you can recreate this tasty dish and wow all your friends and family with your culinary skills.
To visit the Barossa is to taste the good life. Premium wines, including Barossa Valley Shiraz and Eden Valley Riesling, regional produce and acclaimed restaurants provide a gastronomic experience second to none.
For tonight’s Gourmet Pan-Fried Fish recipe you’ll be making cauliflower steaks. This method of preparing cauliflower is very simple and wonderfully delicious! Once you’ve tried making cauliflower this way, you won’t go back! Follow these tips to make the perfect cauli steaks.