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!
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.