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 Tanya.
A delicious well-cooked poached egg is such a treat to start the day and can make a great addition to many meals no matter the time of day! This week our Family foodies will be poaching eggs to make a lovely addition to Thursday night’s haloumi, courgette and herb fritters. Here are my tips for cooking the perfect poached egg every time.
This week our Gourmet foodies will be introduced to a very special legume known as the Adzuki bean! While not commonly used in New Zealand, this tasty morsel is a popular element in Asian cuisine and is used in a wide range of sweet and savoury dishes.
Attention Gourmet Food Bag foodies! This week your tastes buds are taking you to Durban, South Africa! Get ready to embark on a journey to the centre of the loaf. But, before you read on let’s clear one thing up! Bunny Chow is not rabbit food nor is it made from bunnies. So… what is it?
Some of you foodies might have received a new and interesting fruit in your Fruit Bag this week - a pomelo. A pomelo is a giant citrus fruit. It tastes a lot like grapefruit, but is less bitter. To get to its sweet and juicy flesh you have to cut away a tough skin and thick rind, as well as peel the bitter membranes that separate each slice. Rest assured though, the hard work is worth the reward! Here's a yummy and refreshing recipe that you could use your pomelo in. Cheers!
The year was 2009 and Barb and Lloyd Fitzsimons were busy rearing happy, free and frolicking chickens. Ever keen to supply their contented chooks to a local store, they hit a stumbling block when it came to finding a supplier that matched their firmly held beliefs in ethical farming. And so Barb and Lloyd’s store in Palmerston North was born. Similar to their parents’ ethos when they were growing up to “run outside and play”, Barb and Lloyd believed what was good for the goose, was good for the gander. Their animals were farmed freely, outside, allowed to run and play like the happy creatures they are.
Hola Amigos! This week our Family foodies will be wrapping their snappers around a tortilla containing a filling which may be considered a little unorthodox. Don’t be afraid, I promise this meal will leave you screaming “Muchos Gracias Mi Comida Bolsa!!”* from the roof tops. I introduce to you, the amazing, delicious, absolutely incredible BANGERRITO!
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.