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.
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
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.
LSA, a combination of ground linseeds, sunflower seeds and almonds, has become a popular addition to many diets over the past couple of years. As it is solely made up of ground almonds and seeds, this makes it a very versatile, gluten free ingredient suitable for both sweet and savoury dishes. The exact ratio of nuts and seeds will vary among brands, but LSA is generally made up of around 50% linseed, 30% sunflower seeds, and 20% almonds. Nuts and seeds are extremely nutrient and energy-dense (meaning you get a lot of ‘bang for your buck’ when it comes to the nutrient content per serve), so you only need a small amount to get some seriously good benefits. Read on learn more...
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”.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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!
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.
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.