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.
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!
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?
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.
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.
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.
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.
You've probably heard about our Christmas Bag and how it will make the festive season a time of celebration and relaxation. If you're still not quite sure about whether or not to order yours this year, check out some of the amazing feedback we received last year.
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.
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 Kendra.
This week I’m excited to have provided our Classic Bag Foodies with delicious smoked paprika pork sausages from ‘Frank’s’. I hope you enjoy these as much as I do – served with Ajvar, a delightful Serbian capsicum relish, and Lebanese pita breads.
What better way to treat Dad on Father's Day tomorrow than with this delicious Chocolate Caramel Coffee Slice. I'm sure Dad will love this rich and decadent treat.
We’re excited to provide award winning, and simply delicious, bakery ingredients from Paneton French Bakery. Their passionate team are continually developing new and exciting products for us to supply our lovely foodies with. I love working with their products, whether it be topping a pie with their flaky puff pastry or serving a comforting soup with a delicious crusty bread roll on the side.
This week we're excited to provide Gourmet Bag foodies with beautiful pumpkin spaghetti from “Pasta Mia” to create delicious Pumpkin Spaghetti with Wine Barrel Smoked Mushrooms, Balsamic Shallots, Chèvre and Spinach. I’m a real fan of their authentic pasta products – I love their delicious flavour and beautiful texture!
This week our friends at Harmony will be providing Gourmet foodies with some delicious sous-vide pork shoulder for Wednesday night’s Pulled Pork and Black Bean Soft Tacos. This cooking method takes the hard work out of achieving the delicious results of a slow cooked meal.
I love cooking with fresh herbs as they turn an everyday meal into a culinary masterpiece. Fresh herbs provide not only vibrant flavour, but make the food look and smell amazing! Although the wonderful world of fresh herbs can be confusing as there’s such a variety of herby goodness.
What better way to warm up on a cold winter’s day than to sit down and enjoy a bowl of delicious soup. Here’s an adaptation of one of our most popular Classic Food Bag recipes, that’s not only perfect for this weather, but will also use up any leftover root veggies that you may have in your kitchen.
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!