Fresh https://fresh.co.nz Fresh Recipes & Ideas, Latest Food News & Innovations Mon, 24 Apr 2017 16:50:24 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.4 ANZAC Day food https://fresh.co.nz/2017/04/25/anzac-day-food/ https://fresh.co.nz/2017/04/25/anzac-day-food/#respond Mon, 24 Apr 2017 12:00:00 +0000 https://www.fresh.co.nz/2016/04/14/anzac-weekend-food/ Lolly slice, lamingtons, kiwifruit, roast lamb, fish and chips, L&P, whitebait fritters, mince and cheese pies, ginger crunch, jaffas, pavlova, kaimoana cooked on the BBQ and popsicles. Do you want to know more about iconic New Zealand food to commemorate ANZAC Day? Let’s discover the origins of New Zealand cuisine as a foodie tribute to the ANZACs: […]

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Lolly slice, lamingtons, kiwifruit, roast lamb, fish and chips, L&P, whitebait fritters, mince and cheese pies, ginger crunch, jaffas, pavlova, kaimoana cooked on the BBQ and popsicles. Do you want to know more about iconic New Zealand food to commemorate ANZAC Day?

Let’s discover the origins of New Zealand cuisine as a foodie tribute to the ANZACs:

Kiwifruit:
Like Dutch tulips have their origin in Asia, kiwifruit does not actually originate in New Zealand. Also known as Chinese gooseberries, the fruit comes from China but, when New Zealand farmers wanted to market their crop overseas in the 1960s, China was out of favour in the West. To identify the fruit with New Zealand, it was given the name kiwifruit. It is never called just a kiwi. That term is reserved for the bird or to describe a person from New Zealand.

ANZAC Biscuits:
The popular version of the Anzac biscuit’s history is that they were made by Australian and New Zealand women for the Australian and New Zealand Army Corps (ANZAC) soldiers of World War I and were reputedly first called “Soldiers’ Biscuits” and then “Anzac Biscuits” after the Gallipoli landing.

L&P soft drink:
L&P (Lemon and Paeroa) is a sweet, almost uncoloured soft drink made by combining lemon juice with carbonated herby, mineral water from the town of Paeroa.

Jaffas: 
These orange coated choc balls are traditionally associated with going to the movies. They were first made in Sydney by James Stedman Sweets (aka “Sweetacres”, also makers of Minties) who had a plant in Auckland making Jaffas and Minties. When Rowntree Hoadley took over Sweetacres in Australia, the NZ business went to Griffins.
Pineapple Lumps: 
According to a bag of Pascall’s Pineapple Lumps, the sweets have been available since 1935. They may have been first made by the Regina sweet factory in Oamaru, currently Rainbow Confectionery Ltd. They are unique to New Zealand.
Chocolate fish:
Indigenous to New Zealand, the chocolate fish – white or pink marshmallow covered in milk chocolate – is a popular favourite with hot drinks. The fish have even coined a popular expression: “give that man a chocolate fish” to indicate someone deserves thanks.
The pavlova:
The pavlova is a New Zealand food icon – a large cake-sized meringue filled with fruit and cream. It is claimed by both Australians and New Zealanders as their own. Check out our recipe by clicking above on the Search field. Mmmmm.
Lamingtons:
 New Zealanders and Australians also argue about the origins of the Lamington – a sponge cake cube coated in a layer of traditionally chocolate icing and desiccated coconut. They are sometimes served as two halves with a layer of cream and/or strawberry jam between. There is also a strawberry variety that is more common in New Zealand, while sightings of a lemon variety have occurred in Australia.

Afghan Biscuits:
These tasty chocolate and cornflake biscuits, generally topped with chocolate icing and walnut pieces, are a real Kiwi treat although, according to renowned food historian Tony Simpson, the origins of the name is shrouded in a bit of mystery. It is believed the name has nothing to do with the country Afghanistan but simply with the dark colour of the biscuits. Check out our wickedly good recipe above by entreating Afghan into the search field.
Marmite:
New Zealand Marmite significantly different in taste from British Marmite – our ingredients include sugar – and comes in different packaging. It is made by Sanitarium, which started importing it from Britain in 1910, gained the exclusive agency to sell in New Zealand in 1919, and in the 1930s started experimenting with blends that led to today’s independent product. Meanwhile, Vegemite is the registered brand name for an Australian-made dark brown, salty food paste made from yeast extract. While highly popular in Australia and New Zealand, it has never been successfully marketed elsewhere. To make it easy to understand the differences: Marmite has sugar, Vegemite does not.
Kumara:
This sweet potato is a staple in the Māori diet and has a long history of cultivation in New Zealand. Early Māori settlers brought the kumara with them from its Pacific Island source more than 1000 years ago. These days, the kumara is used widely  in NZ cooking.
Whitebait:
New Zealand whitebait is small, sweet and tender with a delicate taste. The most popular way of cooking whitebait in New Zealand is the whitebait fritter, which is essentially an omelette containing whitebait. Foreigners frequently react with revulsion when shown uncooked whitebait, which resembles slimy, translucent worms. One of our top recipes here at Fresh.co.nz is whitebait fritters, so head back to the home page and see the Top Recipes list.
Huhu Grub:
The Māori consider the huhu grub a delicacy while others may have tried it as a dare during a wild food festival. Said to have the taste and consistency of peanut butter, the grub’s high fat content can be a lifesaver for people lost in the bush.

BBQs:
We love throwing some sausies, steak and lamb kebabs on the barbie here in New Zealand. It’s our way of life in summer. Etymologists believe that ‘barbecue’ derives from the word ‘barabicu’ found in the Caribbean language and entered European languages in the form ‘barbecoa’ in the early 1500s. Half a millennium later, we love BBQ’ing more than ever.
And here’s a bit of a laugh for you… When a man volunteers to BBQ, this is pretty much how it goes in NZ:
1. The woman buys the food.
2. The woman makes a salad, prepares vegetables and makes dessert.
3. The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill,  beer in hand.
4. THE MAN PLACES THE MEAT ON THE BBQ.
5. The woman organises plates and cutlery.
6. The woman comes out to tell the man that the meat is burning. He thanks her and asks if she will bring another beer while he deals with the situation.
7. THE MAN TAKES THE MEAT OFF THE BBQ AND HANDS IT TO THE WOMAN.
8. The woman prepares the plates, salad, bread, utensils, napkins, sauces and brings them to the table.
9. After eating, the woman clears the table and does the dishes.
10. Everyone PRAISES THE MAN and THANKS HIM for his cooking efforts.
11. The man asks the woman how she enjoyed her night off and, upon seeing her annoyed reaction, concludes that there’s just no pleasing her.

Kia Ora! You could enjoy all these Kiwi foods on ANZAC Day or you could just go fishing, pipi picking or buy a Kiwi Burger…

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Anzac facts https://fresh.co.nz/2017/04/25/anzac-facts/ https://fresh.co.nz/2017/04/25/anzac-facts/#respond Mon, 24 Apr 2017 12:00:00 +0000 https://www.fresh.co.nz/2016/03/31/anzac-facts/ Every April 25th, we have a memorial day to honour those who fell that day in 1915 and every other fallen hero, who died in the service of our countries.  Both New Zealand and Australia share the day, as we shared our forces and our men in two world wars. ANZAC biscuits were baked by […]

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Every April 25th, we have a memorial day to honour those who fell that day in 1915 and every other fallen hero, who died in the service of our countries.  Both New Zealand and Australia share the day, as we shared our forces and our men in two world wars.

ANZAC biscuits were baked by women during WWI for their sons, husbands and brothers overseas on deployment. They are a rolled oat biscuit made without eggs so they keep longer. Golden syrup or treacle is the binding agent.

How to make ANZAC Biscuits or Anzac Cookies:

You will need:

1 cup flour

pinch salt

1 cup sugar

1 cup desiccated coconut

1 cup rolled oats

125 grams butter

1 Tbsp golden syrup

2 Tbsp water

1 tsp baking soda

1 tsp vanilla essence

How to make Anzac Biscuits:

Sift the flour and salt together into a large bowl. Stir in the sugar, coconut and rolled oats. Melt the butter, golden syrup and vanilla together. Dissolve the baking soda in the boiling water and mix into the flour with the melted butter, stirring until all the ingredients are combined.Roll tablespoonfuls of the mixture into balls and place on greased trays. (Flatten lightly with a fork.)
Bake at 180 degrees Celsius for about 12-15 minutes until the biscuits have flattened out and have become a reddish brown. Transfer to a cake rack to cool. They will crispen as they cool. Store in an airtight container. Makes 3 dozen. Serves 36.

About Anzac Day:

ANZAC stands for Australia, New Zealand Army Corps.  The ANZAC forces landed in Gallipoli April 25th 1915.  Despite huge losses, the ANZAC forces held their beaches and gained objectives such as Chanuk Bair, that other forces failed to match, their bravery and irreverence toward authority were legendary.

Every April 25th, we have a memorial day to honour those who fell that day in 1915 and every other fallen hero, who died in the service of our countries.  Both New Zealand and Australia share the day, as we shared our forces and our men in two world wars.

ANZAC Day begins with Dawn Services, through out New Zealand and Australia.  The old soldiers march into the parade ground, Prayers are said for the dead, the ode to the fallen is said and then the last post played and the flag is lowered.

Ode to the Fallen:

“They shall grow not old, as we that are left grow old;

Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them.”

Then a Bugler plays revellee and the New Zealand flag is raised. Wreaths and poppies are laid at the cenotaphs and at the tomb of the unknown soldier in the capitals of New Zealand and Australia: Wellington and Canberra.

Red Poppies are worn, as in England, for Armistace Day a tradition that grew from the poem In Flanders Fields:

“In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place: and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.”

Anzac Biscuit Facts:

History has it that ANZAC biscuits or cookies to Americans, were baked by women during WW1 for their sons/husbands/brothers/fiances etc overseas on deployment.  Basically they are a rolled oat biscuit made without eggs in order that they keep longer.  The golden syrup is the binding agent. Golden syrup is a light treacle.

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Akarua Pinot Noir 2016 https://fresh.co.nz/2017/04/24/akarua-pinot-noir-2016/ https://fresh.co.nz/2017/04/24/akarua-pinot-noir-2016/#respond Sun, 23 Apr 2017 20:43:27 +0000 https://fresh.co.nz/?p=90674 Akarua means ‘two vines’. Back in 1996 when our home vineyard on Cairnmuir Road in Bannockburn was planted, the two varietals chosen were Pinot Noir and Chardonnay – and as simple as that, the Akarua brand was launched. RUA of course means two in Maori, so when in 2008 we launched our second pinot noir […]

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Akarua means ‘two vines’. Back in 1996 when our home vineyard on Cairnmuir Road in Bannockburn was planted, the two varietals chosen were Pinot Noir and Chardonnay – and as simple as that, the Akarua brand was launched.

RUA of course means two in Maori, so when in 2008 we launched our second pinot noir label it was an obvious choice!

Since its first vintage, RUA Pinot Noir has captured the attention of both the seasoned Pinot lover and those new to the world of wine. With generous layers of sweet red berries, subtle savoury characters and just a touch of spice, there is no doubt why RUA Pinot Noir has become a firm favourite. Soft, supple tannins flow gently across the palate, balanced by the wine’s acidity, leading to a long fruit-driven finish. The bouquet offers an abundance of bright red fruits and lifted floral aromas with a touch of dried herb lending complexity.

RUA Pinot Noir 2016 is equally at home accompanying a beautiful gourmet meal served on crisp white linen tablecloths or with your favourite Saturday night feast by the fire.

Akarua Winemaker Andrew Keenleyside’s Food & Wine Matching TIP: “Enjoy our RUA Pinot Noir with a traditional Rack of Lamb with rosemary and thyme, a Fennel-Garlic Pork Roast or Lemon Butter Grilled Salmon.”

RUA Pinot Noir 2016 RRP: $25.00

Available at leading restaurants, selected supermarkets, Glengarry and other fine wine retailers nationwide. Distributed by Hancocks Wine Spirit and Beer Merchants.

www.akarua.com

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Viralex Kids Immune Chews https://fresh.co.nz/2017/04/19/viralex-kids-immune-chews/ https://fresh.co.nz/2017/04/19/viralex-kids-immune-chews/#respond Wed, 19 Apr 2017 04:11:23 +0000 https://fresh.co.nz/?p=90611 Keeping the whole family fighting fit is hard enough without the colder months biting at our heels, bringing those dreaded seasonal ills and chills. We all know those pesky bugs mean more sick days at home for the kids which impacts the whole family. This year Good Health has some great news – they have […]

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Keeping the whole family fighting fit is hard enough without the colder months biting at our heels, bringing those dreaded seasonal ills and chills. We all know those pesky bugs mean more sick days at home for the kids which impacts the whole family. This year Good Health has some great news – they have increased the ability for families to stay healthy and happy this winter with their new addition to the Viralex range; great tasting, natural Viralex® Kids Immune Chews containing clinically researched Wellmune® for less days off daycare and school.

Good Health Viralex® Kids Immune Chews help to boost children’s immune systems so that they stay healthy all year-round. A strengthened immune system also supports a speedy recovery, if they do get sick, allowing them to bounce back quickly and run wild through the playground again. Even the fussiest of little eaters will love the yummy berry flavoured, chewable tablets. Embossed with a cute kiwi and with no artificial colours, flavours, sweeteners or preservatives it’s a winner with the kids and parents alike!

Good Health Viralex® Kids Immune Chews contain the unique and clinically researched ingredient Wellmune® that supports overall health and wellness by boosting children’s immune systems, without over stimulating. The effectiveness of Wellmune® is backed by multiple clinical studies specifically with young children. Good Health Viralex® Kids Immune Chews also contain Vitamin C and Zinc which are both essential for immune system strength and development.

Good Health has the whole family covered all year-round when it comes to health and effective immune support. The well-known, all natural and powerful Viralex® range helps to build and protect the immune system, fighting against the numerous challenges our bodies are faced with daily.

Good Health Viralex® offers everyday immune support, building the body’s defences for year-round immune protection. The secret lies in its high strength Olive Leaf extract, which contains the active ingredient, Oleuropein. Olive Leaf extracts are well-known for having effective antioxidant and immune strengthening properties. The formula also contains other key immune ingredients Astragalus, Beta Glucans, Zinc and Vitamin D3 which act together to support the immune system, deterring the unwelcome challenges that come from being
run down.
When you start to feel those first signs of winter ills and chills, Good Health Viralex® Attack provides rapid immune defence. The unique, clinically researched ingredient EpiCor® starts working in just two hours to help fight immune challenges. Other key ingredients; Olive Leaf extract, Pelargonium Root and Zinc work together to further strengthen the immune system.

When your throat is feeling dry and irritated and your nose is blocked, Good Health Viralex® Soothe EpiCor® Throat Lozenges will help you get through the day. They can be used in tandem with Viralex® and Viralex® Attack. Fast acting EpiCor® strengthens the immune system and along with Manuka Honey and Menthol helps to clear the airways and soothe the throat.

GOOD HEALTH VIRALEX® KIDS IMMUNE CHEWS RRP $20.90 (60 CHEWABLE TABLETS)
GOOD HEALTH VIRALEX® – EVERYDAY IMMUNE SUPPORT RRP $24.90 (30 CAPSULES)
GOOD HEALTH VIRALEX® – EVERYDAY IMMUNE SUPPORT RRP $44.90 (60 CAPSULES)
GOOD HEALTH VIRALEX® ATTACK – RAPID IMMUNE DEFENCE RRP $28.90 (30 CAPSULES)
GOOD HEALTH VIRALEX®ATTACK – RAPID IMMUNE DEFENCE RRP $49.90 (60 CAPSULES)
GOOD HEALTH VIRALEX® SOOTHE EPICOR® THROAT LOZENGES RRP$14.90 (20 INDIVIDUALLY WRAPPED LOZENGES)

 

DIRECTIONS Good Health Viralex® Kids Immune Chews
Children 1-5 years: Crush or chew 1 tablet daily.
Children 6-12 years: Chew 1-2 tablets daily.

DIRECTIONS Good Health Viralex® – Everyday Immune Support
Maintenance dose Adults: Take 2 capsules daily with food.
Children 6-12 years: Take 1 capsule daily with food.
Acute dose Adults: Take 4 capsules daily with food.
Children 6-12 years: take 2 capsules daily with food.

DIRECTIONS Good Health Viralex® Attack – Rapid Immune Defence
Adults: Take 2 capsules daily with food. For acute onset, take up to 3 capsules daily with food.
Children 6-12 years: Take 1 capsule daily with food.

DIRECTIONS Good Health Viralex® Soothe EpiCor® Throat Lozenges
Adults: Dissolve one lozenge slowly in the mouth up to 6 times daily
Children 6-12 years: Dissolve one lozenge slowly in the mouth up to 3 times daily.

Always read the label and use only as directed. If symptoms persist consult your healthcare professional.
Good Health, Auckland.

STOCKIST DETAILS: Good Health products are available at selected leading pharmacies and health stores nationwide as well as various online stores. For more information or to locate your nearest stockist please visit www.goodhealth.co.nz or phone 09 448 0160. For the Good Health Naturopath advice line, phone 0800 44 66 34.

FACEBOOK: www.facebook.com/GoodHealthNZ
TWITTER: www.twitter.com/goodhealthnz
#GOODHEALTHNZ

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Entries are open for S.Pellegrino Young Chef 2018 https://fresh.co.nz/2017/04/19/entries-open-s-pellegrino-young-chef-2018/ https://fresh.co.nz/2017/04/19/entries-open-s-pellegrino-young-chef-2018/#respond Wed, 19 Apr 2017 03:49:33 +0000 https://fresh.co.nz/?p=90608 Calling all young chefs from around New Zealand! Are you a young professional chef with a signature dish that can take you to the top? Would you like the opportunity to be a part of a global competition with individual guidance from some of the best chefs in the world? S.Pellegrino Young Chef 2018 are looking for […]

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Calling all young chefs from around New Zealand!

Are you a young professional chef with a signature dish that can take you to the top? Would you like the opportunity to be a part of a global competition with individual guidance from some of the best chefs in the world?

S.Pellegrino Young Chef 2018 are looking for some top Kiwi chefs to represent New Zealand on the global stage.

In this next exciting edition of the international culinary competition, S.Pellegrino will offer talented young chefs around the globe even more opportunities to develop their skills under the mentorship of a top chef as well as gaining valuable professional visibility.

If you are aged 30 or under, have at least one year’s work experience, then you are invited to compete with a signature dish that will be tasted by a jury of seven world-renowned chefs who will ultimately crown the S.Pellegrino Young Chef 2018.

Last year’s spectacular second edition saw over 3,000 professional young chefs apply from around the globe, with New Zealand’s own Leslie Hottiaux from K Rd restaurant Apero competing in Melbourne and Milan.

For more information on this prestigious global competition please view here: https://www.sanpellegrino.com/au/en/news/sanpellegrino-young-chef-2018-application-2187

Applications close on 30 April 2017.

 

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Spicy Chicken https://fresh.co.nz/2017/04/19/spicy-chicken/ https://fresh.co.nz/2017/04/19/spicy-chicken/#respond Tue, 18 Apr 2017 21:30:48 +0000 https://fresh.co.nz/?p=87735 If you’ve got chicken in the fridge, you’ve got dinner – and just a few pantry staples makes a rub that transforms it into a weekday dinner everyone will want again and again. Always use good free range chicken – we use the Waitoa range, which is grown in the Waikato and carries the SPCA […]

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If you’ve got chicken in the fridge, you’ve got dinner – and just a few pantry staples makes a rub that transforms it into a weekday dinner everyone will want again and again. Always use good free range chicken – we use the Waitoa range, which is grown in the Waikato and carries the SPCA tick.

Ready in 1 hour (including marinading time)
Serves:  4

Ingredients

  • 6-8 Waitoa free range chicken thighs, skinless and boneless
  • 1 ½ tablespoons coriander seeds
  • 1 tablespoon fennel seeds
  • 12 black peppercorns
  • 4 cloves garlic, peeled
  • ¼-½ teaspoon dried chilli flakes
  • 1 teaspoon flaky salt
  • 2 tablespoons olive oil
  • 6 sprigs fresh thyme
  • 4 large ripe tomatoes, halved horizontally
  • 2 tablespoons red wine vinegar

Method

Place the coriander and fennel seeds and peppercorns in a mini processor or mortar and pestle and crush. Add the garlic and crush, then add the chilli flakes and salt and crush to a paste. Add the olive oil, then pick the thyme leaves and mix.

Place the spice mix in a large plastic bag and add the chicken thighs. Seal bag and massage bag to rub spice paste into the chicken thighs. Place in the fridge to marinate for at least 30 minutes.

Preheat the barbecue plate and grill to 160°C.

Remove the chicken thighs from the fridge and bring back to room temperature.

Place on the barbecue plate, close the lid and barbecue the chicken for 15-20 minutes, turning often, until the juices run clear when the chicken is pierced with a skewer.

Season the halved tomatoes and place on the barbecue grill, halfway through chicken cooking time.

Remove the chicken and tomatoes from the barbecue and place on a serving platter.  Drizzle over the vinegar and serve.

Serve with your favourite summer vegetables. BBQ tomatoes and green beans are delicious, as are new potatoes tossed in sour cream and dill.

Tips:
If you’re not keen on using the BBQ, just grill in the oven.

 

 

 

 

 

 

 

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Very Berry Baked Oaty Slices https://fresh.co.nz/2017/04/18/berry-baked-oaty-slices/ https://fresh.co.nz/2017/04/18/berry-baked-oaty-slices/#respond Tue, 18 Apr 2017 04:58:17 +0000 https://fresh.co.nz/?p=90583 More than one million Baked Oaty Slices are baked each week in eleven very different flavours, and now Mother Earth have introduced one very new, very delicious flavour to the mix: Baked Oaty Slices Very Berry. New Baked Oaty Slices Very Berry is true to its name, boasting a blend of different berry flavours. Mother […]

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More than one million Baked Oaty Slices are baked each week in eleven very different flavours, and now Mother Earth have introduced one very new, very delicious flavour to the mix: Baked Oaty Slices Very Berry.

New Baked Oaty Slices Very Berry is true to its name, boasting a blend of different berry flavours. Mother Earth has combined cranberry and mixed berry pieces with wholegrain oats in a simple recipe that brings the taste of homemade baking to pantries all over New Zealand.

Mother Earth Brand Manager Julia Turner says the new Baked Oaty Slices Very Berry is set to become a new family favourite. “We have mixed our favourite berries into the well-loved Baked Oaty Slice recipe to create a new, very moreish, very tasty bar that keeps snack time interesting,” Turner says.

Thanks to wholegrain oats in Baked Oaty Slices Very Berry, the wholesome snack provides a source of fibre. The new Baked Oaty Slices Very Berry, like all varieties in the range, has no artificial flavours or colours.

The new Baked Oaty Slice Very Berry is available in packs of six for an RRP of $3.69 and found in the lunchbox aisles of selected supermarkets nationwide.

For further information on this new product and other delicious offerings from Mother Earth, visit www.motherearth.co.nz. Or check out Mother Earth on Facebook www.facebook.com/MotherEarthNZ or Instagram @motherearthnz

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Slow Cooked Beef Casserole with Mash https://fresh.co.nz/2017/04/18/slow-cooked-beef-casserole-with-mash/ https://fresh.co.nz/2017/04/18/slow-cooked-beef-casserole-with-mash/#respond Mon, 17 Apr 2017 20:00:44 +0000 https://fresh.co.nz/?p=88075 Want dinner in a hurry but don’t have time to make it? Don’t put that slow-cooker into storage in the warmer months – use it for busy days. Simply make everything before you go out in the morning, and hey presto – dinner’s ready when you come back! Slow-cooked Beef Casserole with Garlic and Cheese Mash […]

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Want dinner in a hurry but don’t have time to make it? Don’t put that slow-cooker into storage in the warmer months – use it for busy days. Simply make everything before you go out in the morning, and hey presto – dinner’s ready when you come back!

Slow-cooked Beef Casserole with Garlic and Cheese Mash

Ready in: 4 hours. Serves 4.

Ingredients:

  • 3 red onions, sliced
  • 1 clove garlic
  • 750g diced beef
  • 1 bay leaf
  • Sprig of rosemary
  • 1 cup beer
  • 1 cup beef stock 
  • 2 tablespoons cornflour
  • 1 tablespoon wholegrain mustard
  • ½ cup BBQ sauce
  • 4 medium Agria potatoes, peeled and diced
  • 1 clove garlic
  • ¼ cup milk
  • ½ cup grated cheese
  • Salt and Pepper

Method

  • Arrange the onions and garlic in the base of a slow cooker, and add the beef and herbs.
  • Whisk together the beer, beef stock, cornflour, mustard and BBQ sauce.
  • Pour the beer mix over the beef and cook on high for 2 hours (leave slow cooker on ‘auto’ if leaving all day).
  • Stir and cook for a further 2 hours or until tender and saucy. Don’t worry if you go over – just make sure you have enough liquid in the slow cooker.

For the garlic & cheese mash:

Cook the potatoes and garlic in boiling water until tender. Drain the potatoes and mash with the milk and cheese and season to taste.

Serve the beef on the mash and garnish with herbs and cracked pepper and fresh seasonal greens.

 

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Anzac Biscuits https://fresh.co.nz/2017/04/16/anzac-biscuits/ https://fresh.co.nz/2017/04/16/anzac-biscuits/#respond Sun, 16 Apr 2017 08:00:00 +0000 https://www.fresh.co.nz/2016/04/14/anzac-biscuits/ ANZAC biscuits are a sweet biscuit that we love here in New Zealand and across the Tasman in Australia. Anzac biscuits are made using rolled oats, flour, desiccated coconut, sugar, butter and golden syrup. No eggs were used as that would’ve made the bikkies spoil. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established […]

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ANZAC biscuits are a sweet biscuit that we love here in New Zealand and across the Tasman in Australia. Anzac biscuits are made using rolled oats, flour, desiccated coconut, sugar, butter and golden syrup. No eggs were used as that would’ve made the bikkies spoil.

Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuits were sent by wives to soldiers abroad because the ingredients (with no egg) didn’t “go off” and the biscuits kept well during transportation. Here is a basic Anzac biscuit recipe for you to rock out on the big day, always 25th April.

(makes about 30-40)

Ingredients:

1 cup wholemeal flour

1 cup caster sugar

1 cup coconut shreds

2 cups rolled oats

125g butter

2 tablespoons golden syrup

1 teaspoon baking soda

4 tablespoons boiling water

Chopped walnuts optional

Sultanas optional

Method

Pre heat the oven to 160 degrees Celcius.

In a large bowl, mix flour, sugar, coconut and oats. Make a well in the middle.

In a small heat proof bowl put butter and golden syrup. Cover with a plate and microwave 40-50 seconds to melt.

In another small heat proof bowl, dissolve baking soda in boiling water.

Pour liquid ingredients in the well of the dry ingredients. Mix thoroughly.

Make 3cm balls with your hands and flat them between palms. Place them on lined baking trays and bake in oven for 12-15 minutes until golden.

Cool them on the baking tray for 5 minutes before transferring on the wire rack to cool off completely.

Tips

Add some chopped walnuts or sultanas to your biscuit dough for variety. You can also dip in melted chocolate to make chocolate Anzac biscuits.

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Autumn fruit and veges pack a healthy punch https://fresh.co.nz/2017/04/16/autumn-fruit-and-veges-pack-a-healthy-punch/ https://fresh.co.nz/2017/04/16/autumn-fruit-and-veges-pack-a-healthy-punch/#respond Sat, 15 Apr 2017 12:00:00 +0000 https://www.fresh.co.nz/2016/03/10/autumn-fruit-and-veges-pack-a-healthy-punch/ As the leaves turn amber and tumble to the ground, take a moment to cherish all that is Autumn fruit and vege in NZ to get your 5+ A Day! Autumn is here and achieving 5+ servings of fruit and vegetables may seem challenging, but as we farewell the last of the wonderful berries and stone […]

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As the leaves turn amber and tumble to the ground, take a moment to cherish all that is Autumn fruit and vege in NZ to get your 5+ A Day!

Autumn is here and achieving 5+ servings of fruit and vegetables may seem challenging, but as we farewell the last of the wonderful berries and stone fruit that are so much a part of a NZ summer, other heroes emerge in their place.

Nutritionist and spokesperson for 5+ A Day Bronwen Anderson says, Autumn (March to May in NZ) heralds the arrival of a variety of fruit and vegetables that are both tasty and full of the necessary vitamins and nutrients for good health and well being.

“This season’s heroes such as crisp, juicy apples, blackberries, grapes and a range of melons are either great on their own or can be mixed for a quick dessert or a healthy breakfast on the run,” says Bronwen.

“Apples are a fantastic way of ensuring an adequate intake of vitamin C, fibre as well as a range of health promoting antioxidants,” says Bronwen.  “This popular fruit also has the added benefit of keeping teeth and gums healthy and in shape.”

Many people tend to skip the first meal of the day and as a consequence fail to kick start their metabolism.  Scientific research shows that vitamins and minerals missed at breakfast aren’t made up for during the day.

Bronwen suggests packing a container of fruit to take with you on the go as it’s packed with all the essential vitamins and minerals for a healthy start to the day.

As for this month’s seasonal vegetables, the variety is wide ranging. With the weather still warm enough for salads, combinations including oven baked vegetables such as parsnip, pumpkin and beetroot will provide not only a tasty treat but a wide range of vitamins such as Vitamins A, C and folate and antioxidants such as betacyanins which are presently being investigated for the role they may play in the protection against cancer

The all-time family favourite sweetcorn is still available and is great either on the cob as a side dish or off the cob which if combined with tomato and onion makes a tasty salsa that goes with just about anything.

“Sweetcorn is also a great source of B vitamins necessary for metabolism,” says Bronwen. And, for the more daring family, Bronwen suggests baked and mashed eggplant for a wonderful dip or sliced as the base for a number of different dishes such as in Moussaka and parmigiana.

Whatever your tastes, this season’s fruit and vegetables are bound to cater.  Buying seasonally is a great way to help stay within budget and the inclusion of a wide variety of vegetables and fruit not only help extend meals but also provides the vitamins necessary for good health and well-being.

For more ideas about how to include this season’s heroes on the menu check out www.5aday.co.nz or http://www.vegetables.co.nz/.

About 5+ A Day®

5+ A Day was launched in New Zealand in 1994 by the non-profit organisation United Fresh NZ Inc. The objective of 5+ A Day is to encourage all New Zealanders to eat and enjoy eating five or more servings of fruit and vegetables everyday for health, taste and variety.

The primary focus of the programme is on our children and the 5 + A Day Charitable Trust produce a range of interactive teaching resources for primary schools and early childhood centres.

Go to www.5aday.co.nz for more information. United Fresh is part of the Fruit in Schools implementation group and manages the supply and distribution of the fruit to around 482 schools across New Zealand.

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