Fresh https://fresh.co.nz Fresh Recipes Sat, 20 Oct 2018 03:47:50 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.8 Kiwi’s Entertaining at Labour Weekend https://fresh.co.nz/2018/10/20/kiwis-entertaining-at-labour-weekend/ https://fresh.co.nz/2018/10/20/kiwis-entertaining-at-labour-weekend/#respond Sat, 20 Oct 2018 03:47:50 +0000 https://fresh.co.nz/?p=103568 Countdown has analysed sales data from last year’s Labour Weekend and determined that not only are Kiwi’s popping open a bag of chips and making lots of dip, whether the sun is out or not, Labour Weekend is a psychological marker when the slow cookers are relegated to the back of the cupboard and summer […]

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Countdown has analysed sales data from last year’s Labour Weekend and determined that not only are Kiwi’s popping open a bag of chips and making lots of dip, whether the sun is out or not, Labour Weekend is a psychological marker when the slow cookers are relegated to the back of the cupboard and summer fare makes its way back to our tables.

Key insights about Kiwis habits over Labour Weekend
(based on sales figures last Labour Weekend 2017):

  • Kiwis munched their way through more than 430,000 packs of chips.
  • Countdown sold more than 15,000 tins of reduced cream and sales of packet soup were also up significantly, implying that Kiwis were of course mixing together their favourite dip to accompany the chips.
  • Countdown sold more than 18,000 kgs of ice last Labour Weekend, which is an increase of nearly 40% on normal weekends
  • Countdown sold significantly more packs of sausages and burger patties for the BBQ.
  • Sales of lettuce increased with more than 55,000 heads of lettuce sold; and deli salad sales increase by six per cent at Labour Weekend
  • Kiwis were enjoying some crackers and cheese as more than 77,000 units of entertaining cheese were sold, 10 per cent more than usual.
  • Frozen dessert sales significantly increase over Labour Weekend implying that Kiwis were choosing to entertain more over the long weekend and leading into Christmas.
  • Whether the weather starts to warm up or is a little slower to arrive, Labour Weekend fundamentally marks the end of winter for Kiwi’s with soup sales dropping by 11 per cent, and cough, cold and flu remedies decreasing by about 16 per cent.

Scott Davidson, Countdown’s General Manager Merchandise, says that Labour Weekend indicates the first of the summer months and is the last long-weekend before the big guy in the red suit appears at Christmas.

“As the nights get longer and warmer, we start to move away from traditional winter fare as such soups, and roasts and Kiwis really like to get outside to roll out the BBQ and entertain family and friends with sausages and salads, chips and dips, crackers and cheese.

“The warmer weather has started earlier this year and we’re on track to have a plentiful supply of the all important summer staples. We already have in store strawberries, and asparagus and our teams are already making room for sweetcorn and Kiwis favourite fruit; nectarines, peaches, and apricots. Cherries will start to appear in store as we move closer to Christmas,” he says.

“We know that this is the time of the year that we are all focusing on getting in shape for the summer holidays. From next week, Countdown has locked down the price of a range of health products to help Kiwis making smoothies for breakfast, using grains and dressing for their salads and picking nuts for an alternative snack during the day.”

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Farm Fresh Clevedon Buffalo Oaxaca https://fresh.co.nz/2018/10/18/farm-fresh-clevedon-buffalo-oaxaca/ https://fresh.co.nz/2018/10/18/farm-fresh-clevedon-buffalo-oaxaca/#respond Thu, 18 Oct 2018 06:38:49 +0000 https://fresh.co.nz/?p=103517 As the nation’s cheese lovers celebrate NZ Cheese Month this October, Clevedon Buffalo Co. has today, (18 October), launched a very special addition to their award-winning cheese and yoghurt range. The company’s new farm fresh Clevedon Buffalo Oaxaca (pronounced ‘wah-hah-cah’) is a Mexican-style string cheese, made from ribbons of fresh buffalo milk cheese wound into […]

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As the nation’s cheese lovers celebrate NZ Cheese Month this October, Clevedon Buffalo Co. has today, (18 October), launched a very special addition to their award-winning cheese and yoghurt range.

The company’s new farm fresh Clevedon Buffalo Oaxaca (pronounced ‘wah-hah-cah’) is a Mexican-style string cheese, made from ribbons of fresh buffalo milk cheese wound into balls by hand.

Nicknamed “the mozzarella of Mexico”, legend has it Dominican monks originally created the popular cheese in Oaxaca, a state in southern Mexico. While the process is similar to making mozzarella, the moisture content and texture of the cheese are quite different.

Clevedon Valley Buffalo Company’s owner/operators Richard and Helen Dorresteyn, who have farmed riverine water buffalo for almost 11 years, are excited to be adding this new product to their range of award-winning cheese, which already includes buffalo mozzarella, bocconcini, ricotta, and marinated buffalo cheese.

The couple says their take on Oaxaca has been in development for several years, after a member of their team first suggested it to them. They have since devoted many hours experimenting, developing, refining and testing the cheese with foodie friends and experts in Mexican cuisine.

Helen Dorresteyn says the cheese is designed to be shredded into strings, and with its superior melting properties, it’s perfect for topping your favourite Mexican meal.

“While the Oaxaca’s production process is complicated, with the cheese stretched into long ribbons before being rolled up like a ball of wool, the final result is absolutely worth it,” she says.

“The cheese pulls apart easily, has a lovely buttery, slightly salty flavour and is an essential ingredient for authentic and delicious Mexican dishes including tacos, quesadillas and salads. It also great toasted lightly on a grill and eaten with hot smoky chipotle sauce.”

The Oaxaca cheese is also natural, free of preservatives and suitable for those who have difficulty digesting cheese made from cow’s milk.

Clevedon Valley Buffalo Company’s Oaxaca Cheese is available from Farro Fresh Auckland-wide from today, Thursday 18 October and Moore Wilson’s Wellington and Raeward Fresh Queenstown from Monday 22 October. The full range of Clevedon Valley Buffalo Company products is also available from the Clevedon Village Farmers Market, every Sunday, 8.30am – 1.00pm at the Clevedon Showgrounds.

RRP: from $10.00 for 100 gram pack

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New Organic Teas from Healtheries https://fresh.co.nz/2018/10/18/new-organic-teas-from-healtheries/ https://fresh.co.nz/2018/10/18/new-organic-teas-from-healtheries/#respond Thu, 18 Oct 2018 06:28:16 +0000 https://fresh.co.nz/?p=103514 Fire up the teapot, and break out your best China tea set as we introduce you to Healtheries’ NEW range of Organic Teas. These delectable new organic infusions blend premium quality organic herbs, florals and fruits into enchanting infusions for you to savour – because good taste never goes out of fashion! Created by global […]

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Fire up the teapot, and break out your best China tea set as we introduce you to Healtheries’ NEW range of Organic Teas.

These delectable new organic infusions blend premium quality organic herbs, florals
and fruits into enchanting infusions for you to savour – because good taste never goes out of fashion!

Created by global tea experts, drawing inspiration from nature’s rich abundance, Healtheries Organic Teas combine sumptuous natural flavours with exquisite organic botanicals from around the world.

The beautiful range of six delectable new infusions include Lemongrass & Ginger, Chamomile & Vanilla, Pineapple & Coconut, Mint Medley, Blueberry & Aronia and Traditional Pearl Green Tea.

Healtheries Organic Teas taste amazing! Simply infuse and sip for an instant sensory escape from everyday life.

Healtheries Organic Teas RRP $6.99, pack of 16 individually wrapped tea bags.

healtheries.co.nz

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Best Ora King Dish Announced https://fresh.co.nz/2018/10/18/best-ora-king-dish-announced/ https://fresh.co.nz/2018/10/18/best-ora-king-dish-announced/#respond Thu, 18 Oct 2018 00:50:50 +0000 https://fresh.co.nz/?p=103478 The winner of the ‘Best Ora King Dish’ New Zealand has been announced during an official awards ceremony at Nelson’s Suter Art Gallery. Mark McAllister, an Auckland-based private chef, was awarded the coveted 2018 food industry accolade for his dish “Salmon Solstice”, an edible interpretation of an ancient megalithic carved stone from Newgrange, a Neolithic […]

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The winner of the ‘Best Ora King Dish’ New Zealand has been announced during an official awards ceremony at Nelson’s Suter Art Gallery.

Mark McAllister, an Auckland-based private chef, was awarded the coveted 2018 food industry accolade for his dish “Salmon Solstice”, an edible interpretation of an ancient megalithic carved stone from Newgrange, a Neolithic site in Ireland.

Fellow New Zealand finalist, chef Anthony Page, joined McAllister and New Zealand Ora King ambassadors – Marc Soper, Shaun Tyagi and Shaun Clouston – along with 20 visiting chefs from Australia, North America and Japan, for the annual celebration.

Now in its sixth year, this year’s Ora King Awards received entries from 50 New Zealand chefs, all of whom were challenged by this year’s ‘Inspired by Art’ theme. The chefs were encouraged to take inspiration from a piece of artwork across any medium, then craft an edible masterpiece worthy of the coveted Best Ora King Dish accolade.

McAllister’s winning dish incorporates Ora King salmon to represent the ethereal orange, red and yellow hues of the sun on winter solstice – the driving inspiration behind his dish.

His salmon rock plate has been curated to eat like a world class three-star Michelin dish, deliciously flavoursome and perfectly balanced. Each component of the dish from the edible smoked potato “stones”, accompanied by a foraged wild seaside salad – to the perfectly arranged salmon sun with its rays of petals and pickled pumpkin delights the senses, with the final touch of the solstice-inspired saffron sauce setting the dish alight.

Ora King Awards judge and renowned Kiwi chef Geoff Scott says he was particularly impressed by the care and precision of this year’s New Zealand winning dish, which exuded unique plate appeal.

“Mark’s winning dish ‘Salmon Solstice’ was simply stunning – his concept has been executed at the very highest level, taking this year’s art theme and delivering this to the plate while clearly showcasing Ora King salmon as the hero”.

Judge Lauraine Jacobs – who returned for her fifth year and attended the prestigious award ceremony, recalls an enjoyable month visiting competing chefs.

“The creative talent of chefs entering this competition continues to impress me year on year. It is so inspiring to see such a diverse mix of chefs from across New Zealand (and the world) apply their creativity and culinary expertise to showcase Ora King, as well as incorporating the ‘Inspired by Art’ theme.

“Chef Mark McAllister’s dish was commended for its creative brilliance and novelty; the award was well-earned, and I extend my congratulations to him.”

Scott agrees, praising all entrants’ dedication to incorporating the ‘Inspired by Art’ theme.

“I truly must commend this year’s talents. This year’s ‘Inspired by Art’ theme was a loose theme, there’s so many ways to articulate and bring this to life on a plate. Each creation embodied personal elements of its maker and these elements were clear in the final dish. These chefs gave it their very all, proving that culinary creativity clearly has no limits.”

General Manager of Marketing at New Zealand King Salmon, Jemma McCowan says the surging use of Ora King amongst some of the most talented chefs in the world has helped grow the brand’s reputation on a global scale.

“Ora King has strong relationships with chefs who demand high value from any ingredient that stands the test of time in their restaurants. We know that there are already well over 1400 restaurants internationally that serve Ora King salmon on their menu with at least 350 who have signed up this year, a testament to the quality of this homegrown product that celebrates all that New Zealand has to offer.”

The winners for the Best Ora King Dish Australia, North America and Japan were also announced at last night’s award ceremony, and feature across social media and online at orakingsalmon.co.nz.

 

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Lewis Road Spreadable Premium New Zealand Butter https://fresh.co.nz/2018/10/18/lewis-road-spreadable-premium-new-zealand-butter/ https://fresh.co.nz/2018/10/18/lewis-road-spreadable-premium-new-zealand-butter/#respond Thu, 18 Oct 2018 00:32:09 +0000 https://fresh.co.nz/?p=103474 Start spreading the love with Lewis Road’s latest premium butter release – a velvety, creamy spread for every day use that tastes incredible. Lewis Road Creamery Spreadable is the perfect blend of Lewis Road’s Premium New Zealand Butter with the finest quality GMO free sunflower oil. Ideal for everything from crusty bread to toast, sandwiches […]

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Start spreading the love with Lewis Road’s latest premium butter release – a velvety,
creamy spread for every day use that tastes incredible.

Lewis Road Creamery Spreadable is the perfect blend of Lewis Road’s Premium New
Zealand Butter with the finest quality GMO free sunflower oil.

Ideal for everything from crusty bread to toast, sandwiches and scones, this spread is
an essential fridge staple and comes packaged in a convenient resealable and recyclable tub.

Lewis Road Creamery Spreadable is available now from all good supermarkets nationwide, RRP $7.65 for a 250g tub.
#incrediblespreadable
#spreadthelove

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Sour Patch Halloween Fun https://fresh.co.nz/2018/10/18/sour-patch-halloween-fun/ https://fresh.co.nz/2018/10/18/sour-patch-halloween-fun/#respond Thu, 18 Oct 2018 00:08:20 +0000 https://fresh.co.nz/?p=103464 Looks like one, might taste like another. Can you guess the flavours of the newest sour lollies to hit New Zealand – Sour Patch Tricksters? Sour Patch today announced that there are some new kids on the block and they’re trickier than ever! “We are excited that Tricksters have joined our mischievous but loveable Sour […]

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Looks like one, might taste like another. Can you guess the flavours of the newest sour lollies to hit New Zealand – Sour Patch Tricksters?

Sour Patch today announced that there are some new kids on the block and they’re trickier than ever!

“We are excited that Tricksters have joined our mischievous but loveable Sour Patch family in New Zealand, which includes Sour Patch Kids, Sour Patch MAX and Sour Patch Watermelon,” said Anna Jones, Senior Brand Manager, Sour Patch.

“Sour Patch Tricksters will trick then treat the tastebuds of consumers – bringing a whole new level of surprise and delight to sour lovers, just in time for Halloween.”

With six sour fruit jelly flavours and only three colours, you’re likely to be fooled by the flavours of these cheeky Sour Patch Kids. Lemon or cola? Apple or raspberry? Blackcurrant or orange?

Tricksters will hit you with that familiar sour blast before a burst of mysterious sweetness takes over – for the ultimate game of “what’s your flavour?”

Set to cause a stir when they land on shelves this month, those tempted to put their tastebuds to the test can get their hands on Sour Patch Tricksters before Halloween.

Sour Patch Tricksters (RRP $3.29) are available nationwide now.

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Chardonnay Shines at New World Wine Awards 2018 https://fresh.co.nz/2018/10/18/chardonnay-shines-at-new-world-wine-awards-2018/ https://fresh.co.nz/2018/10/18/chardonnay-shines-at-new-world-wine-awards-2018/#respond Wed, 17 Oct 2018 23:15:14 +0000 https://fresh.co.nz/?p=103459 It’s no longer a case of ‘love it or loathe it’ with Chardonnay – the classic but often polarising varietal has staged a comeback at this year’s New World Wine Awards with modern style wines sure to please a wide range of palates. “While a record number of Rosé wines entered the New World Wines […]

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It’s no longer a case of ‘love it or loathe it’ with Chardonnay – the classic but often polarising varietal has staged a comeback at this year’s New World Wine Awards with modern style wines sure to please a wide range of palates.

“While a record number of Rosé wines entered the New World Wines Awards, it was the enduring Chardonnay category that particularly pleased the judges this year,” says Chair of Judges Jim Harré.

Top-ranking Gold medal Chardonnays feature in the hotly anticipated New World Wine Awards ‘Top 50’, which are available in New World stores nationwide from today.

There has been a significant progression in Chardonnay winemaking over the years, and consumers are set to reap the rewards. These winners are all stunning examples of the quality and range of modern style Chardonnay wines that are now climbing back to the top of shopping lists.

Mr Harré says the varietal has moved on from the heavily oaked and buttery Chardonnays of the 1980s, and beyond the pronounced citrus and steely acidity that was prominent in the early 2000s.

“Now, we have well-managed wines that reflect the true quality of the Chardonnay fruit, with a judicious use of oak, and a fine elegance brought about by considered winemaking. They are simply a delight to drink, and a must-try even for those who may not typically choose Chardonnay.”

The Wither Hills Marlborough Chardonnay 2017 was selected as the Champion White Wine for the whole competition and is amazing value. The judges noted it as a “superb food wine” and the one “that shows Chardonnay matches nearly anything”.

Other Gold medal-winning Chardonnays include: the Riverby Estate Marlborough Chardonnay 2014, recognised for its beautifully aged characteristics and fruity sweetness; the Sacred Hill Hawke’s Bay Chardonnay 2017 which displays lovely density and texture; and the deliciously tropical Mission Estate Hawke’s Bay Chardonnay 2017 from New Zealand’s oldest winery.

Gold medal wine for $25 or less
Mr Harré says results like these highlight the real strength of the New World Wine Awards in providing shoppers with trustworthy guidance to help make their next wine purchasing decision.

“The New World Wine Awards has a 16-year track record of connecting wine-lovers with the best quality affordable wines.

“Whether you are looking for a great bottle of your favourite varietal, or would like to try something new, these Gold medal-winning wines are the perfect starting point.”

Mr Harré says consumers can put their confidence in a New World Wine Awards medal thanks to an extremely thorough, three-day judging by 17 independent experts, who together brought more than 250 years of experience to the 2018 competition.

Medal-worthy wines were tasted and re-tasted through blind judging process, meaning judges see only the wine in the glass, no bottles or brands, and are only supplied with the varietal, vintage and country of origin of each wine.

“A Gold medal wine will have been tasted at least 19 times 11 different judges before being awarded this merit. Champion wines will have been tasted at least 36 times! A New World Wine Award Gold medal shows the wine is of the highest standard and shoppers can have absolute confidence in it.”

The New World Wine Awards uses the internationally recognised 100-point system. Under this system, wines are benchmarked and scored against what a perfect wine should be like, rather than against each other.

This means there can be several Gold, Silver and Bronze winners in a category. New World rewards the 50 top-ranked wines with nationwide distribution and promotion to customers.

As a condition of entry, all wines must retail for $25 or less and have a minimum volume available for sale in order to meet consumer demand.

The Champion Wines in the New World Wine Awards 2018
Champion Sauvignon Blanc
Vidal Estate Marlborough Sauvignon Blanc 2018

Champion Pinot Gris
Rapaura Springs Reserve Marlborough Pinot Gris 2018

Champion Aromatic
Mount Brown Estates North Canterbury Riesling 2018

Champion Chardonnay
Wither Hills Marlborough Chardonnay 2017

Champion Sparkling Wine
Morton Estate Black Label Brut

Champion Rosé
Madam Sass Central Otago Pinot Noir Rosé 2018

Champion Pinot Noir
Shaky Bridge Pioneer Series Central Otago Pinot Noir 2017

Champion Single Varietal Red
Grant Burge Cameron Vale Cabernet Sauvignon 2016

Champion Red Blend
Mo Sisters Red Blend 2016

Champion Shiraz & Syrah
Zonte’s Footstep Chocolate Factory McLaren Vale Shiraz 2016

The full medal results of the New World Wine Awards can be viewed at www.newworld.co.nz/wineawards

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The Collective ‘Chefs for Good’ Raspberry & Rose Petal yoghurt https://fresh.co.nz/2018/10/17/the-collective-chefs-for-good-raspberry-rose-petal-yoghurt/ https://fresh.co.nz/2018/10/17/the-collective-chefs-for-good-raspberry-rose-petal-yoghurt/#respond Tue, 16 Oct 2018 23:32:31 +0000 https://fresh.co.nz/?p=103433 The Collective and star chef Josh Emett have partnered up to create a stunning new gourmet probiotic yoghurt, with proceeds going to Josh’s chosen charity, Melanoma New Zealand. Josh has created a delicately flavoured Raspberry & Rose Petal yoghurt, delivering just the right balance of tart and sweet with a hint of floral flavour. Real […]

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The Collective and star chef Josh Emett have partnered up to create a stunning new gourmet probiotic yoghurt, with proceeds going to Josh’s chosen charity, Melanoma New Zealand.

Josh has created a delicately flavoured Raspberry & Rose Petal yoghurt, delivering just the right balance of tart and sweet with a hint of floral flavour. Real raspberries, rose petal pieces and a dash of orange are combined with The Collective’s thick and creamy yoghurt – it’s a summery delight just in time for the warmer weather.

But this yoghurt doesn’t just tickle your tastebuds. Josh created this flavour as part of The Collective’s successful ‘Chefs for Good’ series – a collaboration with iconic Kiwi chefs to raise money for New Zealand charities. The launch follows the success of Al Brown’s Chefs for Good yoghurt, a Rhubarb & Gingerbread flavour which raised $10,000 for Al’s chosen charity, Garden To Table.

Josh has chosen to donate proceeds from the sale of his yoghurt to Melanoma New Zealand, a charity dedicated to helping raise awareness in the early detection of melanoma, of which Josh is an ambassador.

“I lost my Dad to melanoma in 2011, so this cause is close to my heart. Melanoma is almost always curable when it’s caught early, so I’m very passionate about ensuring Kiwis remember to get themselves checked, and know how to spot the signs,” says Josh.

“I love the yoghurt I’ve created with The Collective team, it’s a beautiful flavour, great on muesli or as a light dessert on warm summer evenings!”

The Collective’s Raspberry & Rose Petal is available from 15th October at all leading supermarkets, so go on – dig in and do some good, no bull! RRP $5.79.

www.thecollective.kiwi
Remember to Spot It and Stop It this summer…no bull!

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Puha & Pakeha find a place in Grey Lynn https://fresh.co.nz/2018/10/17/puha-pakeha-find-a-place-in-grey-lynn/ https://fresh.co.nz/2018/10/17/puha-pakeha-find-a-place-in-grey-lynn/#respond Tue, 16 Oct 2018 23:07:45 +0000 https://fresh.co.nz/?p=103426 With New Zealand’s native ingredients continuing to enjoy a renaissance, the owners of the popular Puha & Pakeha food truck are about to add an eatery to their stable. Known for their modern Maori fusion fare, Puha & Pakeha’s new Grey Lynn eatery, opened last week, giving customers a permanent spot in which to enjoy […]

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With New Zealand’s native ingredients continuing to enjoy a renaissance, the owners of the popular Puha & Pakeha food truck are about to add an eatery to their stable.

Known for their modern Maori fusion fare, Puha & Pakeha’s new Grey Lynn eatery, opened last week, giving customers a permanent spot in which to enjoy their take on traditional Maori kai and its unique flavours.

The original Puha & Pakeha food truck was established in 2014 by husband and wife team, Jarrad and Belinda Mckay, two home cooks who say they are passionate about re-engaging New Zealanders with Maori kai.

Belinda says as their business grew in popularity, it became evident they needed a permanent base for customers to find their Puha & Pakeha menu favourites.

“The eatery’s offering will be the same ‘street food’ that’s been so well received in our caravan over the last few years, but customers will also now have a casual, relaxed space in which to enjoy that food,” she says.

The eatery will offer some of the most popular dishes from the caravan, such as their tua tua fritters with kina chili chive mayo, kumara and coconut bites, and the Aotearoa reuben sandwich, as well as some new creations, including piko piko & edamame bites with kawakawa tahini dressing, and a hapuku raw fish salad.

Those with a sweet tooth will also be delighted by the desserts on offer, including a kawakawa meringue, rewena bread trifle and the sensational fried bread ice cream sandwich with manuka caramel sauce.

Also new to the eatery is a milkshake selection, featuring the flavours of marmite & chocolate, strawberry & horopito and pohutukawa caramel.

Jarrad says he and Belinda are looking forward to re-introducing more Kiwis to the country’s native ingredients through Puha & Pakeha’s new eatery.

“Our vision (kaupapa) for the business has always been to engage people with Maori kai,” he says. “We feel that having this kai presented in new and modern ways in a warm, welcoming environment will do exactly that.”

Styled as a ‘fast casual’ eatery, Puha & Pakeha’s inviting interiors blend traditional touches with a modern feel. New Zealand themes abound, with native timber and plants, as well as pieces of Maori and retro kiwiana art adorning the walls, while natural elements of the building have been retained, including a red brick feature wall and concrete plastered walls.

Sustainability is a key focus; the eatery’s furniture has been made or upcycled from second hand materials and every dish, dine in or takeaway, is served with a compostable plate, cup, cutlery or container.

Local music also features heavily and there is a guitar on hand for customers to pick up and play. Singing waiata is culturally significant for Maori and is a way for guests to reciprocate the hospitality shown by their hosts.

The outdoors area follows a similar theme and will also house the original Puha & Pakeha caravan when it’s not at an event.

Moving to the Grey Lynn premises also gives Puha & Pakeha a larger production kitchen to keep up with the growing catering side of their business.

The caravan will continue to be available for catering, parties and weddings, and will remain a fixture at some of their favourite markets and events around Auckland.

The eatery space will be available to hire as a venue during the day and outside of opening hours for team meetings and product or client presentations – perfect for those looking for onsite catering as well as a small venue.

All dishes on the menu range in price from $8 – $14, available either dine in or take away.

www.puhaandpakeha.co.nz
facebook.com/puhapakeha
instagram.com/puhapkehaa

Puha & Pakeha
Wednesday – Saturday 5:00-9:00pm
Sunday 3.00-7:00pm
108 Surrey Crescent, Grey Lynn, Auckland
Email: kiaora@puhaandpakeha.co.nz

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The NZ Whisky Collection seeks investers by crowdfunding https://fresh.co.nz/2018/10/17/the-nz-whisky-collection-seeks-investers-by-crowdfunding/ https://fresh.co.nz/2018/10/17/the-nz-whisky-collection-seeks-investers-by-crowdfunding/#respond Tue, 16 Oct 2018 22:37:17 +0000 https://fresh.co.nz/?p=103421 The NZ Whisky Collection is about to make a Kiwi dream come true – owning a Whisky distillery, or at least a part of it – by becoming a shareholder. From 1pm Friday 26 October 2018, The NZ Whisky Collection will be using PledgeMe to raise up to $2,000,000 to fit out a distillery and […]

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The NZ Whisky Collection is about to make a Kiwi dream come true – owning a Whisky distillery, or at least a part of it – by becoming a shareholder.

From 1pm Friday 26 October 2018, The NZ Whisky Collection will be using PledgeMe to raise up to $2,000,000 to fit out a distillery and expand production in a new bonded warehouse. The funds will also be used to develop a Cellar Door Whisky Tasting Experience in Oamaru’s historic Victorian Precinct. Shares are $1 with a minimum $500 investment.

Announcing the crowdfund, The NZ Whisky Collection General Manager Grant Finn said he was ecstatic about the opportunity: “The team and I have been working on creating a sustainable business to take New Zealand’s place as one of the world’s great Whisky producing countries, and we’re confident Otago is the perfect place to do it.”

Grant continues, “The stills are on the water, due to arrive in November 2018 and we plan to have our first production before Christmas. We’re looking forward to announcing our new distillery and location in the very near future once we have received final sign off on our premises.”

“We’re excited about the future and want Whisky-loving Kiwis to join us. We have developed a PledgeMe offer which allows different levels of investment so as many people as possible can be part of the new company,” explains Grant.

There are three share packages. Each package offers shares, an invitation to the AGM and an exclusive Open Day. Non-voting investments from $500 – $2,999 come with a 10% VIP discount card and a complimentary duo tasting set. The second tier from $3,000 – $39,999 is also non-voting and comes with a 15% VIP discount and three duo tasting sets. Investments over $40,000 receive full voting rights, a 20% discount, five duo tasting sets, and the opportunity to have venue hire fees waived to host one event per year at the Distillery.

The NZ Whisky Collection was established in 2010 but its history and heritage date back much farther. Otago’s Scottish early settlers brought a love of Whisky and distilling to their new home. Distilling thrived in the province until it was shut down by the government in the 1870s. It was this heritage which the Baker family drew on when they started the Willowbank Distillery in Dunedin in 1969. In the 1980s the Baker family sold to Seagrams who later sold to Fosters, which eventually closed the distillery.

It is here The NZ Whisky Collection founder Greg Ramsay steps in…fresh from proposing and project managing his first whisky development, Tasmania’s Nant distillery. He heard the legend of the of 443 barrels (80,000 litres) of mature-aged NZ Whisky distilled at Willowbank. These barrels were just lying around waiting for Whisky aficionados to recognise their worth. After ‘evaluating’ the stock, Greg knew he was onto something special and immediately brought together a group of investors to purchase the lot and so The NZ Whisky Collection was born.

Fast forward to 2018 and The NZ Whisky Collection is maturing its aged casks, alongside its own new make whisky distilled with its production partners over the past four years. Both lie side by side in Oamaru’s harbourside Victorian Precinct, with the salty sea air and temperate climate providing the perfect conditions. The NZ Whisky Collection operates a Cellar Door from a tiny 35m2 space wowing locals and visitors alike with their unique collection of six NZ distilled whiskies.

THE NZ WHISKY COLLECTION CROWDFUND AT A GLANCE

  • Minimum share purchase $500. Shares $1.
  • PledgeMe crowdfund opens on Friday 26 October 2018
  • PledgeMe crowdfund closes on Sunday 25 November 2018 – or earlier if fully subscribed
  • Funds will allow commissioning of a new distillery and development of Oamaru’s former Northern Hotel site for a Whisky Bond Store and Cellar Door Tasting Experience

Grant Finn is inviting Otago locals who want to be part of the future of NZ whisky to meet the team and taste the product at special briefings in Queenstown, Tuesday 23 October; Dunedin, Wednesday 24 October and Oamaru, Thursday 25 October.

Details on http://www.thenzwhisky.com/investment/

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